Sunday, March 25, 2012

Fish Stuffed flatbread/Meen Pathiri

Pathiri is a flatbread made of rice flour. The Malabar region of Kerala has a lot of varieties which include stuffed, steamed and fried varieties. Meen pathiri is one such variety where the flatbread is stuffed with a spiced mixture of fish and is either steamed or fried. I like both. Since a lot of work goes into making them, it is not an everyday dish. So whenever it was made back home, it used to add a festive touch to the occasions.

Just like everyone, I always thought nothing would taste better than a fried type. But my skepticism lasted only till I tasted steamed meen pathiri. Believe me, it’s out of this world if you have it, just out of the steamer with something spicy or on its own. Yeah it is time consuming, but your work will be rewarded.


So give this recipe a try. It will make you think about this Malabar delicacy when you are trying to overcome you cravings for something fried.


For pathiri

Rice flour-1 cup
Water-1 cup
Salt
Oil-1tbsp

For stuffing

Fish -½ kg
Chili powder-2 tsp
Turmeric - ¼ tsp
Salt

Shallots, chopped -1 cup
Garlic-4 pods sliced
Ginger- ½ inch
Curry leaves-a handful (chopped)
Chili powder-2 tsp
Turmeric- ½ tsp
Garam masala- ¾ tsp
Salt
Oil-1 ½ tsp

Clean the fish and marinate in chili powder, turmeric and salt. Keep it aside for 15 mins. Shallow fry them on both sides and shred them using a fork and keep aside.

Heat oil in a pan, add shallots and fry them till they change color. Add garlic, ginger and curry leaves. Fry for 3 mins more. Now mix in the spice powders. Sauté for another 4 mins. Add the shredded fish and a tablespoon of water. Combine everything thoroughly and switch off the stove. Allow it to cool.

Meanwhile bring one cup of water with salt and oil to a boil. Add in the rice flour, combine well. Switch off the heat and keep it covered for 5 mins. Pour the contents on to a floured surface and knead well until there are no lumps. Make them into lemon sized balls (I made them smaller). Roll them out. Place spoonfuls of the stuffing on one and cover it with another. Press down the edges with the help of a fork. Steam them for 12 mins. Serve them with any of your favorite spicy curry.



Tips:

1. Instead of steaming, you can deep fry them.
2. Replace fish with chicken, or veggies
3. Adjust the chili powder as per your taste

1 comments:

Suja Manoj said...

Hi,how are u dear? kore nalayi yallo kandittu ennu vicharichu irikkukayayirunnu..
This is a wonderful recipe..try cheyannam,love the stuffing.

 
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