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Pathiri: photo of the dish
Illustrative photo: cl3m — CC BY-SA 3.0, Wikimedia Commons
Pasta & rice

Pathiri

Thin rice flour flatbreads, folded or rolled, originating from Kerala and the neighbouring state of Karnataka. They accompany chicken or beef curries, but are also very good plain.

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Ingredients

Ingredients

Garniture

Spices & seasoning

On the side

Nutrition facts

229 kcal per serving

Protein
4 g
Carbohydrates
37.2 g
of which sugars
0.6 g
Fat
6.6 g
of which saturated fat
2.3 g
Fiber
2.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the rice flour and salt.
  2. Pour in the boiling water little by little, stirring with a spoon, then add the oil.
  3. Knead the dough for a few minutes until it is smooth, pliable and no longer sticky. Cover and let it rest for 10 minutes.
  4. Form balls the size of a walnut and flatten them with a rolling pin on a floured surface into 12 cm discs.
  5. Cook each flatbread in a dry pan over medium heat for 1 to 2 minutes per side, until small golden spots appear.
  6. For a softer version, stack them as you go in a cloth so they stay tender.
  7. Serve warm with a curry, optionally sprinkled with grated coconut.

Variations and tips

Stuffed version. Fill the flatbreads with sweetened coconut and jaggery before folding them into half-moons.

More ideas

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Original Ecomely recipe.