Erachi Pathiri / Chicken Stuffed Rotis

These days I am a little busy with my personal stuff and I know I am not spending too much time at my little space. I really miss my friends, my fellow bloggers comments and their new recipes and so on. I will try my best to keep in touch with you folks.

Holy Ramadan is coming to an end and fasting and feasting for iftar is going in full swing. In between, I have tested and tried many different dishes. Some were tasty and repeated and some weren’t. Today I am going to take you through one of those recipes which worked well for me. I made this for the first time and was successful.

As fasting is going on, by evening I will be excited to prepare some new dish and so I will be searching on the net or calling my mom to help me out. One day I came across this pathiri and I felt this is perfect for Iftar.

There are different varieties of pathiris, which are steamed, pan fried or deep fried. This is a deep fried one. As many of you might be already aware, this dish comes from the Malabar cuisine and their dishes are usually quite rich and flamboyant. This erachi pathiri is a meat stuffed bread, that is deep fried and then roasted in an egg mixture. I didn’t do the roasting part i just finished it with deep frying. This is a very popular Ramadan dish and can also be made for special occasions.

Ingredients:

1. Wheat flour- 2 cups
2. Salt- as per taste
3. Oil- 2 tbsp
4. Water- required to knead

For the filling:

1. Boneless Chicken- 250gms
2. Turmeric powder- 1 tsp
3. Red chilli powder- 2 tsp
4. Salt- as required
5. Onions (chopped)- 2 cups
6. Ginger and garlic paste- 1tbsp
7. Green Chillies (chopped)- 2 nos
8. Red chilli powder- 1 tsp
9. Turmeric powder- 1 tsp
10. Coriander powder- 1 tsp
11. Garam masala powder- 1 tsp

Method:
For the dough:

1. Mix the wheat flour, salt, oil and water well, till it forms a perfect chapathi dough. Keep this aside till we prepare the filling.
2. Pressure cook the boneless chicken along with red chilli powder, turmeric powder, salt and little water. Once it is cool, the cooked chicken is grinded in a hand mixer and keep it aside.
3. Heat oil in a pan and fry onions till translucent. Add the ginger and garlic paste, chopped green chillies. When the raw smell disappears, add all the powders, ground chicken and required amount of salt. Mix well till the chicken is coated well with masalas and switch off the flame.

For assembling:

1. Make small balls from the prepared chapathi dough and roll two lemon sized balls in the shape of chapatis.

1. Spread the filling on one rolled out chapathi and over that keep the other rolled chapathi and press the edges using your fingers and roll the edges with fingers to form a nice design and also that the filling won't come out when it is deep fried.

1. Heat some oil in a deep frying pan and fry the above made pathiri till golden brown on both sides. Repeat the process till all the pathiris are made. Serve the hot steaming pathiris as it is.