Erachi Pathiri (Fried Rotis Stuffed With Chicken Masala)

Step by step pictures…

Heat oil and add finely chopped onions. When it turns soft, add ginger, garlic, green chilli and salt. Cook for a few mins, till the raw smell goes. Add curry leaves, chopped coriander leaves and cooked chicken. Stir well. Cook on a low flame for a few more mins…

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Combine plain flour, atta, salt and lukewarm water to make a soft dough. Roll out gooseberry size of dough…

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Spread the filling on a rolled out pathiri, leaving half an inch from both the sides. Place another rolled out pathiri on top of it and seal the edges…

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Turn the stuffed pathiri upside down. Lift the bottom pathiri and start folding the edges inside. Repeat this for all the pathiris…

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Heat oil for deep frying. Fry the pathiris one by one, till it becomes golden brown…

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Dip the fried pathiris in beaten eggs and shallow fry it in a pan. Turn the pathiris in between, so that the egg gets cooked on both sides…

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Erachi Pathiri
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Erachi Pathiri

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Servings: 4 -5
Author: Maria Jose

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 chapathi 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 dont 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 others know by...mentioning @mariasmenu or tagging #mariasmenu
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  • Hi Ak,

    You are welcome dear :)

    If you can manage rolling out that many puris/chapathis then it’s a good one. But may be you can reduce the size of it. It’s too heavy, so may be a smaller size will do as an appetiser.

    From your mail, I assume you are looking for an Indian/Kerala style appetiser… I’ll suggest a few other such recipes..

    Chicken/Beef/Tuna cutlets
    Prawns Fry
    Egg Chutney Kebab
    Malai Chicken kabab
    Chicken spring roll

    Have a great time with your friends!

    Wish you a Merry Christmas and a Blessed New year!

    Cheers
    Maria

  • heyy,,, tried tis one,it was excellent.. jz lvd it, whn i was making this my sis in law askd me “bhabhi r u making kozhiyada’s baap” hehehe i said i dnt kno lets c hw its gonna turn out ,coz while i was making tis it was like a jumbo size of kozhiyada thou the shape is different ,, but whn v tatsted it we wr really happy wt the results it was cmpltly different frm kozhiyada,,, thnkzz dear thnkzz for sharing this :)

    • Hi Juvaria,

      How are you dear?

      I’m really glad you liked it, thanks a lot for making it and also for the comment :)

      Though I’ve heard about kozhi ada, I havent tasted it yet, hopefully some day…

      Cheers
      Maria

  • Hi Maria,
    Firstly I would tell you that the reciepes are too good and easy to understand n make. Btw I was wondering whether the pathiris should be dipped in egg n fried again or it stays good with the first fry. I am just concerned about the fat n calories

    Thanks
    Anu

  • Hi Maria, I tried this recipe , it was so good my hubby liked it so much … thanks for the recipe .i tried ur ultra moist choc cake tooo.. keep sharing

  • Hi Maria,
    I was waiting for someone to give some Ramzan snacks and foodies..and there u come up wth this…and I tried….I was flooded wth compliments….(only Husband) which is equal to ten people:-)
    Hope u wud come wth more snacks and evening dishes….Like their gruels,pathris’ etc. Malabar cuisine is something that I am trying to put my head in!! Happy Ramdan!!

    • Hi Sajna,

      It’s a pleasure to know that you were flooded with compliments after trying this recipe :) Thanks a ton dear!

      I’ve posted some Malabar dishes like Malabar Pathiri, Unnakkai, egg chutney kabab and some chicken curry. Please have a look at it..

      Cheers
      Maria

  • hi maria, this surely looks like a real treat, i wud definitely try this out.Btw, wanted to tell you, dat u r doing a fantastic job, i’ve tried other recipes from your blog & all of them have turned out to be yummy recipe. Keep up the gud work & happy cooking.

    • Hi Salini,

      Thanks a lot dear for your kind and encouraging words, appreciate it very much :)

      Please do try this when time permits, as you said, it’s a real treat!

      Happy cooking to you too…

      Cheers
      Maria

  • hi maria,
        i have bookmarked this one, i would like to know whether the pathiri shld be dipped in beaten egg   immediately ,or the pathiri shld be cooled and then dipped.

    cheers
    meena

  • Hi Anita,

    Thank you :) Yes, you can skip the last step, it’s very much edible after the first frying itself. Honestly, I dont know why the second step is done, may be to make it more difficult to resist having it ;) Hope you get to try it soon. Btw, may be you can try making 1 or 2 pathiris dipped in egg, just to get the feel of it.

    Cheers
    Maria

    • Hi Maria I have one more small doubt. Its a silly one, hope noone else sees this apart frm u .
      This erachi pathiri na, after stuffing the chicken and covering it, can it be placed on tawa and brown it like we do for chapathis, instead of frying? ( I am sorry , but we are trying to reduce fried dishes, but this recipe is so irresistible that I am looking for ways to make it without frying, thats why).
      Thanks a lot,
      Anita.

