How much cooking time?

75 min — 30 min prep, 45 min cooking.

Malabar Style Erachi Pathiri Flat Bread Stuffed With Shredded Chicken

Name: Malabar Style Erachi Pathiri Flat Bread Stuffed With Shredded Chicken
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 5 servings
Cuisine: Kerala Indian
Ingredients: 1piece chana masala powder; 250g chicken; 1tsp coriander powder; 1tsp Red Chilli Powder (Lal Mirch); 0.25tsp Turmeric Powder; Sunflower Oil; salt; 1piece onion; 0.5cup All-purpose Flour; 1piece Ginger; 0.5cup Wheat Flour (Atta); 1piece Curry Leaves

Malabar Style Erachi Pathiri is a Kerala Mappila Muslim specialty from northern Kerala (Malabar coast) — two thin wheat-and-maida rolled discs sandwich a spiced minced-chicken filling that's sautéed with ginger, garlic, onion, curry leaves, chilli, coriander, and garam masala. The edges are pinched and sealed, then the stuffed disc is shallow-toasted on a flat skillet until lightly crisp on both sides. A favorite tea-time snack and iftar item during Ramzan, served warm with coconut chutney or alongside Kerala stew and appam for a substantial lunch.

Time 75 min · Serves 5 · 213 kcal · Malabar, Kerala

Ingredients

Main

chana masala powder — 1 piece (ground)
chicken — 250 g (chopped)
coriander powder — 1 tsp (ground)
Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
Turmeric Powder — 0.25 tsp (ground)
Sunflower Oil (optional) (whole)
salt (optional) (whole)
onion — 1 piece (chopped)
All-purpose Flour — 0.5 cup (ground)
Ginger — 1 piece (chopped)
Wheat Flour (Atta) — 0.5 cup (whole)

Tempering

Curry Leaves — 1 piece (ground)

Method

To begin making the Malabar Style Erachi Pathiri, we will knead the dough for pathiri and keep it ready.In a mixing bowl, combine the all purpose flour and wheat flour, gradually add water and knead it into a firm dough like that of a chapathi dough.Knead well.
Heat a sauce pan with oil on medium heat, add ginger, garlic and curry leaves and saute for a couple of minutes, allowing the curry leaves to crackle.
Add in chopped onions and saute for few minutes till they turn light brown.
Add all the spice powders- red chilli powder, coriander powder, garam masala powder, turmeric powder and salt.
At this stage add in the minced chicken and give it a toss.Continue to cook until the chicken is well done.
Keep it aside and allow it to rest for few minutes.To make the Erachi PathiriPinch out small portions of the dough of equal sizes.
Now take one portion of the dough and start rolling it.
Roll the dough into a perfect circle of 6 inch diameter and about 1 centimeter thickness.
Do the same for the rest of the dough and keep it ready to shape them.Take one rolled flat dough, place some chicken mixture in the center and add another rolled flat dough over it and press the edges by pinching them tight.
Carefully fold the sides and start pinching so that it securely sealed.
Do it all around till you complete.Heat a flat skillet with 1 tablespoon oil, once it is hot add the stuffed Pathiri and toast on either side till it becomes light brown and is crispy.
Gently press it so that it is evenly cooked.Serve the Malabar Style Erachi Pathiri along with chutney or have it along with stew and appam to make a delicious lunch meal.

Common questions

How many calories in one plate of Malabar Style Erachi Pathiri Flat Bread Stuffed With Shredded Chicken?: 213 kcal per plate.
How much cooking time?: 75 min — 30 min prep, 45 min cooking.

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