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Main Course

Meen Pathiri

Soft, layered, and golden from the griddle — this meen pathiri is the perfect vehicle for scooping up thick curries and gravies. The dough rests until pliable, then gets cooked until each layer separates.

Ingredientsfor 5 servings

2 cup Rice flour
10 Ayala mackerel
Water, to taste
Salt, to taste
1 tsp Turmeric powder
3 tsp Chilly powder
3 Onion
3 Green chilly

Preparation

Step 1
Knead rice flour with water and salt to taste.
Step 2
Marinate the fish in half of the chilly powder, turmeric powder and salt.
Step 3
Fry it and shred the flesh of the fish and remove its bones.
Step 4
Set a pan on the stove heat oil and sautT onion and green chilly.
Step 5
Add salt, turmeric powder and chilly powder. cook well.
Step 6
Mix in the shredded fish. Take it from flame and set aside.
Step 7
Get a large ball from the kneaded dough and press it on a banana leaf.
Step 8
Spoon in the masala on top of the pressed dough and cover it with another pressed dough of same size. Press the sides.
Step 9
Repeat the process for the remaining dough and masala.
Step 10
Cover it with another banana leaf and steam let it go for 20-30 minutes.
Step 11
Serve it as an evening snack, breakfast, dinner or while breaking fast.

Tip

Cook on medium-high heat, not scorching hot. You want the bread to puff and develop spots, not burn.

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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Main Course

Meen Pathiri

Ingredientsfor 5 servings

2 cup Rice flour
10 Ayala mackerel
Water, to taste
Salt, to taste
1 tsp Turmeric powder
3 tsp Chilly powder
3 Onion
3 Green chilly

Preparation

Step 1
Knead rice flour with water and salt to taste.
Step 2
Marinate the fish in half of the chilly powder, turmeric powder and salt.
Step 3
Fry it and shred the flesh of the fish and remove its bones.
Step 4
Set a pan on the stove heat oil and sautT onion and green chilly.
Step 5
Add salt, turmeric powder and chilly powder. cook well.
Step 6
Mix in the shredded fish. Take it from flame and set aside.
Step 7
Get a large ball from the kneaded dough and press it on a banana leaf.
Step 8
Spoon in the masala on top of the pressed dough and cover it with another pressed dough of same size. Press the sides.
Step 9
Repeat the process for the remaining dough and masala.
Step 10
Cover it with another banana leaf and steam let it go for 20-30 minutes.
Step 11
Serve it as an evening snack, breakfast, dinner or while breaking fast.

Tip

Cook on medium-high heat, not scorching hot. You want the bread to puff and develop spots, not burn.

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

Snacks

Zhunka

Easy, honest, and unpretentious — this snack is the kind of thing Kerala homes make on a whim when guests arrive or w...

20 min|4 servings|4

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...

20 min|2 servings|4