Erachi Pathiri(Fried Pathiri Suffed with chicken masala )


Ingredients:

For Dough(Pathiri)

Whole Wheat flour - 1cup
All purpose flour - 1cup
Salt
Water

For Chicken Filling

Boneless Chicken - 1/2 kilo
Turmeric Powder - 1/4tsp
Chilli powder - 1/2tsp
Green chillies - 3
Chopped Ginger -1 tsp
Chopped Garlic - 1tsp
Garam masala Powder -1/2 tsp
Chopped Onion - 1,big
Coriander leaves
Mint leaves(optional)
Coconut oil

Method:

Cook the chicken with sat,turmeric ,chilli powder,garam masala  and little water.Allow to cool . Mince the chicken and set it aside.
In a pan heat oil and add chopped ginger,garlic ,green chillies and onion.Saute well till the onion become soft.Add the minced chicken and saute for a while.Add chopped mint leaves and coriander leaves.Adjust the salt.Filling is ready.Keep it aside.
In a bowl mix together wheat flour,all purpose flour and salt.Add enough water and make a smooth dough.
Divide into equal sized small balls.Roll it and add the filling in the centre.Cover it with another pathiri.Slowly press the edges using fingers to seal all the masala in.Repeat the same process .
Heat oil in a pan .Deep fry the pathiris.Serve hot.


Comments

  1. PriyaNovember 27, 2009 at 1:03 AM

    Tempting pathiri, looks delicious and mouthwatering...I used to bake this pathiri..thanks for pulling me to make these crispy dish again..

    ReplyDelete
  2. Kitchen FlavoursNovember 27, 2009 at 4:18 AM

    Wow...that looks yummy...love that stuffing....

    ReplyDelete
  3. TinaNovember 27, 2009 at 5:10 AM

    iyoooooo kothivarunnu dear...Adipoli ayitundu....

    ReplyDelete
  4. Sushma MallyaNovember 27, 2009 at 5:17 AM

    Its something different and really nice recipe of that stuffing,...as usual looks superb sree..

    ReplyDelete
  5. RAKS KITCHENNovember 27, 2009 at 8:01 AM

    I have not tried out this,but have heard!

    ReplyDelete
  6. priyaNovember 27, 2009 at 9:11 AM

    wow....what an idea!!...never heard of this...looks superb, dear!!...yummy and delicious!...tempting clicks

    ReplyDelete
  7. GulmoharNovember 27, 2009 at 1:46 PM

    adipoli...very tempting Sree..ingane kothippikkalle...;-)

    ReplyDelete
  8. PadhuNovember 28, 2009 at 12:25 AM

    Lovely clicks and step by step demo.

    ReplyDelete
  9. Sandhya HariharanNovember 28, 2009 at 2:12 AM

    Sooper dooper.. Let me see if I can do it with Aloo or paneer.. sometime..

    ReplyDelete
  10. my kitchenNovember 28, 2009 at 3:31 AM

    superb,Tempting one

    ReplyDelete
  11. CHAITRANovember 28, 2009 at 6:56 AM

    Something different.
    Why dont you join my foodies lounge and add me to your blog roll list.Drop in sometime

    ReplyDelete
  12. Rekha shobanNovember 29, 2009 at 12:45 AM

    surely it will be delicious...will try it soon

    ReplyDelete
  13. Malar GandhiNovember 29, 2009 at 6:10 AM

    Actually I fold them and call it samosa.:) I like ur version better...looks like stuffed poori. Picture makes me hungry.:(

    ReplyDelete
  14. Sarah NaveenNovember 29, 2009 at 7:36 PM

    Oh wow gal,that looks Fabulously yummy...adipoli

    ReplyDelete
  15. kothiyavunuNovember 30, 2009 at 1:42 PM

    eda "Ithu kalakki" Taste of kerala program kanditu njan orikkal try cheyatharunnu, pakshe seriayeella..veendum try cheyyam..will try it soon.thanks for sharing da.:)

    ReplyDelete
  16. RVDecember 3, 2009 at 1:00 PM

    Veshakunnu Sree..:)They looks so lovely and tempting... I am sure they will taste great..

    ReplyDelete

Post a Comment

Popular posts from this blog

Kumbilappam/Vazhanayila Appam/Chakka Appam/Steamed Jackfruit Dumplings

Image
Kumbilappam made with Vazhanayila  Kumbilappam is another authentic dish from Kerala.The main ingredient of this recipe is Chakka pazham(Jackfruit). Jackfruit, jaggery ,rice flour and some fresh coconut are mixed together to prepare the dough. It is then wrapped in Vazhanayila (this aromatic leaf gives a special flavour to the appam) in Kumbil(Cone) shape. That's why the name kumbilappam! The flavour of jackfruit and aroma of the leaves together gives a great taste to this dish. Here goes my mom-in-law's recipe for kumbilappam. Ingredients:  Ripe Jackfruit Bulbs(chopped finely)  - 2cups Jaggery(scraped) - 1 cup(adjust according to your taste) Freshly grated coconut - 1cup Rice flour (roasted) - 2cups. Cardmom (powdered) - 1/2tsp(optional ) Vazhana Ela or Banana leaves - as required. Method: 1 Melt jaggery in 1/2 cup of water.Remove the impurities. 2 Make a smooth paste of jackfruit pieces without adding any water. 3.In a big bowl add jackfruit paste,jaggery syrup and coconut.M
Read more

Murukku

Image
Ingredients: Roasted Riceflour - 2cups Urad dal - 3tbsp Melted Butter - 4tsp Asafoetida  -1/4tsp Sesame seeds  - 1tbsp Cumin seeds -1tsp Fennel seeds - 1tsp Chilli powder - 1tsp(optional) Water as reqd Salt to taste Oil for frying Method: Dry roast urad dal and grind into a fine powder.Mix it with rice flour.Add melted butter and mix well.Add sesame seeds,fennel seeds  cumin seeds,asafoetida,salt and chilli powder.Add required amount of water and make a smooth dough.Dough should not be too stiff or too loose. Stuff the dough into 'murukku press' and press into a butter paper simultaneously coiling them into spirals.Heat enough oil in a pan.Gently take the murukku from the paper and drop in slowly into the hot oil.(be very careful while dropping them).Deep fry it and allow them to cool.Repeat the process till the rest of the dough is done.Cool completely and store it in an airtight container.Serve with tea.
Read more

Vegetable Oothappam

Image
  Ingredients: For Dosa Raw rice - 2cups Urad dal - 3/4 cup Cooked Rice - 3tbsp Fenugreek  - 1tsp Method: Soak the rice , urad dal  and fenugreek overnight(5-6 hrs).Grind them with cooked rice and little water.Dosa batter should be fairly thick.Cover it and keep it aside until the batter ferments. For vegetable oothappam Required vegetables (Grated carrot ,chopped tomato,onion and coriander leaves) Method: Heat dosa tava and drop a big spoon of water.Spread it around,make sure it is little thicker than dosa.Sprinkle generously with the chopped veggies and let it cook.This has to done as soon as the dosa batter is spread and when it is still liquid and not cooked.That helps the veggies to stick to the batter.Flip to cook the other side.Serve with chutney or sambar.
Read more