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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