Malabar pathiri is an authentic Malabar (Kerala) style dish. Pathiri is a type of flatbread and looks like chapati, it’s very thin, flat and also soft. I usually prepare this for breakfast and dinner. It tastes great when eaten with chicken curry 😋. Here I’m sharing my recipe with my friends from other parts of the country.
1. Malabar Pathiri
- Rice flour – 2 cups
- Water – 2 cups
- Salt to taste
How To Make:
- Roast the rice flour for 5 minutes on low flame.
- Let it cool, then, sieve the flour and keep aside.
- Take a saucepan and boil 2 cups of water.
- Add salt and roasted rice flour to the pan and mix well.
- Make a dough (like you make for puri or chapati)
- Grease your palm with coconut oil. Make small-sized balls from the dough.
- Roll the ball using a chapati maker or a chapati roller so that you get a thin pathiri.
- Heat a tawa on medium flame.
- Keep the pathiri on it.
- Keep rotating the pathiri till bubbles start forming on its surface.
- Serve with chicken curry
2. Nadan Chicken Curry
You can have the above Malabar Pathiri with this Nadan Chicken Curry.
Preparation Time: 40 to 50 minutes
Serves: 4 to 6
- Chicken – 1/2 kg
- Red chilli powder – 4 tablespoons
- Coriander powder – 2 tablespoons
- Turmeric powder – 1 tablespoon
- Chicken masala (homemade or readymade packet ) – 2 tablespoons
- Garam masala powder – 1 tablespoon
- Black pepper powder – 1 tablespoon
- Coconut oil – 1 glass
- Thick coconut milk – 1 cup
- Onions – 2 (sliced)
- Tomato – 1 (sliced)
- Ginger paste – 1 tablespoon
- Garlic paste – 1 tablespoon
- Green chilli paste – 1 tablespoon
- Curry leaves – 4 sprigs
- Salt to taste
How To Make:
- Clean and cut the chicken into small pieces.
- Take a bowl and add red chilli powder, coriander powder, turmeric powder, chicken masala and salt and mix well.
- Add chicken to the mixture and marinate for half an hour.
- Take a pan and keep it on medium flame.
- Once the pan becomes heated, add coconut oil to it.
- Add the onions to oil and sauté until they become brown.
- Add ginger paste, green chilli paste, and garlic paste.
- Add sliced tomatoes and mix well.
- Then add the marinated chicken mixture to the pan.
- Cook the chicken for approximately 10 minutes.
- After the chicken is cooked 3/4, add thick coconut milk to the pan.
- Add garam masala and pepper powder to the chicken.
- Add curry leaves.
- Adjust the salt to your taste.
- Cover the pan and cook again for approximately 5 minutes.
- Nadan Chicken Curry is ready.
- Serve with Malabar Pathiri.
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