Pathiri With Malabar Chicken Curry

Pathiri With Malabar Chicken Curry


  • 1 cup Rice Flour + for dusting
  • 1 cup + 2 tablespoons Water
  • 1/2 teaspoon Oil
  • Salt to taste

Take salt, oil and water (1 cup + 2 tablespoons) in a kadai or pan and bring it to boil over high flame.
Reduce flame to low, gradually add rice flour and mix, stir continuously while adding rice flour to prevent forming lumps.
When mixed properly, turn off the flame. Cover the mixture with a lid and let it settle for 5 minutes. Remove the lid and transfer mixture to a wide mouth bowl. Allow it to cool to room temperature for 4-5 minutes.
When it is slightly warm, grease your hands with oil and knead it well until soft pliable dough (do not add additional water). If dough is stiff then wet your hands with warm water and then knead again. Divide it into 10 equal portions and give them round shape like balls.
Take rice flour for dusting in a small plate. Take one round shaped dough portion and press it gently between your palms and give it a disc like shape. Coat it with dry rice flour and place on rolling board. Roll it out into a thin circle having around 5-6 inches of diameter. If required, dust the flour over rolling board in between to prevent sticking.
Give it a perfectly round shape by pressing round cutter or round lid (any plastic/aluminum/steel lid will do).
Heat non-stick tawa or griddle over medium flame. When it is medium hot, gently place rolled circle on it and cook over medium flame for 30-40 seconds.
Flip it over another side and cook for 20-30 seconds until light brown spots appear on bottom surface. Again flip it and cook until it puffs up like phulka.
Remove it from tawa and transfer to a plate. Repeat the process from step-8 to step-10 for remaining rolled circles. Keralian pathiri is now ready to be served with curry or chutney.

Malabar Chicken Curry for Pathiri


  •     2/5Kg Chicken
  •     3.20Numbers Cardamom
  •     0.80Inch piece Cinnamon
  •     4Numbers Clove
  •     1.60Cups Onion
  •     1.60Tbspn Ginger crushed
  •     1.60Tbspn Garlic crushed
  •     2.40Numbers Green Chilly
  •     0.80Cup Tomato
  •     2/5 Tsp turmeric powder
  •     1/5Tsp Black pepper powder
  •     0.80Tbspn Red chilly powder
  •     1.60Tbspn Coriander powder
  •     4/5Cups Water
  •     Curry leaves
  •     Salt

For grinding

  •     0.80Cup Grated Coconut
  •     4Numbers Shallots
  •     0.80Tsp Fennel seeds

For tempering

  •     1.60Tbspn Coconut oil
  •     4Medium sized Shallots finely chopped
  •     Curry leaves


Dry roast and crush cardamom, cinnamon and clove. Add crushed spices, turmeric powder, black pepper powder, red chilly powder,

coriander powder and enough amount of salt to washed chicken. Mix well let it rest for 30 minutes.

Take a wide pan and transfer onion, ginger crushed, garlic crushed, green chilly, tomato, curry leaves, enough amount of salt

and water . Mix well and add marinated chicken. Close the lid and let it cook.

Mean time grind grated coconut, shallots and fennel seeds by adding some water to a smooth paste. Pour it to our chicken

curry. Mix well adjust salt and let it boil.

To make tempering, heat coconut oil in a pan, add finely chopped shallot, and add curry leaves when shallots becomes light

brown color. Pour this tempering to our chicken curry and mix well.

Now our “Special Chicken Curry” is ready. Serve hot with Malabar Nice pathiri. Enjoy!!!! 

Share with Friends on Social Medias