Presenting to you another traditional Malabar snack- Turkey pathiri or Turkish Pathil.Why did the Malabaris name it Turkey pathiri- is it the bird Turkey or the country Turkey been referred to? Some folks call it Kumbala Pathil resembling wintermelon. This delicacy is stuffed fried puris within another stuffed fried puri. You can make as many layers as you want, if you have the patience to make it. Some recipes have a whole boiled egg within the innermost fried puri.I have the recipe for two layered Turkish pathiri with beef filling in the inner puri and chicken filling in the outer puri.
Preparation time 45 minutes
Cooking time 20 minutes
Serves 4
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If you are planning for a surprise party like baby shower or want to surprise your loved ones for no reason, this is the dish you must have handy. ‘Athishayam’ is a malayalam word for wonder.’Athrippa’ is to take extra precautions at every step while making this dish.It is mostly made during festive occasions.In a more precise American way, you can call it “Layered Meat Pie.”
Preparation time 30 minutes
Cooking time 45 minutes
Serves 4
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Pathiri is a pancake made of rice flour. It is part of the local cuisine among the Mappilas of North Malabar and Malabar in Kerala State of Southern India. Crushed rice is made into a white dough and baked on pans called oadu.Variants of pathiri include neypathiri (made with ghee), poricha pathiri (fried rather than baked), meen pathiri (stuffed with fish), and irachi pathiri (stuffed with meat). Meen pathiris are steamed pancakes filled with a spicy fish masala but here in my recipe, I have them pan fried.
Ingredients
For frying fish:
King fish 2 Big pieces
Kashmiri chilli powder 2 tsp
Coriander powder 1 tsp
Turmeric powder 1/2 tsp
Fennel Powder 1/2tsp
Salt as needed
Lime juice 1 tsp
Coconut oil for frying
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Where East Kitchen Meets West