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Erachi Pathiri: Kerala Chicken Paratha
Kerala parathas are a speciality of the Malabar coast in India. Chicken paratha cooked in Malabar style is a delicacy that very few non-vegetarians can resist. This special Kerala chicken paratha is called Erachi Pathiri in the native tongue. It is usually sold as street food and has traditionally been a part of the Kerala cuisine.
The
Kerala
paratha
is
made
using
a
unique
technique
that
will
be
discussed
shortly.
Other
than
that,
the
masala
for
the
chicken
is
not
very
difficult
to
make.
You
can
rustle
up
the
filling
in
just
about
20
minutes.
But
rolling
out
the
parathas
and
stuffing
it
takes
time
and
skill.
That
is
why
Erachi
Pathiri
is
a
perfect
dish
for
festive
occasions
when
you
can
spare
the
time
do
it
justice.
Serves: 10 parathas
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Ingredients For Filling
- Chicken (boneless)- 200 grams
- Red chilli powder- 1tsp
- Turmeric powder- 1/2tsp
- Onion- 1 (chopped)
- Ginger garlic paste- 1tbsp
- Green chillies- 2 (chopped)
- Coriander leaves- 1/2 cup (chopped)
- Curry leaves- 5
- Salt- as per taste
Ingredients For Paratha
- All Purpose Flour (maida)- 1.5 cups
- Wheat flour (atta)- 1/2 cup
- Salt- 1 pinch
- Water- 1 cup
- Eggs- 2 (beaten)
- Oil- 2tbsp (1tsp at a time)
Procedure
1. Knead a dough with all the ingredients of the paratha except the oil and eggs. Cover it with a wet cloth and leave it for half an hour.
2. Boil the chicken with salt in a pressure cooker. If it is boneless chicken then it will be done in a whistle (roughly 5 minutes).
3. Drain the water and shred the chicken with your fingers. Add red chilli powder and turmeric. Mix well and marinate.
4. Meanwhile heat oil in a pan. When it crinkles add the onions and saute for 3-4 minutes on low flame.
5. Add green chillies and curry leaves followed by the ginger garlic paste. Cook for another 2-3 minutes.
6. Garnish with coriander leaves and bring it down from flame and allow it to cool.
7. Make small balls out the dough. Roll out the balls into round flat breads.
8. Spread the chicken filling on one of these pathiris (flat breads). Leave about 1/2 inch space around the edges.
9. Top it up with another pathiri. Seal the edges in pleats with your fingers.
10. Beat the eggs in a bowl and layer the paratha with some beaten eggs mixture.
11. Heat 1tsp oil at once on flat pan and fry the parathas one at a time.
You can enjoy Kerala chicken parathas with curd and salad. Erachi Pathiri is a complete meal in itself and requires no curries to go with it.
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