Irachi Pathiri

Cuisines

Best for

Recipe

Ingredients

	1 cup	Flour
	1 cup	Water , as needed
	1 tablespoon	Oil
	—	Salt , to taste
	250 grams	Chicken , boneless
	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	Cilantro , chopped

Instructions

1. 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. 2 Cook the boneless chicken in a pot with a little water until tender. Shred the chicken and set aside.
3. 3 Heat 2 tablespoons of coconut oil in a pan. Add the chopped onions and sauté until golden brown.
4. 4 Add ginger-garlic paste to the onions and sauté until the raw smell disappears.
5. 5 Add red chili powder, turmeric powder, and garam masala. Mix well.
6. 6 Add the shredded chicken to the pan and combine with the spices. Cook for 3-4 minutes.
7. 7 Add chopped coriander leaves, mix well, and remove from heat.
8. 8 Divide the dough into small balls. Roll each ball into a thin circle (like a chapati).
9. 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. 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. 11 Serve hot with coconut chutney or as is.