Erachi Pathiri

 

Ingredients (Serves 8-10):

Chicken breast        --   1 lb
Turmeric Powder      --   ¼ tsp
Chilly Powder          --   1 tsp
Salt                        --   as required

Filling:

Onions                   --   3 medium sized
Green Chillies         --   5 - 6
Ginger Garlic Paste  --   1 tsp
Coriander leaves     --   a handful chopped
Turmeric Powder     --   ¼ tsp
Pepper Powder        --   1 tsp
Fennel Powder        --   1 tsp
Garam Masala         --   ½ tsp
Salt                        --   as required
Oil                          --   1 tbsp

Pathiri:

All Purpose Flour     --   1 cup
Wheat Flour            --   1 cup
Salt                       --   as required
Luke Warm Water   --   as required
Oil                         --   To deep fry
Ghee                     --   2 tsp

Custard mixture for the coating :

Eggs                      --   2 large
Milk                       --   ½ cup
Sugar                     --  4-5 tbsp
Cardamom Powder  -- ¼ tsp
Salt                        --   as required

Oil / ghee               -- required for shallow frying

 

Preparation of erachi pathiri:

Marinate the chicken with turmeric powder, chilly powder and salt. Cook until done and the water is completely evaporated. Shred the chicken pieces with a fork or spoon. Do not shred in the mixer. It is good to have the meat with the strands. Keep aside

In a large frying pan, add oil and saute the thinly sliced onion, green chillies, ginger garlic paste and salt until the onions are translucent.Add turmeric powder, fennel powder and pepper powder and saute for few more minutes. Add the shredded chicken and mix well. Saute for few more minutes until they are well combined. Switch off the flame and add the coriander leaves and garam masala and mix well. The mixture should be dry. Keep aside.

In a bowl, add the all purpose flour, wheat flour and salt. Add ghee and rub it well into the flour. Add the luke warm bottle a little by little and form a soft dough, same as poori dough. Divide into equal sized small balls. 

Roll each ball into not too thin or not too thick circles. I also used a saucer to cut them into equal sized circles. This helps when we stuff the filling and close the pathiris.

Based on the size of the pathiris, take 1 - 2 tbsp of the meat mixture and spread on one pathiri.

Make sure not to over fill the pathiri as it would break while frying. Also make sure to leave quater to half inch space towards the end of this pathiri for us to seal it well.

Place another pathiri on the top of the one with meat spreaded. Seal the edges by slightly folding it from bottom to top. You could also use a for to slightly press the edges to seal them well. Whichever technique you use, make sure to not have any tears or gaps.

Repeat this with all the pathiris and keep aside.

 

Heat oil in a heavy bottomed pan. Set to medium heat and fry each stuffed pathiris until they are golden brown. Drain them into a paper towel. Repeat until all are done.

For the custard mixture, add the eggs, milk, sugar, cardamom powder and salt and beat well until well combined.

Heat a frying pan and add 1-2 tbsp of oil or ghee or an equal mixture of both (I like it that way). Dip each stuffed pathiri into the custard mixture and shallow fry them on medium flame. Make sure to tun around in between to make sure both the sides are cooked well. Drain them and serve as a snack or a light meal.

This even works as a lunch box item for my little one. I prepare it the day before and heat it up the next day.