Chatti Pathiri

A  layered pastry popular in the Malabar region, especially during Eid, is the Chatti Pathiri, made in both sweet and savoury variations. It’s reminiscent of a lasagna, with layers of pastry sheets stacked on top of each other with filling in between. The sheets are made of flour, eggs, oil and water. A sweet filling consists of beaten eggs, nuts, and raisins, and cardamom sprinkled on top, while the savoury version uses a meat filling like a Samosa.

Traditionally, the dish was baked in a sealed container, above and below which are coconut husk coals. Not only did they cook the dish, they also imparted a coconutty flavour to it. Nowadays, it’s also baked in a regular oven for around 20 minutes or until ready.

The Pathiri is essentially a pancake made of rice flour. Rice is crushed into dough and baked on a pan, and sometimes soaked in coconut milk. It’s also called Pathi or Ari Pathil, and originates from the Arabic word "fateerah" meaning pastry. The Pathiri itself, like the word, is also believed to have originated from the Arabs, presumably those settled in the Malabar.

The versatility of the dish allows sweet and savoury cravings alike to be fulfilled, making this a favourite dish among many. The pancakes or Pathiri are also a great standalone dish, served with curries or vegetables and devoured.