Thursday, March 5, 2015

Kannu Vecha Pathiri/Madakki Chapathi/Malabar Style Roti

This dish is very common in our area (Kozhikode). We make this for dinner for a change from usual Chapathis. The name comes from the multiple folds that gives it it's distinct layers. Either you can deep fry in oil or cook just like normal chapathi in a non stick tawa by adding only little ghee. I always prefer to cook this in a tawa because of health reasons. It's so flaky and delicious and goes well with almost every curries....
      My friend Fayi asked me to post this recipe, she is an expert cook and loves to try different cuisines. She always brings something special for our get-togethers. She is from Kannur, so she doesn't  know how to make this Kozhikkodan special. So Fayi, this post is especially for you! 😘


All purpose flour/maida: 1 cup
Wheat flour: 1 cup
Oil: 2 tbsp
Pure ghee: 2 tbsp
Salt to taste

Note:- You could make also it fully out of whole wheat flour.


Add salt and lukewarm water to the flour to make a soft dough. Divide into balls bigger than chapathi balls.

Roll it out thick and smear oil over it. Fold as shown in the pictures.

Fold inside from for corners.

Roll again into a 4-5" square.

Heat a griddle or non stick tawa and cook each side for a minute, spread little ghee and flip over to let the roti puffed up.

Serve hot.


  1. I have had this once at my sister-in-law's place and her umma called it madakki chapathi... :) thanks for sharing, would love to try...