Kannu pathiri or kannu vacha pathiri or kannu vecha pathiri is a traditional Malabar fried bread which is also known as poo pathiri or madakku pathiri (madakki pathiri). It all happened, when we dined at a small restaurant known as Ali Bhai's thattukada in Calicut; it serves mostly Malabar traditional food and after having this my kids were totally in love with kannu vacha pathiri and I had to find out more about this delicious Malabar fried bread.

So, I asked around a few Muslim friends to get the root of this amazing bread and came to know that this one got its name from the four corners of the bread, it seems, it look like "eyes" ie the four corner of the bread has each eyes but in some place this is also known as "poo pathiri" which means "flower pathiri" as it does resemble a flower and in some places it is known as "madakku pathiri" madakku means folded. This can be made with maida (flour) or half and half with wheat flour.

About the taste, no! it does not taste like bhatura; but the taste is a different one but it has lots of layers (similar to Kerala parotta) and it is best served with "varattu" "dry" or "roast" dishes.

Anyways, I made this a couple of times and my kids gave a thumbs up and I am sure you will too.

Learn to make Malabar kannu vacha pathiri recipe.

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 4 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.

And fold the other side overlapping the first one and spread/brush ghee or oil on top. Fold one side again and spread/brush ghee or oil.

Again fold the other half overlapping the first one. Press/flatten with your fingers (it will be square shaped). Then with a rolling pin roll out into a square. Spread/brush oil or ghee on top.

Fold each corner of the rolled out square pathiri inside (it looks like an envelope).  Now again press it with fingers and lightly roll it out a little, keeping the square shape intact. Repeat the rest of the balls in the same manner.

Deep fry each kannu pathiri in hot oil, remember keep the folded (kannu side) on top. Gently press on it as it will help to puff up. The slowly flip to the other side and when it is light golden brown remove it to a paper napkin and fry the rest.

You can see the layers in this pathiri.,,totally yum and guilty :)

Some more recipes:
Meen Mulakittathu (Malabar style fish curry)
Chicken Samosa Recipe
Egg Roast Recipe
Caluliflower Fries (Malabar Style)
Chicken Korma

Kannu Vacha Pathiri | Malabar Kannu Pathiri Recipe

PREP TIME: 15 mins    |  COOK TIME: 15 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Whole wheat flour: 1/2 cup
• All pourpose flour: 1/2 cup
• Ghee: 1 tsp
• Sugar: 1/2 tsp
• Salt: 1/2 tsp
• Water as needed to mix dough
• Oil for deep frying
• Extra ghee for layering

  METHOD:

1. Into a bowl add in flour, wheat flour, 1 tsp ghee, salt, and sugar. Lighly give it a mix.
2. 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.
3. After 15 mins, knead it again into a smooth dough and divide into 4 equal size balls.
4. Roll out one ball into a round disc. Spread/brush melted ghee or oil on top. Fold one half into the middle.
5. And fold the other side overlapping the first one and spread/brush ghee or oil on top. Fold one side again and spread/brush ghee or oil.
6. Again fold the other half overlapping the first one. Press/flatten with your fingers (it will be square shaped). Then with a rolling pin roll out into a square. Spread/brush oil or ghee on top.
7. Fold each corner of the rolled out square pathiri inside (it looks like an envelope). Now again press it with fingers and lightly roll it out a little, keeping the square shape intact. Repeat the rest of the balls in the same manner.
8. Deep fry each kannu pathiri in hot oil, remember keep the folded (kannu side) on top. Gently press on it as it will help to puff up. The slowly flip to the other side and when it is light golden brown remove it to a paper napkin and fry the rest.

NOTES

• Traditionally kannu vacha pathiri is deep fried in dalda (veg shortening); so if you are looking for that authentic traditional taste, you can fry in dalda.
• When you put the kannu pathiri in oil oil, make sure that the folded layers are on top.
• If you do not like slightly opened pathiri (like first pic) then you can press down the 4 inward folded layers with your hand.
• You can also make this with whole wheat flour.
• This tastes best with chicken mulakittathu (upcoming recipe), chicken korma or even nadan peas curry.

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