Friday, July 1, 2016

Rotti pathiri

Pathiri is a flatbread made with rice flour and is usually had with a spicy non-vegetarian curry. It is a dish made usually for dinner or for festive occasions. But my mom used to make it for breakfast with a spicy vegetable masala curry. There are several types of pathiri, like neipathiri, adukku-pathiri, chatti-pathiri, meen pathiri etc., just to name a few. They form a part of the local cuisine of Kerala.

Rotti pathiri is a Malabar (India) delicacy. It is actually a thicker version of pathiri with a few extra ingredients. I remember having it when I was a kid. But I never knew that it was called Rotti pathiri until I had it at a restaurant in north Kerala few years back. Akki Rotti (Karnataka style pathiri) is actually made with the same ingredients, but is usually very thin. Rotti pathiri is usually made using metal rings to get that authentic shape. These pathiri has the size of a large bangle. You can make it your own way. Cooking is all about experimenting. Add a touch of imagination and your special flavors. And you have a dish of your own. 


Rice flour-1 cup (slightly roasted)
Coconut pieces-1 cup (thinly sliced)
Shallots/Kochulli-8 (chopped)
Cumin seeds-2 tsp
Salt
Oil-3 tbsp

Boil one cup of water in a wide pan. When it comes to a rolling boil, add salt as needed. Reduce the heat to medium. Add the roasted flour little by little. Keep stirring. Once all the flour is used up, take the pan off the stove. Add coconut pieces, chopped shallots, cumin seeds and 1 tbsp oil. Gently mix them up. Keep the pan closed for 10 mins.

Once the dough is cool enough to handle, pour out the dough onto a floured surface and knead well with your hands until everything comes together as a smooth ball. Place a bangle sized metal rings on an oiled surface. Keep a ball of dough in it. Pat it until it fills up the ring. Roll the surface with a rolling pin to smoothen it. Slowly remove the metal rings. Cook them on a hot skillet until brown spots appear on both sides. You can drizzle some oil on the sides if you want. This goes well with any non-veg curry. It can also be served with tomato chutney/curry. I like to have it just as is with a hot cup of masala chai.


Tips
1. You can use a cookie cutter instead of metal rings.
2. The flour should neither be too smooth nor too coarse.
3. You can replace coconut pieces with coconut
    flakes/scraped coconut.

1 comments:

Suja Manoj said...

Love this, quick fix and perfect with spicy curry.

 
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