Pathiri with Kerala Beef Roast

Knead the Dough

• Transfer the warm dough mixture to a large plate, bowl, or clean countertop. Be careful as it will be very hot.
• To handle the heat, dip your hands in cool water or lightly grease them with oil.
• Knead the dough for 5-7 minutes while it is still warm. Press, fold, and stretch until it transforms from a crumbly mass into a completely smooth, soft, and pliable dough with no cracks, similar to soft play-doh.

Shape and Roll the Pathiri

• Divide the smooth dough into 16 equal-sized small balls. Roll them between your palms until smooth.
• Keep the dough balls covered with a damp cloth at all times to prevent them from drying out.
• Take one ball, flatten it slightly, and dust it generously with dry rice flour on both sides.
• Using a rolling pin, roll it into a very thin circle, about 5-6 inches in diameter. Aim for a paper-thin consistency, dusting with more flour as needed to prevent sticking.

Cook the Pathiri

• Heat a non-stick tawa or flat skillet over medium-high heat. Do not grease the tawa.
• Carefully place a rolled pathiri on the hot tawa. Cook for about 20-30 seconds, or until you see small bubbles appear on the surface.
• Flip the pathiri and cook the other side for another 20-30 seconds.
• Flip it one last time. Gently press the edges with a flat spatula or a folded cloth. The pathiri should puff up like a balloon.
• Once fully puffed, immediately remove it from the tawa to prevent it from becoming hard or crispy.

Store and Serve

• Place the cooked pathiri directly into a casserole dish or a container lined with a clean kitchen towel. Keep it covered.
• Repeat the rolling and cooking process for all the remaining dough balls, stacking them in the casserole as you go. The trapped steam will keep them exceptionally soft.
• Serve hot with traditional Kerala curries like chicken stew, fish molee, or egg roast.

Slow Roast the Beef

• Add the cooked beef pieces to the pan. Mix well to ensure each piece is thoroughly coated with the masala.
• Sprinkle the remaining 0.5 tsp of salt (or to taste) and mix again.
• Increase the heat to medium-low and begin the roasting process. Stir every 3-4 minutes to prevent sticking.
• When the mixture starts to look dry, add 2-3 tablespoons of the reserved beef stock to remoisten it. Continue to roast.
• Repeat this process of roasting and adding stock for 15-20 minutes. The beef will gradually darken, the masala will cling to the pieces, and oil will start to separate from the sides.
• Once the beef reaches a deep, dark brown color and a semi-dry consistency, turn off the heat. Garnish with a few fresh curry leaves if desired. Let it rest for 10 minutes before serving for the flavors to meld.