Home chef Nasiya Aisha points out that traditionally most of these dishes have a long drawn out process, and that is why people nowadays prefer to make them in a simpler manner by skipping many steps or procuring readymade raw materials.Grab the edge of the dough with your wet fingers and stretch it up and out.Heat oil in a pan and when it is hot, add the adas one by one (not more than 4-5 at a time depending on the size of your pan and do not over crowd) and fry on medium low heat till golden brown. When the onions start getting translucent, add ginger garlic paste. Keep a glass of water nearby and dunk your fingers in it regularly to stop them from sticking. Another dish, Mutta Mala, made of egg yolk and sugar syrup, is similar to the Portuguese fios de ovos.Nasiya shares the recipes of some authentic dishes with steps that can help you make them the conventional way.Heat a griddle and cook them lightly on a tawa.

Shred the cooked chicken into thin strands. You should be able to get 9 pathiris with this amount.Heat oil in a pan and add the chopped onions, curry leaves, fennel seeds and green chillies.Add ghee in a pan, saute nuts, raisins and semolina.Keep one pathiri as the first layer. aside.For the coating and the assembling. The proof as the experts say is that a porridge popularly known as Aleesa, a delicious whipped wheat-meat dish with grated onion and coconut is a traditional Middle Eastern dish.Kneading a dough by stretch and fold techniqueThe ultimate taste of Manda lies in how soft the dough is made. Using a spoon sprinkle the scrambled egg filling on top of the pathiri.Cook the chicken with  turmeric, red chilli powder, coriander and salt.

Heat a large frying pan.For coating, beat the remaining eggs, sugar and cardamom and keep aside. However, it is very time consuming and requires you to hang around. Keep aside.Using a roller pin, roll it out into paper-thin pathiris of uniform size on a dusted flour 10mm hex nut board. Add sugar.Nasiya is a home chef, author and winner of many cookery shows. A crispy outside and a soft inside is how a perfect manda should be.Add 2 tsp of filling on one side, cover with the other side of dough and pinch the edges together in a pattern to make a crescent shape. If fried well, it lasts for days. Add just enough cold water little by little to make a hard dough. The softer the dough, the crispier it turns out. Cut the paper-thin discs into trianglesFill each triangle with the semolina filling and cover it like a samosa.Heat a large frying pan. Pour the remaining egg mixture on top of pathiri so that it drains on all the gaps on sides and forms a thin layer on top. Keep aside.Your mandas will have an authentic taste, and can be stored in an airtight container for more than one month.To Assemble:Roll out small, thin discs of the dough, about 3 inch in diameter. Keep it covered for half an hour. The traditional method to attain the consistency is kneading the dough by stretch and fold technique. The perfect blend of several cultures is very much evident in the Malabar cuisine as it uses local ingredients with techniques and concepts borrowed from foreign traders. Add ghee and saute raisins, cashew nuts and poppy seeds.Dip the second pathiri in the egg coating mixture, coat well and place it on top of the filling.

For the filling:Beat the eggs, coconut milk with sugar and cardamom. Fold the dough over itself and press down.Using a roller pin, roll out the dough.Add the chicken and coriander leaves, saute on low heat till the meat mixture is fully dry and attains a powdery consistency.The Malabar region of Kerala is well-known for its hospitality and wide array of food that is distinct in taste, rich in flavour and ingredients. Keep aside until cool. If it’s too low heat, the whole ada will be a soggy, oily mess.ChattippathiriIngredients:For the Pathiris:1 cup maidaWarm water 1/3 cupOil 1 tbspSalt to tasteFor the filling:5 small eggsCastor sugar (can adjust according to your preferences) 10 tbspRaisins 30 gmCashew nuts (broken) 50 gmPoppy seeds (cous cous) 5 tbspCardamom powder 1 tspGhee 2 tspFor Coating:5 eggsThick coconut milk ½ cupSugar 6 tbspA pinch of cardamom powderPreparation:For the PathirisMix the flour with water, oil and salt and knead into a dough. Saute the semolina until it becomes crispy. Add ghee and saute raisins, cashew nuts and poppy seeds. Keep aside and continue making till the filling gets over.Take a non-stick baking tray, spread couple of tsps oil or ghee all around.Sprinkle the scrambled egg mixture again and repeat this until all the pathiris and the scrambled egg mixture are used up, pathiri being the top layer.
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