Malabar Kannu Pathiri | Kannu Vacha Pathiri

Malabar Kannu Pathiri is a traditional styled Malabar fried bread which is also known as poo pathiri or madakku pathiri. It has lots of layers (similar to Kerala parotta) and it is best served with “varattu” “dry” or “roast” dishes. This is a popular dish available at top rated restaurants to the homely thattukadas in Kozhikode. I recently came across this dish during my last visit to Malabar region. I was on a tour to this region. My kids fell head over heels in love with this dish at a restaurant. That is how I happened to enquire more about Kannu Vacha Pathiri. It was interesting to know how the dish got its name. The four corners of the fried bread was believed to have ‘eyes’ and hence the name ‘Kannu Vacha Pathiri’. The snack also had a name ‘Poo Pathiri’ since it resembles a flower. It was also termed ‘Madakku Pathiri’ since it had folded layers. All put together, I instantly fell in love with Malabar Kannu Pathiri.

The best thing of Kannu Vacha Pathiri is the taste. Though it resembles a ‘poori or bhatura’, it’s very different and distinct in taste. The uniqueness lies in the fried folded layers. Now this is a common snack at my home and my kids always raise a thumbs up sign to motivate me. Though in restaurants they serve with a side dish, I personally like it plain without any dishes. The fluffy fried layered Kannu Vacha Pathiri is something more than words can explain. It doesn’t require any special ingredients. You can also term this as a ‘Mapilla’ version of a chapathi or roti. You have to be careful with only one thing, the pathiri has to be cooked or fried well. You can explore a well detailed Malabar Kannu Pathiri here.

Malabar Kannu Pathiri | Kannu Vacha Pathiri

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Breakfast

Cuisine Kerala

Servings 3 People

Ingredients

  

1x2x3x

• 1/2 cup wheat flour
• 1 cup Maida
• As required Salt
• Water as required
• Oil for layering and deep frying
• 1 tsp Sugar

Instructions

 

• Into a bowl add in flour, wheat flour, 1 tsp ghee, salt, and sugar. Lightly give it a mix. Add water little by little and knead it into a soft dough. Brush with ghee or oil and keep it covered with a wet cloth for 15 mins
• After 15 mins, knead it again into a smooth dough and divide into 6 equal size balls.
  
• Roll out one ball into a round disc. Spread/brush melted ghee or oil on top. Fold one half into the middle. Then fold the other side overlapping the first one. Spread oil again on top and fold one side as given in picture. Again fold the other half overlapping the first one. Then finally fold the 4 sides into the centre like shown in the figure and with a rolling pin roll out into square.
  
• Deep fry each kannu pathiri in hot oil, Remember to keep the folded (kannu side) on top. Gently press on it as it will help to puff up. Then slowly flip to the other side and when it is light golden brown remove it to a paper napkin and fry the rest.
  
• Serve hot!!!
  

Notes

You can visit this link Special Egg Pathiri. You can also visit this link Steamed Chicken Pathiri.

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