Prepration time: 30 Minutes
Persons served: 5 Persons
- Minced meat – ½ cup
- Turmeric powder – ½ tsp
- Oil – 2 tbsp
- Onions, finely chopped – 4
- Green chilies, chopped very finely – 10
- Ginger, mashed – one piece
- Garlic, mashed – 8 cloves
- Coriander leaves, chopped – 1 tbsp
- Curry leaves – 2 sprigs
- Mint leaves, chopped – 1 tsp
- Maida – 1 cup
- Water – as needed to make the maida batter
- Eggs – 5
- Cardamom powder – a pinch
- Oil – to fry
- Sugar – as needed
- Salt – to taste
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Check our food dictionary!
Check our food dictionary!
Erachi pathiri (fried bread stuffed with Chicken masala) is a traditional Muslim food item, which is very delicious, rich meat-filled pastry. Erachi pathiri is very popular in Malabar and through out Kerala during the period of Ramadan. We usually prepares it in all iftars. It is a meal by itself. You can use Mutton, Beef or Chicken for the spicy meat filling.
Erachi pathiri preparation
- In a vessel add the minced meat, add salt and turmeric powder and place it on the fire until it is well cooked and all the water has dried up.
- Pour oil in a pan and heat it.
- Add onions, ginger, green chilies, coriander leaves, garlic, curry leaves and mint leaves to the pan and saute it.
- When the onions turn brownish, add the cooked meat and saute well and keep it aside.
- Knead the refined wheat flour (maida), salt and water and divide it into small balls. Roll out each ball into small globes, roughly the size of a poori.
- Take some of the meat mixture and spread it on top of a pathiri and place another pathiri on the top, to cover it.
- Press and seal all the edges well.
- Beat the eggs, sugar and cardamom powder together in a bowl well and keep aside.
- Using a spoon spread the blended egg thoroughly over each pathiri (coat it well with the egg mixture).
- Add some oil into a second pan and heat it.
- Now take each pathiri and fry it on the pan.
- Turn it over as needed, until both sides are well cooked.
- Serve with tomato ketchup.
- While kneading the wheat flour, boil together water salt and 1tsp oil in low flame. So the dough won’t stick together.
Hope you all will try Erachi pathiri for this Ramadan and will let me know your feedback. If you are preparing erachi pathiri in a different way, do let me know through the comments below.
May 29, 2014 at 4:49 pm
There are some dishes not yet available in Kerala but I am sure will be super appreciated if made available. the few things I tastes overseas(Dubai) from Pattanis(Pakistani)/Pathans are Sheermal bread which needs Tandoor to cook. but it is awesome in taste with Nihari, a beef curry thick which is commonly available in restaurants there. Sheermal with Kababs are another options. so, do experiment making a proper Peshawari Sheermal and publish recipe.
Another one which is similar to rotissorie chicken but cooked primitively(!) is “Sajji” which is a Balochi Chicken or Lamb preparation. you can see the images elsewhere in the internet. btw, great blog and good luck.
May 30, 2014 at 10:34 pm
@Abraham: Sheermal and Sajji are new to me. I will try to get the recipes of them and if I can prepare it fine, we will share it here.
Thanks for the appreciation. As beginners in food blog, your suggestions and comments are very valuable for us.
December 15, 2014 at 11:49 am
Yummy recipes .want to try all of it but sad to say that Difficulty in reading the recipe due to ads.even without clicking ads pop up.
December 15, 2014 at 4:56 pm
Apologies for the inconvenience caused. We had some issues with the site pages and thats the reason why ads were popping up. Our support team have resolved it. Please explore the recipes with out any troubles. Please drop us a mail if you find any difficulties in browsing the site.