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Breakfast

Malabar Kannu Pathiri | Kannu Vacha Pathiri

A staple flatbread of Kerala kitchens, cooked on a hot tawa until it puffs and develops golden spots. Tear it apart with your hands and use it to mop up every last drop of curry.

Ingredientsfor 3 servings

1/2 cup Wheat flour
1 cup Maida
As required Salt
Water, to taste
Oil for layering and deep frying
1 tsp Sugar

Preparation

Step 1
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 about 15 minutes.
Step 2
After 15 minutes, knead it again into a smooth dough and divide into 6 equal size balls.
Step 3
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 and with a rolling pin roll out into square.
Step 4
Fry in hot oil 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.
Step 5
Serve while still hot!

Tip

Resting the dough is not optional — it relaxes the gluten and makes the dough easier to roll. At least 30 minutes, ideally longer.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Breakfast

Malabar Kannu Pathiri | Kannu Vacha Pathiri

A staple flatbread of Kerala kitchens, cooked on a hot tawa until it puffs and develops golden spots. Tear it apart with your hands and use it to mop up every last drop of curry.

Ingredientsfor 3 servings

1/2 cup Wheat flour
1 cup Maida
As required Salt
Water, to taste
Oil for layering and deep frying
1 tsp Sugar

Preparation

Step 1
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 about 15 minutes.
Step 2
After 15 minutes, knead it again into a smooth dough and divide into 6 equal size balls.
Step 3
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 and with a rolling pin roll out into square.
Step 4
Fry in hot oil 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.
Step 5
Serve while still hot!

Tip

Resting the dough is not optional — it relaxes the gluten and makes the dough easier to roll. At least 30 minutes, ideally longer.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Ari Pappadam - Vishu Special

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...

30 min|6 servings|4

Main Course

Avial - Traditional Recipe

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...

45 min|2 servings|4

Snacks

Aval Nanachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

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Payasam

Aval Payasam | Poha Kheer

This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.

40 min|10 servings|5