Monday, November 2, 2009
So today lets see how I make Pathiri. Pathiri was introduced to my family by friends from Calicut. We hail from Central Tranvacore so visiting our family friends in Calicut and enjoying their scrumptious malabar cuisine was always looked forward to on Summer vacations. I know it as patthiri but when I checked online for pathiri and asked around it looks like the pathiri which is famous is made of rice flour. Well, this one is made with all purpose flour (maida) and deep fried. If you know this by any other name please let me know, I will be glad to make corrections.
All purpose flour (maida) - 2 cups
Eggs - 1
Oil - 1 tbspn
salt - to taste
Water - boiling water enough to make roti dough (make hot water to make it easy to make the dough)
Oil - deep frying
1. Beat egg and add a tbspn of oil to it
2. Add the flour slowly and mix until you can make a dough
3. Keep aside for a while (I generally keep it for an hour)
Rolling the Pathiri:
1. Tear small portions from the dough to shape into small balls and roll it out into circle roti
2. Spread oil and fold it four times ( Bring the left side of the rolled dough to the center and overlap the right side over it. Now you have long a folded strip. Fold again to make a small square by spreading more oil on the surface and bringing the top to the center and overlapping it again. If you like to have a petal top spread more oil and bring all four edges of the square to the center. Flip the square over dust with flour and roll out again into a square shape.
If this explanation is not clear let me know I will try to add step by step photos later.
Deep fry the pathiri and serve with a curry vegetarian or non vegetarian of your choice. I like it with chicken curry.