Erachi Pathiri: Kerala Chicken Paratha

Add as a preferred source on Google

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.

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.