Pathiri is a main course dish, traditionally prepared in Malabar regions of Kerala. It’s also prepared in other parts of the state. Simple pathiri is made from fine rice flour, and best served with non-vegetarian dishes. There are many variations to this dish, often taken as snack as well. Sweet pathiris are also available readily in shops. It’s culturally linked to Muslims of Kerala, and they serve it on their different festival occasions. Through this page, I shall give recipe links to different types of pathiri dishes.
Click on the links to read:
- Atti Pathiri (Layer Pathiri)
- Aripathiri Fried (Aripathiri Porichath)
- American Chicken Pathiri
- Chatti Pathiri
- Coconut Pathiri (Thenga Pathiri)
- Egg Pathiri (Mutta Pathiri)
- Foam Pathiri (Patha Pathiri)
- Irachi Pathiri
- Irachi Pathiri (Chicken Pathiri)
- Jackfruit Pathiri (Chakka Chatti Pathiri)
- Jeeraka Pathiri (Cumin Pathiri)
- Kunji Pathiri – Kozhi Nirachath (Chicken Filled / Stuffed Chicken with Kunji Pathiri)
- Kinna Pathiri
- Kannu Pathiri
- Kongan Pathiri
- Malabar Madakki Pathiri
- Meen Pathiri (Fish Pathiri)
- Meat Added Pathiri (Meat Chertha Neypathiri)
- Nice Pathiri
- Ney Pathiri (Ghee Pathiri) + Malabar Chicken Curry
- Ney Pathiri (Ghee Pathiri) & Mutton Dum
- Poricha Pathiri
- Paal Pathiri (Milk Pathiri)
- Rice Pathiri Fried (Aripathiri Porichath)
- Sweet Meat Pathiri (Madhuramulla Irachi Pathiri)
- Thadicha Pathiri (Thick Pathiri)
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