Malabar Style Erachi Pathiri Recipe – Flat Bread Stuffed with Shredded Chicken
Malabar Style Erachi Pathiri is a delightful and flavorful dish hailing from the coastal region of Kerala, known for its rich spices and tender meats. This flatbread stuffed with spiced minced chicken is not only a great appetizer but also a perfect accompaniment to traditional Kerala meals. The soft dough and spiced filling come together to create a delectable bite that is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Minced chicken | 250 grams |
| Onion (chopped) | 1 |
| Garlic cloves (chopped) | 4 |
| Fresh ginger (chopped) | 1-inch piece |
| Curry leaves | 1 sprig |
| Red chili powder | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Garam masala powder | 1 1/2 teaspoons |
| Turmeric powder | 1/4 teaspoon |
| Salt | To taste |
| All-purpose flour (Maida) | 1/2 cup |
| Whole wheat flour | 1/2 cup |
| Sunflower oil (for cooking) | As needed |
Preparation Time
| Activity | Time |
|---|---|
| Dough preparation | 10 minutes |
| Cooking the filling | 25 minutes |
| Assembling and frying | 15 minutes |
| Total Time | 55 minutes |
Servings
| Serving Size | Quantity |
|---|---|
| Serves | 4 people |
Cuisine & Course
| Cuisine | Course |
|---|---|
| Malabar (Kerala, India) | Appetizer |
Diet Type
| Diet Type | Category |
|---|---|
| Non-Vegetarian | Main or Appetizer |
Instructions
Step 1: Prepare the Dough for Erachi Pathiri
To begin preparing the Malabar Style Erachi Pathiri, first, prepare the dough for the pathiri. In a large mixing bowl, combine the all-purpose flour (maida) and whole wheat flour. Gradually add water, little by little, until you have a firm dough that is similar in texture to chapati dough. Knead the dough well for a few minutes until it becomes smooth and elastic. Once kneaded, shape the dough into a ball, cover it with a clean kitchen towel, and set it aside to rest.
Step 2: Prepare the Chicken Filling
Next, heat a tablespoon of oil in a pan over medium heat. Add the chopped garlic, ginger, and curry leaves, allowing them to sizzle and release their aroma for about 2-3 minutes. Add the chopped onions and sauté them until they become soft and light brown. This step adds a deep flavor base to the filling.
Now, stir in the spice powders—red chili powder, coriander powder, garam masala, and turmeric powder—along with salt to taste. Mix everything well to ensure the spices are evenly incorporated. Add the minced chicken to the pan and cook, stirring occasionally, until the chicken is fully cooked and browned. This should take around 10-12 minutes. Once the chicken is cooked through, remove the pan from the heat and let the filling rest for a few minutes.
Step 3: Roll the Dough and Shape the Pathiri
While the chicken mixture cools slightly, divide the dough into small equal-sized portions, depending on how large you want each Pathiri to be. Take one portion and roll it out on a lightly floured surface into a thin circle of approximately 6 inches in diameter and about 1 centimeter in thickness. Repeat this step for the remaining portions of dough.
Step 4: Assemble the Pathiri
To assemble the stuffed Erachi Pathiri, place one of the rolled-out dough circles on a flat surface. Spoon some of the cooked chicken mixture into the center of the dough circle. Take another rolled-out dough circle and place it on top of the chicken filling, forming a sandwich-like shape.
Carefully pinch the edges of the dough to seal the filling inside, making sure the edges are securely pressed together. You can fold over the sides of the dough slightly and pinch them to form a neat, sealed package. Repeat this process with the remaining dough and chicken mixture.
Step 5: Cook the Erachi Pathiri
Heat a flat skillet (tawa) or a non-stick frying pan over medium heat and add a tablespoon of sunflower oil. Once the oil is hot, carefully place the stuffed pathiri on the skillet. Cook the pathiri on each side until it turns golden brown and crispy. This should take about 2-3 minutes per side. Gently press the pathiri with a spatula to ensure it cooks evenly on all sides.
Once the Erachi Pathiri is cooked and crisp, remove it from the skillet and set it aside on a plate lined with paper towels to absorb any excess oil.
Step 6: Serve
Serve the Malabar Style Erachi Pathiri hot, accompanied by a tangy chutney or Kerala-style stew. It also pairs beautifully with Appam, a soft and spongy rice pancake, for a fulfilling lunch or dinner. The crispy, stuffed flatbread with its spiced chicken filling makes for a delicious and satisfying meal that will transport you straight to the heart of Kerala.
Tips & Variations
- Flour Variety: For a more rustic texture, you can increase the amount of whole wheat flour in the dough.
- Stuffing Alternatives: While the traditional filling is made with minced chicken, you can experiment by using minced beef, mutton, or even a vegetarian filling like spiced potatoes or paneer.
- Make Ahead: You can prepare the chicken filling and dough a day in advance. Store them separately in the refrigerator and assemble the Erachi Pathiris just before cooking.
- Spice Adjustments: Adjust the spice levels according to your preference by adding more or less chili powder.
This Malabar Style Erachi Pathiri recipe is a true celebration of Kerala’s rich culinary heritage. With its fragrant chicken filling and crispy, soft dough, it’s sure to be a hit at your next gathering or family meal. Enjoy!
