Malabar Kannu Pathiri is a traditional styled Malabar fried bread which is also known as poo pathiri or madakku pathiri. It has lots of layers (similar to Kerala parotta) and it is best served with “varattu” “dry” or “roast” dishes. This is a popular dish available at top rated restaurants to the homely thattukadas in Kozhikode. I recently came across this dish during my last visit to Malabar region. I was on a tour to this region. My kids fell head over heels in love with this dish at a restaurant. That is how I happened to enquire more about Kannu Vacha Pathiri. It was interesting to know how the dish got its name. The four corners of the fried bread was believed to have ‘eyes’ and hence the name ‘Kannu Vacha Pathiri’. The snack also had a name ‘Poo Pathiri’ since it resembles a flower. It was also termed ‘Madakku Pathiri’ since it had folded layers. All put together, I instantly fell in love with Malabar Kannu Pathiri.
The best thing of Kannu Vacha Pathiri is the taste. Though it resembles a ‘poori or bhatura’, it’s very different and distinct in taste. The uniqueness lies in the fried folded layers. Now this is a common snack at my home and my kids always raise a thumbs up sign to motivate me. Though in restaurants they serve with a side dish, I personally like it plain without any dishes. The fluffy fried layered Kannu Vacha Pathiri is something more than words can explain. It doesn’t require any special ingredients. You can also term this as a ‘Mapilla’ version of a chapathi or roti. You have to be careful with only one thing, the pathiri has to be cooked or fried well. You can explore a well detailed Malabar Kannu Pathiri here.