Malabar Style Erachi Pathiri Recipe - Flat Bread Stuffed With Shredded Chicken
Malabar Style Erachi Pathiri Recipe is a crispy whole wheat malabar style paratha that is stuffed with spicy shredded chicken.
Malabar Style Erachi Pathiri Recipe is a must try recipe that you will love to eat them as your snack or as a side dish for your lunch. The chicken which is called as “erachi” in kerala is sautéed well with spices and onions. This chicken filling is then stuffed in between two whole wheat flat bread and shallow fried till it becomes crispy.
Pathiri refers to a flat bread made usually with rice flour but we have made it differently by using whole wheat and maida. This will give a good crispy texture to the dough when it is shallow fried.
If you are looking for more Kerala Recipes here are some :
For the Stuffing
- 250 grams Chicken , minced
- 1 Onion , chopped
- 4 Cloves (Laung) , garlic, chopped
- 1 inch Ginger , chopped
- 1 sprig Curry leaves
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 1/2 teaspoon Garam masala powder
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt , to taste For the Pathiri
- 1/2 cup All Purpose Flour (Maida)
- 1/2 cup Whole Wheat Flour
- Cooking oil , to cook the Erachi Pathiri
How to make Malabar Style Erachi Pathiri Recipe - Flat Bread Stuffed With Shredded Chicken
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. shape into a ball, cover and set aside.
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. Mix well.
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.
Pinch 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.
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