Soft, fluffy, and irresistibly light — this Pathiri recipe by Home Chef Abida Rasheed brings the authentic taste of Malabar to your table. Made with AR Pathiri Powder, it’s a perfect companion to rich curries like Mutton Stew or Chicken Curry.
Ingredients:
- 2 cups AR Pathiri Powder
- Water (as needed)
- Salt (to taste)
Procedure:
- Heat water in a pan. When it starts bubbling, add salt and AR Pathiri Powder.
- Cover and cook on low flame for 6 minutes.
- Stir with the opposite side of a spoon until the mixture becomes lumpy.
- Transfer to a flat vessel and knead well, adding cold water a little at a time.
- Make small balls, dust with rice powder, and flatten into thin patties.
- Cook on a tawa until light spots appear.
- Brush with coconut milk and ghee. Serve hot with mutton stew or your favorite curry.
Enjoy the softness and traditional aroma of freshly made Pathiri — a true Malabar classic by Home Chef Abida Rasheed.
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