Discover the art of making Pathiri, the paper-thin, soft rice flatbread from the Malabar coast of Kerala. Made with just roasted rice flour and water, these delicate rotis are the perfect, melt-in-your-mouth accompaniment for rich, spicy curries.
Prep15 min
Cook20 min
Servings4
Serving size: 4 pieces
286cal
4gprotein
55gcarbs
5g
Ingredients
2 cup Roasted Rice Flour (Also known as idiyappam flour. Do not use regular rice flour.)
2 cup Water (Use boiling water for best results.)
0.75 tsp Salt (Adjust to taste.)
1 tbsp Coconut Oil (Adds flavor and softness to the dough.)
0.25 cup Rice Flour (For dusting while rolling.)
Instructions
1
Boil Water and Prepare Base
In a wide, heavy-bottomed pan, bring 2 cups of water to a vigorous, rolling boil. This is a critical step.
Once boiling, add 0.75 tsp of salt and 1 tbsp of coconut oil. Stir well to combine.
A traditional Kerala chicken curry featuring a rich, aromatic gravy made from freshly roasted and ground coconut and spices. This fragrant dish pairs perfectly with rice, appam, or parotta.
Soft pathiri with aromatic, perfectly spiced kozhi curry. A protein-packed, soul-satisfying meal!
This kerala dish is perfect for dinner. With 700.8499999999999 calories and 37.36g of protein per serving, it's a nutritious choice for your meal plan.
fat
Reduce the heat to the absolute lowest setting. Add all 2 cups of roasted rice flour to the pan at once.
Using a sturdy wooden spoon or spatula, mix quickly and vigorously for about 30-60 seconds until the flour absorbs all the water and forms a single, crumbly mass.
Turn off the heat, cover the pan with a tight-fitting lid, and let it rest for 8-10 minutes. This allows the flour to cook in the residual steam, which is essential for soft pathiri.
3
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.
4
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.
5
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.
6
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.
415cal
33gprotein
23gcarbs
23gfat
Ingredients
500 g Chicken (Bone-in, curry cut pieces)
0.75 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to heat preference)
1.5 tsp Salt (Adjust to taste)
1 tbsp Lemon Juice
1 cup Grated Coconut (Fresh or frozen)
2 tbsp Coriander Seeds
5 pcs Dried Red Chilies (Byadgi or Kashmiri variety recommended)
1 tsp Black Peppercorns
1 tsp Fennel Seeds
0.5 tsp Cumin Seeds
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom
6 pcs Shallots (Peeled)
3 tbsp Coconut Oil
1 tsp Mustard Seeds
12 pcs Curry Leaves
1 pcs Onion (Large, thinly sliced)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
1 pcs Tomato (Medium, finely chopped)
0.5 tsp Garam Masala
2 cup Water (Hot)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces with 0.5 tsp turmeric powder, 1 tsp red chili powder, 0.5 tsp salt, and the lemon juice.
Mix thoroughly to ensure each piece is well-coated.
Cover and set aside to marinate for at least 20-30 minutes.
2
Roast and Grind the Masala
Heat a heavy-bottomed pan (kadai) over low-medium heat. Add coriander seeds, dried red chilies, peppercorns, fennel seeds, cumin seeds, cinnamon, cloves, and cardamom. Dry roast for 2-3 minutes until fragrant.
Add the peeled shallots and grated coconut. Reduce the flame to low and continue roasting, stirring continuously for 10-15 minutes. The coconut should turn a deep, uniform reddish-brown color. This step is crucial for the flavor and color, so be patient and avoid burning.
Remove the mixture from the heat and allow it to cool down completely.
Transfer the cooled mixture to a grinder jar. Add about 1/4 cup of water and grind to a very smooth, thick paste. Set this 'varutharacha' masala aside.
3
Prepare the Curry Base and Cook Chicken
In the same pan, heat the coconut oil over medium heat. Add the mustard seeds and let them splutter.
Add the curry leaves and thinly sliced onion. Sauté for 8-10 minutes until the onions are soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for 2 minutes until the raw aroma disappears.
Add the chopped tomato and cook for 4-5 minutes until it turns soft and mushy.
Lower the heat and add the remaining 0.25 tsp turmeric powder and 0.5 tsp red chili powder. Sauté for 30 seconds.
Add the marinated chicken to the pan. Increase the heat and sear for 4-5 minutes, stirring to brown it slightly on all sides.
4
Simmer and Finish the Curry
Add the ground 'varutharacha' masala paste and the remaining 1 tsp of salt to the pan. Mix well and cook for 5-7 minutes, stirring occasionally, until the masala is fragrant and you see oil separating at the edges.
Pour in 2 cups of hot water and stir everything together. Bring the curry to a rolling boil.
Reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through.
Stir in the garam masala powder and let it simmer for one more minute.
Turn off the heat, garnish with freshly chopped coriander leaves, and let the curry rest for at least 15 minutes before serving to allow the flavors to meld.
