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Irachi Pathiri is one among the best gifts Malabar kitchens have even given to Kerala cuisine. Crisp and flaky, this minced meat pathiri is a filling meal for everyone.
Posted by : Unifolks
1) For Pathiri
- 2 cups-Maida
- 1 tbsp-Oil
- 2 tbsp-Sugar
- 1/2 tsp-Cardamom powder
- 1 tbsp-Ghee
- 1-Chicken breast
- 1/4 tsp-Unifolks Turmeric powder
- 1/2 tsp-Unifolks Pepper powder
- 2-Onion (chopped)
- 3- 4-Green chilly (chopped)
- 1 tsp-Ginger (chopped)
- 1 tsp-Garlic (chopped)
- 1 tsp-Unifolks Coriander powder
- Coriander leaves (chopped)-a handful
- 1 tbsp-Oil
Mix all of the ingredients for pathiri and make it to a soft dough. Cover with a plastic wrap and keep aside for 30 minutes.
Cook chicken with 1/2 cup water, turmeric powder, pepper powder and salt. Shred or chop the chicken.
Fry raisins and cashew nuts in 1 tablespoon heated oil.
Until translucent, sauté onions, ginger, garlic, and green chilli in the same oil.
Add the garam masala, turmeric, and coriander powders. Fry for one minute.
Add shredded chicken along with the water in which it was cooked. Cook until dry, adding salt as necessary. Add cashews, raisins, and coriander leaves.
Keep aside to cool.
Make balls of dough about the size of lemons.
Using a rolling pin, flatten each ball into a pathiri.
Onto one of the rolled discs, spread the stuffing. Put the other rolled pathiri on top of the stuffing and use your fingers to press and seal the edges.
Heat oil in a shallow frying pan, fry the pathiri till golden brown on both sides.
Beat one egg with two tablespoons of sugar, one tablespoon of milk, and cardamom powder in a bowl. In a pan, heat 1 tablespoon ghee. When the egg is cooked on both sides, dip the fried pathiri in the egg batter and lightly fry.