Pathiri: Difference between revisions

Latest revision as of 18:48, 23 March 2025

Pathiri[edit]

Pathiri is a traditional Kerala dish, particularly popular among the Muslim community in the Malabar region of the state. It is a type of flatbread made from rice flour, and it is known for its soft texture and delicate flavor. Pathiri is often served with spicy curries, especially those made with chicken or mutton.

Preparation[edit]

The preparation of pathiri involves making a dough from finely ground rice flour, which is then rolled into thin, circular shapes. The dough is typically made by boiling water and adding it to the rice flour, along with a pinch of salt, to form a smooth, pliable dough. Once the dough is ready, it is divided into small balls, which are then rolled out into thin discs using a rolling pin.

The rolled-out pathiri is cooked on a hot griddle or tawa. It is important to cook the pathiri on both sides until it is just done, without allowing it to become too crispy. The pathiri should remain soft and pliable, which is achieved by cooking it for a short time on each side.

Serving[edit]

Pathiri is traditionally served with a variety of curries. The most common accompaniments are spicy chicken curry, mutton curry, or fish curry. The soft texture of the pathiri makes it an ideal match for these rich and flavorful dishes. It is also sometimes served with coconut milk or sweetened milk as a dessert.

Cultural Significance[edit]

Pathiri holds a special place in the culinary traditions of the Malabar region. It is often prepared during special occasions and festivals, such as Eid. The dish is a staple in many households and is cherished for its simplicity and versatility.

Variations[edit]

There are several variations of pathiri, including:

Ney Pathiri: A variation where the pathiri is fried in ghee, giving it a rich flavor and a slightly crispy texture.
Meen Pathiri: A stuffed version where the pathiri is filled with a spicy fish mixture before being cooked.
Erachi Pathiri: Similar to meen pathiri, but filled with a spicy meat mixture, usually beef or mutton.

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-'''Pathiri''' is a traditional [[Kerala]] dish made from [[rice flour]]. It is a type of [[Indian bread]] that is particularly popular in the [[Malabar]] region of Kerala. Pathiri is often served during special occasions and is a staple during the [[Ramadan]] period.
+==Pathiri==
+[[File:Pathiri.jpg|Pathiri|thumb|right]]
+'''Pathiri''' is a traditional [[Kerala]] dish, particularly popular among the [[Muslim]] community in the [[Malabar]] region of the state. It is a type of [[flatbread]] made from [[rice flour]], and it is known for its soft texture and delicate flavor. Pathiri is often served with spicy curries, especially those made with [[chicken]] or [[mutton]].
-== History ==
+==Preparation==
+The preparation of pathiri involves making a dough from finely ground rice flour, which is then rolled into thin, circular shapes. The dough is typically made by boiling water and adding it to the rice flour, along with a pinch of salt, to form a smooth, pliable dough. Once the dough is ready, it is divided into small balls, which are then rolled out into thin discs using a rolling pin.
-The origin of Pathiri can be traced back to the Arab traders who visited the Malabar coast in the 7th century. The dish was initially known as 'Fatair', which means 'crumbled bread' in Arabic. Over time, the name evolved into 'Pathiri', and the dish became an integral part of the Malabar cuisine.
+The rolled-out pathiri is cooked on a hot griddle or tawa. It is important to cook the pathiri on both sides until it is just done, without allowing it to become too crispy. The pathiri should remain soft and pliable, which is achieved by cooking it for a short time on each side.
-== Preparation ==
+==Serving==
+Pathiri is traditionally served with a variety of curries. The most common accompaniments are spicy [[chicken curry]], [[mutton curry]], or [[fish curry]]. The soft texture of the pathiri makes it an ideal match for these rich and flavorful dishes. It is also sometimes served with [[coconut milk]] or [[sweetened milk]] as a dessert.
-Pathiri is made by kneading rice flour with hot water and a pinch of salt. The dough is then rolled into thin pancakes and cooked on a hot griddle. There are several variations of Pathiri, including 'Neypathiri' (fried in ghee), 'Meen Pathiri' (stuffed with fish), and 'Erachi Pathiri' (stuffed with meat).
+==Cultural Significance==
+Pathiri holds a special place in the culinary traditions of the Malabar region. It is often prepared during special occasions and festivals, such as [[Eid]]. The dish is a staple in many households and is cherished for its simplicity and versatility.
-== Cultural Significance ==
+==Variations==
+There are several variations of pathiri, including:
-Pathiri is a significant dish in the Malabar Muslim community. It is often prepared for [[Iftar]] during the holy month of Ramadan. Pathiri is also served at weddings and other special occasions. Despite its roots in the Muslim community, Pathiri has gained popularity among other communities in Kerala due to its unique taste and versatility.
+* '''Ney Pathiri''': A variation where the pathiri is fried in [[ghee]], giving it a rich flavor and a slightly crispy texture.
+* '''Meen Pathiri''': A stuffed version where the pathiri is filled with a spicy fish mixture before being cooked.
+* '''Erachi Pathiri''': Similar to meen pathiri, but filled with a spicy meat mixture, usually [[beef]] or [[mutton]].
-== See Also ==
+==Related Pages==
+* [[Kerala cuisine]]
+* [[Flatbread]]
+* [[Rice flour]]
+* [[Malabar region]]
+[[File:Pathiri_(8).JPG|Pathiri_(8)|thumb|left]]
+==See Also==
+* [[Appam]]
+* [[Dosa]]
+* [[Idiyappam]]
-* [[Malabar cuisine]]
+{{Kerala cuisine}}
-* [[Kerala cuisine]]
-* [[Indian bread]]
-* [[Ramadan]]
 [[Category:Indian breads]]
 [[Category:Kerala cuisine]]
-[[Category:Rice dishes]]
+[[Category:Flatbreads]]
-{{Indian-cuisine-stub}}
-{{food-stub}}