Monday, November 2, 2009

Maida Pathiri

Food the time machine.  Do you know what I mean?  Well, you will agree food has strange powers.  It can satiate hunger for sure but sometimes flood you with memories of a time gone by.  That is why I call it a time machine.  It helps me to get transported to a time and place which I enjoy revisiting and the wonder that all that can be done by eating?! Delightful, isn't it!.  And this is why I love cooking, talking and writing about some of these foods.

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.

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Ingredients:
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

Method:
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.
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Contributor: Sunitha

32 comments:

  1. Looks like its soft from inside ..
    Looks great !!

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  2. This is a new dish to me... never heard of this before...

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  3. New to me..Must be delicious.Will try it for sure :-)

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  4. Mmmm....Looks delicious! I love the flaky texture of the pathiri!

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  5. hmm thats new.. even though i hail from Calicut.. looks yummm

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  6. Adipoli ayitundu..try cheyyanam..

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  7. this is new to me, looks nice and flaky, i should give it a try. :)

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  8. mmm. looks so tempting. Yum!!

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  9. I've never heard about Pathiri before but it does sound great and it looks so yummy. The best thing of all is it sounds so easy to make which is my way of cooking, thanks for sharing:)

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  10. Maida pathiri is real new to me..
    Sounds gr8 and looks Fabulously yummy!!!

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  11. looks very yummy...flaky texture one..but adding egg bothers me,any other option?

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  12. This dish reminds me of M'lore's savoury spicy buns called biscuit rotti :) The pathiri is a new to to me sounds interesting.
    TC

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  13. looks like kachori,nice click and must be really tasty too

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  14. Pathiri looks soft and delicious..yummm

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  15. I know one Pathri, which is made as Diwali snacks and eggs are not used there.

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  16. Very new for me..looks prefect..

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  17. Looks great...yummm. Will try it for sure.

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  18. It's new for me...looks nice.

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  19. Never heard abt this, but looks absolutely yumm!!! Loved the flaky texture :)

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  20. Pathiri is a new introduction to me. It looks delicious. Even with green chutney it will taste superb.

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  21. wonderful sunitha! this is my dad's fav!

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  22. Thank you guys for your support.
    Pratibha - you can make it without eggs..double the amount of oil that you add in the flour while making the dough to make a flakier pathiri

    Thank you Kanchan about the information on Diwali snack..this can be made without egss too.

    Thank you Suparna I will look out for biscuit rotti to see if its like this one..

    Thankyou everyone I am glad you gave me your inputs and compliments.

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  23. New to me..luks delicious!will try this out...tnx

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  24. Does Maddikki pathiri sound familiar? It could be that one and the dough is made without egg in that case. I make it with eggs..:)

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  25. This is my fav thattukada item..cripy and yummm

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  26. its new to me..will try it out..can u give photos step by step ?

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  27. looks delicious, dear!...nice presentation!

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  28. Looks awesome!!new recipe to me..would love to try it..:)

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  29. the maida pathiri looks crispy and crunchy and yummy.

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  30. Thank you all! Malar I am going to try and upload some step by step pictures. Please give me a weeks time.

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  31. Dear Sunitha
    It looks great, I make some times a layered paratha like this. I want to try this dip fried one. We make a similar type dip fried one called Dhakai paratha, but no egg. Instead of oil , I cream together ghee/ oil and a Maida corn flour mix and apply on surface.

    I am missing one point here. Mixing egg and flour I am clear, but when do I add water to make the dough
    best wishes

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