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Tuesday, July 29, 2014

Irachi Pathiri (Pathil) | Fried Bread with Meat Stuffing (Malabar Delicacy-Step by Step Pics)

Irachi pathiri (Erachi pathil) or Fried bread with meat stuffing is a delicious filling snack and a true malabar delicacy.This was in my try list since long and at last am happy that I tried this,my family loved this snack a lot.Kids are on vacations and this is the perfect time they enjoy food at the most and feel hungry too soon.This snack was a satisfying meal to them.We enjoyed every bit of it and kids have demanded more of it next time.Do give this a try if you eat meat and enjoy !!!



Adapted : Melange
Ingredients
for pathiri/bread
all purpose flour/maida 1 1/2 cups
water as required (approx 1/4-1/2 cup)

salt

for stuffing
*minced chicken/mutton/beef 250 gm or 1/2 lb
turmeric powder 1/4 tsp
chilly powder 1/2 tsp
garam masala 1/4 tsp(optional)
salt to taste

onion 2 medium sized or 1 large finely chopped
green chillies 3-4
ginger shredded fine 1" piece or ginger- garlic paste 2tsp
garlic 3-4 large ones crushed
mint leaves 1tsp
coriander leaves 1tbsp
curry leaves torn 1 sprig
oil 4tbsp + as required for deep fry
salt

for final coating
egg 1
milk 1/2 cup
sugar 1tsp
cardamom powder 1/4 tsp


Method
  • FOR MAKING DOUGH- Mix the salt and all purpose flour well,add in water and make a dough as for chapathis /pooris.Keep aside covered.
  • FOR STUFFING-
  1. Mince the meat if not already done.Add chilly powder,turmeric powder and salt.Cook in a pan on low medium heat.I used boneless chicken thighs and this leaves out water so don't add any water.Let it cook (takes about 5-6 mins) and then dry the water.Switch off flame.
  2. Heat oil(4tbsp) in a pan and add onion,green chillies and saute until onion turns brown in color.Add in the ginger -garlic paste and saute till raw smell disppears.Add the cooked chicken,coriander leaves,mint leaves,curry leaves.Adjust salt if required.Turn off flame and let it cool.

  • FOR MAKING PATHIRIS-
  1.  Make equal portions of the dough and prepare small balls.(The count of balls should be even as each pathiri requires 2 balls,I got 12 balls,makes 6).
  2. Dip each ball in flour and then roll out in a thin round disc/poori shape.Make two round disc.Fill one disc with about 2tbsp filling leaving out 1/2 " space at the outer border to seal.Cover the other disc or poori over the stuffing and then using your fingers,press the sides to seal.Fold the outer border inwards to get a pattern and to double seal the stuffing. 
  3. Repeat this step till you finish all the made balls.Place the prepared pathiris on a floured plate or oiled plate so that it doesn't stick and break.
  • FOR FRYING PATHIRIS-Heat oil in a kadai upto 1 1/2 " deep.Check whether its hot by dropping a small portion of dough,the dough sizzles and rises up is the correct indication that oil is hot.Slide each of the pathiris gently with the sealed ends upwards and then wait till its lightly browned on sides.Turn and flip the other side using a slotted spoon.Fry both sides evenly.Drain on  a paper towel.Repeat this step for all other pathiris.(I fried one at a time)
  • FOR COATING- Beat the egg,milk,sugar and cardamom powder using a wire whisk.Heat another shallow pan with a tsp of oil in it.Dip each fried pathiris in this mixture and fry both sides in the pan(about a minute).Gives a nice glossy look and softness.
  • Serve warm with tea !!!


Servings ~  6 small pathiris(numbers can vary depending on the size of pathiris)

NOTES 
* I have used boneless chicken thighs.You can use your choice of meat.If you're using other meat like mutton or beef then cook in a pressure cooker for fast cooking.
* Mince the meat and then cook or cook the meat and then shred the meat,either way works good.
* I added 1/4 tsp garam masala too for an added spice.
* You can use fork to seal the edges too.Don't overfill the stuffing or else it may break when frying.
* I had made two of them with wheat flour dough too,they come up good.Only drawback I felt is they tend to become soft soon like pooris whereas maida/all purpose flour ones remains crisp slightly longer.