Kerala’s culinary offerings go far beyond the well-known puttu and kadala curry. The state’s cuisine boasts a wide range of flavors, with the Mappila Muslim community of the Malabar region contributing a unique and delicious staple to the table—pathiri. This rice flour-based flatbread is versatile, pairing perfectly with both vegetarian and non-vegetarian dishes. From crispy fried versions to soft, steamed varieties, pathiri is a must-try dish that brings out the authentic flavors of Kerala. Below are six different types of pathiris that you can easily prepare at home to experience the taste of Mappila cuisine.
Ney Pathiri
Ney pathiri, or ghee pathiri, is a deep-fried version of the classic rice bread. Made by mixing ground onions and cumin seeds into the rice flour dough, it is shaped into small discs and fried until golden and crispy. Ney pathiri is a delicious accompaniment to spicy Kerala curries like egg roast or chicken kurma.
Kannu Vacha Pathiri
Also known as madakku pathiri, this version is a layered or folded bread that gets its name from its resemblance to eyes (“kannu” in Malayalam). The bread is made using wheat flour and maida, offering a texture similar to Kerala parotta. Kannu vacha pathiri pairs excellently with roasted or dry meat dishes.
Meen Pathiri
Meen pathiri is a steamed, fish-stuffed pathiri, often enjoyed during festive occasions like weddings or Ramadan. The rice flour dough is filled with a spicy fish masala, typically made with kingfish or other boneless varieties. This steamed dish is ideal for a special dinner with family.
Chatti Pathiri
One of the most well-known versions of pathiri, chatti pathiri is akin to lasagna, with layers of bread and fillings. It can be made in both sweet and savory forms, with chicken or meat filling in the savory version and a mixture of eggs, sugar, and nuts in the sweet variation. Chatti pathiri is a popular choice for festive meals or as a snack with tea.
Thenga Pathiri
Thenga pathiri, or coconut pathiri, is another Malabari delight that is a staple during Ramadan. Freshly grated coconut is incorporated into the rice flour dough, giving the bread a subtle sweetness. This simple yet flavorful pathiri is best served with spicy curries.
Rava Pathiri
Made from semolina (rava), rava pathiri is soft and fluffy and can be enjoyed for both breakfast and dinner. Unlike other pathiris, this version does not require fermentation, making it a quick and easy option for last-minute meals. It pairs well with a variety of curries, both vegetarian and non-vegetarian.
