Irachi Pathiri
Minced meat (chicken or mutton) spiced and sealed between two thin layers of rice-flour pathiri, then pan-fried or baked until the outer crust is crisp and the filling is aromatic. A festive Eid and wedding dish unique to Malabar's Muslim households.
Cuisines
Malabar
Best for
Snacks
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 1 cup | water |
| 1 tablespoon | oil |
| — | salt to taste |
| 250 grams | boneless chicken |
| 1 medium | onion, finely chopped |
| 2 teaspoons | ginger-garlic paste |
| 1 teaspoon | red chili powder |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | garam masala |
| 2 tablespoons | coconut oil |
| 1 tablespoon | coriander leaves, chopped |
| — | water as needed |
Instructions
- 1 In a bowl, mix the all-purpose flour, salt, and 1 tablespoon of oil. Gradually add water to form a soft dough. Cover and let it rest for 15 minutes.
- 2 Cook the boneless chicken in a pot with a little water until tender. Shred the chicken and set aside.
- 3 Heat 2 tablespoons of coconut oil in a pan. Add the chopped onions and sauté until golden brown.
- 4 Add ginger-garlic paste to the onions and sauté until the raw smell disappears.
- 5 Add red chili powder, turmeric powder, and garam masala. Mix well.
- 6 Add the shredded chicken to the pan and combine with the spices. Cook for 3-4 minutes.
- 7 Add chopped coriander leaves, mix well, and remove from heat.
- 8 Divide the dough into small balls. Roll each ball into a thin circle (like a chapati).
- 9 Place a spoonful of the chicken filling on one half of the rolled dough. Fold the other half over and press the edges to seal.
- 10 Heat a tawa or flat pan over medium heat. Cook each pathiri until both sides are golden brown, using a little oil if necessary.
- 11 Serve hot with coconut chutney or as is.
Tips
For extra flavour, you can add a pinch of fennel seeds to the chicken filling.