Pathiri

Pathiri is a flatbread from the Malabar region of Kerala, this unleavened flatbread is made from rice flour , salt , oil and water, where the flour is cooked and then kneaded to a smooth dough to make spotless white rice roti .

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 is a popular flatbread among the Muslims in Kerala and is usually prepared for dinner and served with egg , meat or chicken curry . In some regions, pathiri is regularly served during Iftar in the Muslim fasting month of Ramadan.

For the theme Flatbreads and More I had a couple of options for the letter “ P “ . I had Parotta on my list , then a Paratha Sandwich , but when I spotted Pathiri on Valli’s blog , I knew I had to make . I saw couple of videos and realised that Pathiri dough was made like the Gujju khichiyu . Perhaps the khichyu is cooked a little longer . To make Pathiri dough rice flour has to be added to the boiling water , giving it a good mix and then kneading the dough smooth . The dough is kneaded only after the mass of rice and water come to room temperature and you are able to handle the dough . Once kneaded the Pathiri is rolled and cooked on a griddle on stove top . Since the dough from the flour is already cooked we do not need to roast the roti till brown spots appear . Infact after the first flip you will see the Pathiri fluffing up by itself , which is such a pleasure to watch .

I served these Pathiri ‘s along with a Potato curry , Cabbage Thoran , Takkali Salad , Mango Kesariya and Aval Payasam . A mini spread from Kerala , the meal was a complete treat and hubby was truly impressed by this Pathiri ,

Pathiri

Pathiri

Ingredients

1 cup rice flour + for dusting
1 cup + 2 tbsp water
1/2 tsp oil
Salt to taste

Method

Take a pan , add water , oil and salt and bring the water to a boil .
Reduce flame to low , gradually add rice flour to the water and mix .
Stir continuously while adding rice flour , making sure no lumps are formed .
Switch of the flame and cover the dough for about 5 minutes .
Remove the lid , transfer the mix to a big tray or kitchen counter .
Spread the mix for cooling .
Let cool a little till you can handle it which should take about 5 minutes .
Grease your hands with oil and knead the mix until a soft pliable dough is formed .Do not add any water .
If the dough is hard then wet your hands with warm water and knead again .
Divide the dough into 10 balls .
Take a ball , press it gently , dust it with flour and roll it into a thin circular disc of 5-6” .
While rolling dust the rolling board with flour to prevent sticking . ( use dry flour only if required )
Using a round steel lid or a cutter , cut the disc to a perfect round .
Heat a non stick griddle over medium flame.
Place the rolled roti on it and cook for 30 – 40 seconds .
Flip over and cook the bottom surface for 20 – 30 seconds .
Flip again and cook again till the roti puffs up .
Remove the roti and place it in a kitchen napkin .
Make rest of the pathiri in the similar manner .
Make sure to wipe the griddle in between so it is clean from any dusted flour on it .

Here is the menu for this Kerela Meal

Nandan Urulaizhangu Curry

Cabbage Thoran

Takkali Salad

Vellarikka Pachadi

Mango Rava Kesari

Aval Payasam

I do not have many recipes from this state, but I guess a Sadya covers up many, do check out these.

Sadya

Pathiri Chatri

Puttu with Kadla Curry

 

Print Recipe
Pathiri
Pathiri is a flatbread from the Malabar region of Kerala, this unleavened flatbread is made from rice flour , salt , oil and water, where the flour is cooked and then kneaded to a smooth dough to make spotless white rice roti .
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 05 minutes
Cook Time 20 minutes
Passive Time 05 minutes
Servings
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 05 minutes
Cook Time 20 minutes
Passive Time 05 minutes
Servings
Instructions
  1. Take a pan , add water , oil and salt and bring the water to a boil .
  2. Reduce flame to low , gradually add rice flour to the water and mix .
  3. Stir continuously while adding rice flour , making sure no lumps are formed .
  4. Switch of the flame and cover the dough for about 5 minutes .
  5. Remove the lid , transfer the mix to a big tray or kitchen counter .
  6. Spread the mix for cooling .
  7. Let cool a little till you can handle it which should take about 5 minutes .
  8. Grease your hands with oil and knead the mix until a soft pliable dough is formed .Do not add any water .
  9. If the dough is hard then wet your hands with warm water and knead again .
  10. Divide the dough into 10 balls .
  11. Take a ball , press it gently , dust it with flour and roll it into a thin circular disc of 5-6” .
  12. While rolling dust the rolling board with flour to prevent sticking . ( use dry flour only if required )
  13. Using a round steel lid or a cutter , cut the disc to a perfect round .
  14. Heat a non stick griddle over medium flame.
  15. Place the rolled roti on it and cook for 30 - 40 seconds .
  16. Flip over and cook the bottom surface for 20 - 30 seconds .
  17. Flip again and cook again till the roti puffs up .
  18. Remove the roti and place it in a kitchen napkin .
  19. Make rest of the pathiri in the similar manner .
  20. Make sure to wipe the griddle in between so it is clean from any dusted flour on it .
  21. Serve the Pathiri with Potato Curry , Cabbage Thoran and Takkali Salad .
Recipe Notes

10 thoughts on “Pathiri”

  1. I am very impressed with your pathiri! For us, pathiri is like the most wanted meal at home, and I literally don’t like making it, because it’s a lot of work. That said, the dough is not kneaded when it comes to room temperature, it has to still be hot, but as such your hands can touch. The hand goes red after all the kneading! So now, I tend to run the hook attachment of my egg beater till it comes together and start kneading. Bah, my umma taught me too much science! 😀 I feel it comes easier for outsiders because they have more of an excitement of trying it for the first time… 🙂 I am ashamed of myself for not having the recipe still on my blog… hehe… Really nice!

  2. This has turned out so beautiful Vaishali! Love your thali and the pathiri in particular. It is so soft and perfect to soak up all the curries. Lovely pick for P

  3. Beautiful looking rotis. We make this roti as well but I guess it is a lost art. Never knew that Pathiri could be the same riec roti we used to make decades ago 🙂

  4. this roti also called ujju roti which I picked for U, but settled for urad dal ki puri. Really felt so much to do. You have made them perfectly, shape, thickness, color everything is equal and fabulous work done on making these paithri. Loved this.

  5. Wow a kerala meal! you rock Vaishali. I love pathiri and the way it comes out is really awesome. Everything on your plate is awesome and two sweets, thats tempting meal. lol on Rafeedas comment. What she says is so right. When I read about pathiri being said is so hard to make and I got it so well done, I was really thinking whats the big fuss. But maybe those days it was different and difficult too..

  6. Never heard of the name. I would say a different version of rice roti, but you have makes it so soft and nice. So difficult to roll a rice roti like this. Beautiful

  7. When I made the ubbu roti and chousela, I was totally amazed how rice flour can make such beautiful soft rotis or puris. Perfectly made pathiri Vaishali and yes cooking the rice flour is so similar to the way we make khichu.

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