Erachi Pathiri (Fried Rotis Stuffed with Chicken Masala)
Indulge in the irresistible Malabar Style Erachi Pathiri Recipe, a delightful snack or lunch side dish. The Kerala-style chicken, known as "erachi," is expertly sautéed with spices and onions. This flavorful chicken filling is sandwiched between two flatbreads made from a blend of whole wheat and maida, providing a crispy texture when shallow fried. Devour this unique twist on pathiri, traditionally made with rice flour, for a satisfying and crispy experience.
Ingredients
For the filling
- 300 gms Boneless chicken
- 1 – 1.5 tsp Chilli powder
- 1/4 tsp Turmeric powder
- Salt
- 4 medium Onion (chopped finely)
- 1 tsp Ginger & garlic (each, chopped finely)
- 2 Green chilli (chopped finely)
- 1-2 tbsp Coriander leaves
- Curry leaves
For pathiris/rotis
- 1.5 cup Plain flour
- 1/2 cup Wheat flour
- 1 tbsp Oil
- Salt
- Lukewarm water
For coating and frying
- 2-3 Eggs
- Oil (for deep frying)
Instructions
- Cook the cleaned chicken with chilli, turmeric powder and salt. Let it cool. Shred the cooked chicken pieces with your finger. Make sure not to mince it. Chicken filling should have a thread like consistency.
- Heat oil in a pan and add the finely chopped onions. When it becomes soft, add ginger, garlic, green chilli and salt. Continue to cook till the raw smell goes, around 2-3 mins. Add coriander leaves, curry leaves and give a stir. Add the shredded chicken and cook for 5-7 mins on low flame, till everything is combined well.
- Combine plain flour, wheat flour, salt and oil. Add lukewarm water, gradually and make a soft dough similar to that of chapati dough. Make gooseberry size balls from the dough.
- Roll out each ball into small rounds, just like the pooris. Spread the filling (1-11/2 tbsp) on a rolled out pathiri (roti), leaving half an inch from both the sides. Place another rolled out pathiri on top of this and press together the edges to seal it. Turn the filled pathiri upside down (refer notes for details).
- Lift the bottom pathiri and start folding the edges inside, to make a pleated border. Repeat this process till all pathiris are done.
- Heat oil for deep frying in a pan. Add stuffed pathiris one by one and fry it till it turns golden brown. Fry pathiris on med-high flame (adjust the heat in between)
- Beat the eggs well. Dip the fried pathiris in egg and shallow fry it in a pan. Cook for a few mins, make sure you turn it in between, so that the eggs get cooked on both sides. Serve hot.
Notes
You can substitute chicken with beef or mutton for the filling. After stuffing the pathiris, it is turned upside down to level out the stuffing. Also, while folding the edges to make the pleated border, just shake the pathiri in between. This prevents the pathiri from sticking to the surface. If you are finding it difficult to get perfect round shape for pathiris, just cut out round shape after rolling out the pathiri. You can use any round shape lid or cutter. Make sure you don’t over stuff the pathiris, otherwise it will break while frying. You will get 8-10 pathiris from the above qty. You can make the filling 2-3 days in advance and refrigerate it.
Tried this recipe?Let us know how it was!