Pathiri with Kozhi Varutharachathu

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.

Cook the Chicken

• Add the chicken pieces to the pot. Increase the heat to high and sear for 4-5 minutes, until the chicken is lightly browned on all sides.
• Reduce the heat to medium. Add the turmeric powder, Kashmiri red chili powder, and salt. Mix well to ensure the chicken is evenly coated with the spices.
• Add the prepared ground masala paste. Stir everything together and cook for 5-7 minutes, stirring occasionally, until the masala is fragrant and oil begins to separate from the paste.

Simmer the Curry

• Pour in 1.5 to 2 cups of warm water and stir well, scraping the bottom of the pot. Bring the curry to a rolling boil.
• Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the chicken is tender and fully cooked. The gravy will thicken and a layer of oil will appear on the surface.
• Taste and adjust the salt if necessary.

Prepare and Add Tempering (Tadka)

• In a small separate pan, heat the remaining 1 tbsp of coconut oil over medium-high heat.
• Add the mustard seeds and wait for them to splutter completely.
• Add the 4 sliced shallots and the remaining 5 curry leaves. Fry until the shallots turn a deep golden brown and become crisp.
• Carefully pour this hot tempering over the finished chicken curry.

Rest and Serve

• Gently stir the tempering into the curry. Turn off the heat, cover the pot, and let the curry rest for at least 15-20 minutes. This allows the flavors to meld beautifully.
• Serve hot with Kerala parotta, appam, idiyappam, or steamed rice.