Name: Erachi Pathiri / Chicken Stuffed Rotis recipe by Zareena Siraj at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Wheat flour- 2 cups; Salt as per taste; Oil- 2 tbsp; Water- as required to knead; For the filling:; Boneless Chicken- 250 gms; Turmeric Powder- 1 tsp; Salt- as required; Red chilli powder- 2 tsp; Onions (chopped)- 2 cups; Ginger and Garlic paste- 1 tbsp; Green Chillies (chopped)- 2 nos; Turmeric Powder- 1 tsp; Red chilli powder- 1 tsp; Garam masala powder- 1 tsp; Coriander powder- 1 tsp

ABOUT Erachi Pathiri / Chicken Stuffed Rotis RECIPE

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 Serving: 4

Wheat flour- 2 cups
Salt as per taste
Oil- 2 tbsp
Water- as required to knead
For the filling:
Boneless Chicken- 250 gms
Turmeric Powder- 1 tsp
Salt- as required
Red chilli powder- 2 tsp
Onions (chopped)- 2 cups
Ginger and Garlic paste- 1 tbsp
Green Chillies (chopped)- 2 nos
Turmeric Powder- 1 tsp
Red chilli powder- 1 tsp
Garam masala powder- 1 tsp
Coriander powder- 1 tsp

Instructions

For the dough: Mix the wheat flour, salt, oil and water well, till it forms a perfect chapathi dough. Keep this aside till we prepare the filling.
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.
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 turn off the flame.
For assembling: Make small balls from the prepared chapathi dough and roll two lemon sized balls in the shape of chapatis.
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 so that the filling doesn't come out when it's deep fried.
Heat some oil in a deep frying pan and fry the above made pathiri till its golden brown on both sides. Repeat the process till all the pathiris are made.
Serve the hot steaming pathiris as it is.

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