Pathiri

This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (May 2009)

Pathiri

Pathiri
Origin
Alternative name(s)	Ari pathil, pathil
Place of origin	India
Region or state	Kerala
Details
Main ingredient(s)	Rice flour
Variations	Neypathiri, poricha pathiri, meen pathiri, irachi pathiri

Pathiri (Malayalam: പത്തിരി, pronounced [patː̪iɾi]) 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. After preparation it is sometimes soaked in coconut milk to keep it soft and to improve the flavor.

Pathiri is also known as ari pathil or pathil in some parts of the Malabar region. The word pathiri traces its origin to the Arabic word fateerah فطيرة, meaning "pastry". It is believed that{{by whom?}} pathiri itself originated with the Arabs in Malabar.

Today, pathiri is still a popular dish among the Muslims in Kerala. It is usually prepared for dinner and served with meat or fish. In some regions, pathiri is regularly served during Iftar in the Muslim fasting month of Ramadan.

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).

Irachi Pathiri

Irachi pathiri is very popular in North Malabar and is a very common pastry in areas of Thalassery and Vadakara. It is made in the same way as a samosa. But the only difference is that the outer skin in which you stuff the masala is made of wheat flour, a more thinner chapathi skin will do. It is made by stuffing a masala made of cooked chicken or meat, which is shredded to very small pieces using bare hands and then add onion, green chillies, and garlic and other spices and heated till onions are brown in very little ghee over a medium flame, then stuffed in the already prepared skin and fried in oil. It is the size of the samosas which are common in Northern India. Unlike samosas though, the skins are not roasted. It is a main item on the Iftar menu in the Malabar area, along with other items such as unnakkayi^{[clarification needed]} and chatti pathiri.

See also

A stack of pathiri

• Chatti Pathiri
• Kinnathappam
• Kalathappam
• Alsa
• Cuisine of Kerala
• Arab Influence on Kerala: Malik ibn Dinar

Food portal

References

External links

Wikimedia Commons has media related to: Pathiri

• Recipe for Malabar Rice Pathiri

v t e Indian breads Main article Baati Bhakri Bhatoora Chapati Davanagere Benne Dosa Dosa Idli Jolada rotti Kerala porotta Khakhra Kulcha Luchi Makki di roti Manda Pitha Naan Neer dosa Papadum Paratha Parotta Pathiri Pesarattu Pitha Puri (food) Puttu Rava dosa Roti Rumali Roti Sheermal Thalipeeth Uttapam Recipes on WikiBooks Category:Indian breads The Food Portal The India Portal

This Indian cuisine-related article is a stub. You can help Wikipedia by expanding it. v t e