      • Hi Anita,

        It’s ok dear :) I’m also not a big fan of deep frying.. that being said, I’m not sure how it is if you dont fry this one. I havent tried it that way. May be you can try one like that n see… But I guess the taste will be compromised :(

        Cheers
        Maria

  • Hi Maria,

    This looks yum… it has gone into my should-make list. Will let you know how it turns out.
    I’ve never made any malabari stuff, so this would be a first!

    Ida.

  • Hi Maria,

    I love Erachi pathiri, like all malabar snacks ! I had this a few months back during my pregnancy, but as u mentioned, u really need to earn this ! I will attempt this after i lose a couple of pounds. The pics look really appetizing.. i can almost get the aroma ! This snack reminds me of Ayesha aunty our neighbour, she used to supply a lot of snacks during Ramzan lent..

    • Hi Jerin,

      Thanks dear! Since you have already tasted this, I’m sure you know how great it is, alle :) Yeah, it’s way too rich, that’s the only prob :( I do hope you get to try this soon…

      Cheers
      Maria

    • Hi NJP,

      Thanks… I’m not sure whether it can be steamed. I’ve seen another variety of pathiri, which can be steamed, but it’s made with rice flour. This one I havent tried steaming so…

      Cheers
      Maria

  • Hi Maria

    This sounds sooo fabulous .. am gonna try this in a couple of days or so … my mouth is already watering .. please give us some more of these ramadan recipes …  Thanks in advance

    Bindu Joseph 

    • Hi Bindu,

      Thank you! I’ve posted some other recipes in the past. Please check out egg chutney kabab, unnakkai and malabar pathiri. Hope you find them interesting!

      Cheers
      Maria

  • HI Maria, 
    Seems awesome. Will try it this weekend. I was wondering what you would suggest as an accompaniment? Some sauce or better yet gravy to go with it. (Not that it will need any) ;)

    • Hi Roopa,

      Thanks dear! hhmm I dont think you need any accompaniment for this, it’s good on its own. If you want may be you can try some light gravies, since it’s already kinda rich ;)

      Cheers
      Maria

  • This looks amazing Maria… cant wait to try it… showed the pictures to my father and his mouth was watering too…  thanks for the recipe :)) :))

  • It looks really yummy!!!! and yes quite heavy too…especially after the egg-dipped shallow frying….but I am determined to make this…..thanks Maria :-).Hey I am writing to U for the first time and am from Mumabi :) but U know.. I have been closely keeping a tab on ur blog since many months..sometimes it happens with me that I may not want to try a particular recipe from ur blog.However, I still make sure that I do read those introdctory paras/”stories” that U write behind those recipes…just love reading them:-) BTW…cant thanku enough for U have helped an amateur cook like me venture into this beautiful territory with confidence.Although am still a fresher! but these days I dont mind taking big risks!! (especially with fish recipes)…so fond I am with ur blog that I have made u famous at my parents & in-laws place…looking forward to see U dishng out good recipes more often….bi :-)

  • It looks really yummy!!!! and yes quite heavy too…especially after the egg-dipped shallow frying….but I am determined to make this…..thanks Maria :-).Hey I am writing to U for the first time and am from Mumabi :) but U know.. I have been closely keeping a tab on ur blog since many months..sometimes it happens with me that I may not want to try a particular recipe from ur blog.However, I still make sure that I do read those introdctory paras/”stories” that U write behind those recipes…just love reading them:-) BTW…cant thanku enough for U have helped an amateur cook like me venture into this beautiful territory with confidence.Although am still a fresher! but these days I dont mind taking big risks!! (especially with fish recipes)…so fond I am with ur blog that I have made u famous at my parents & in-laws place…looking forward to see U dishng out good recipes more often….bi :-)

    • Hi Vidhya,

      Thanks a ton for your lovely comment dear! I’m so thrilled to know that you like my “stories” :) Nice to know that you find this space helpful and thanks again for introducing this space to your family as well :)

      Happy cooking!

      Cheers
      Maria

      • HI Maria,

        Happy to hear from U too :) I just noticed that my above message got reuploaded quite a few times in ur coloumn..pls ignore them…actually yesterday when I saw this dish I just couldn’t resist but write & also introduce myself to U but somehow it was just not getting uploaded.Only the “comment” box was taking time to open as I was easily able to access ur recipe sections comfortably.

        Not boring u any further…hey its going to be lunch time there right…am sure u must be either making something from ur ‘Menu’ here or trying out a great new dish..do share!!

        Have a great lunch & ya happy cooking indeed :-) !!!!

        • Hi Vidhya,

          I’ll check why the comment section is taking time to upload.. Thanks for all your kind words dear..

          Happy weekend to you too, have fun!

          Take care,
          Maria

  • u left me drooling Maria ;-D ….its a “must-try” item in my to-do list nw….will make & let u knw if it came out as good as urs….tc

  • That looks too yummy!!!!!!!…..and yes quite heavy too ….especially after the egg-dipped shallow frying :)….but am totally determined to make them…thanks Maria…I am writing to U for the first time but have been closely watching ur blog since many months..I am from Mumbai…sometimes it happens that I am not too sure of making a particular recipe from ur blog but I still make sure to read d introductory para/or “d story” behind tat recipe u write ;-)..just love reading them :-)

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