Pathiri
Encyclopedia
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 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 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).
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 peaces 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 samosa
s 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 and chatti pathiri
.
North Malabar
North Malabar , is a historic as well as geographic distinction in India used to refer the area covering; present Kasaragod and Kannur Districts, Mananthavady taluk of Wayanad District and Koyilandy & Vatakara taluks of Kozhikode District in modern Kerala and the entire Mahé sub-Division of...
and Malabar in Kerala State of Southern India
South India
South India is the area encompassing India's states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as the union territories of Lakshadweep and Pondicherry, occupying 19.31% of India's area...
. 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 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
Iftar
Iftar , refers to the evening meal when Muslims break their fast during the Islamic month of Ramadan. Iftar is one of the religious observances of Ramadan and is often done as a community, with people gathering to break their fast together. Iftar is done right after Maghrib time...
in the Muslim fasting month of Ramadan
Ramadan
Ramadan is the ninth month of the Islamic calendar, which lasts 29 or 30 days. It is the Islamic month of fasting, in which participating Muslims refrain from eating, drinking, smoking and sex during daylight hours and is intended to teach Muslims about patience, spirituality, humility and...
.
Variants of pathiri include neypathiri (made with ghee
Ghee
Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
), 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 MalabarNorth Malabar
North Malabar , is a historic as well as geographic distinction in India used to refer the area covering; present Kasaragod and Kannur Districts, Mananthavady taluk of Wayanad District and Koyilandy & Vatakara taluks of Kozhikode District in modern Kerala and the entire Mahé sub-Division of...
and is a very common pastry in areas of Thalassery
Thalassery
Thalassery , also known as Tellicherry, is a city on the Malabar Coast of Kerala, India. This is the second largest city of North Malabar in terms of population. The name Tellicherry is the anglicized form of Thalassery. Thalassery municipality has a population just less than 100,000. Established...
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 peaces 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 samosa
Samosa
A samosa is a stuffed, deep fried,snack that is very popular in the Indian Subcontinent, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa...
s which are common in Northern India. Unlike samosas though, the skins are not roasted. It is a main item on the Iftar
Iftar
Iftar , refers to the evening meal when Muslims break their fast during the Islamic month of Ramadan. Iftar is one of the religious observances of Ramadan and is often done as a community, with people gathering to break their fast together. Iftar is done right after Maghrib time...
menu in the Malabar area, along with other items such as unnakkayi and chatti pathiri
Chatti Pathiri
Chatti Pathiri is a layered pastry made in the North Malabar and Malabar region, of Kerala State. It is made in both sweet and savoury variations. The dish is very similar to the Italian lasagna. Instead of pasta; pastry sheets / pancakes made with flour, egg, oil and water is used in this recipe....
.
See also
- Chatti PathiriChatti PathiriChatti Pathiri is a layered pastry made in the North Malabar and Malabar region, of Kerala State. It is made in both sweet and savoury variations. The dish is very similar to the Italian lasagna. Instead of pasta; pastry sheets / pancakes made with flour, egg, oil and water is used in this recipe....
- KinnathappamKinnathappamKinnathappam is a very popular traditional sweet cake widely used in North Malabar. Its process of cooking is quite long..-External links:...
- KalathappamKalathappamKalathappam is a North Malabar delicacy made of rice flour, jaggery, fried onions or shallots and coconut flakes and either cooked in a pan like a pancake or baked in a traditional oven.-External links:...
- AlsaHareesHarees or harissa is a Middle Eastern dish of boiled, cracked, or coarsely-ground wheat and meat or chicken. Its consistency varies between a porridge and a dumpling.-Preparation:...
- Cuisine of KeralaCuisine of KeralaThe cuisine of Kerala is linked in all its richness to the history, geography, demography and culture of the land. Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and meat.-Ingredients:...
- Arab Influence on Kerala: Malik ibn Dinar