Wednesday, 21 August 2013

Irachi pathil/ Irachi pathiri/ Malabar samosa (Chicken filled fried rotti)


This is different from normal Irachi pathiri that prepare in Calicut region of Malabar area (northern part of Kerala, India). Its shape and method of preparation is different from the normal one. This is common in Thalassery and Vatakara area. And we call it as Irachi pathiri but I received one Facebook comment as "Thalassery samosa" when I posted it. So I couldn't decide its exact name. I am calling it as Malabar samosa. It is a spicy tasty snack that you definitely will love.

Ingredients
All purpose flour                  : 1 ½ cup
Filling
Minced Chicken                   : 200g
Turmeric powder                 : ½ tsp
Pepper powder                     : 1 tsp
Garam masala                      : ½ tsp
Oil                                           : 2 tsp
Onion                                   : 2 or 3 (depends on size)  
Chopped green chilli           : 2 tsp
Chopped garlic                     : 1 tsp
Chopped ginger                    : 1  tsp
Curry leaves and coriander leaves   : 1 tbsp
Salt
 Oil for fry

Preparation
1.     Mix all purpose flour, salt and enough water to make soft dough, knead the dough until it smooth. Keep aside
       For filling
2.   Cooke minced chicken with turmeric powder, pepper powder, garam masala, salt and enough water
4.   Fry chopped onion in a separate pan with 2 tsp of oil then add green chilli, ginger, and garlic. Saute well and add cooked chicken
5.   Finally add salt and saute nicely.
6.   Turn off fire and add curry leaves and coriander leaves
       
    For Irachi pathiri
7.   Divide kneaded dough into small equal part and each piece roll into a ball
8.   With the help of rolling pin make very thin chapattis 
9.   Cut chapattis into two equal half and place 1 or two tsp of chicken masala on one end
10.Fold over and seal with your hand or press around with fork. Repeat this with all balls
11. Drop in hot oil and fry until it turns both side golden brown
12.Drain on kitchen tissue paper and serve hot (hot Irachi pathil will be crispy)











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