PATHIRI

PATHIRI

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 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 pathiri or pathil in some parts of the Malabar region. The word pathiri  traces its origin to the Arabic word fateerah meaning "pastry". It is believed that pathiri itself originated with the Arabs in Malabar

                 

PATHIRI WITH KOZHI CURRY

Irachi pathiri or Irachi pathil is very popular in north malanar and is a very common snack in areas of thalaserry, vatakkara, malabar. It is made in the same way as a samosa, but the only difference is that the outer skin in which the masala is stuffed is made of wheat flour. In some places all-purpose flour is used for the skin. 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 adding onion, green chillies, garlic turmeric and a little chili powder and heating until onions are brown in very little ghee over a medium flame, then stuffing in the already prepared skin and frying in oil. It is the size of the samosas which are common in Northern India.

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 ifftarin 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 beef).