Irachi Pathiri
Ingredients:
For the Meat Filling:
1 tbsp Coconut Oil
2 medium Onions, finely chopped
Salt to taste
1 tbsp Ginger, finely chopped
1 tbsp Garlic, finely chopped
1 medium Tomato, finely chopped
A few sprigs of Curry Leaves
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Chili Powder
1/4 tsp Cumin Powder
1/2 tsp Garam Masala
250-300g Cooked Chicken, shredded
Water
For the Dough:
2 cups Rice Flour
1/2 tsp Cumin Seeds
2-3 tbsp Grated Coconut
2-3 Shallots, finely chopped
Water for kneading
Salt to taste
For Cooking the Pathiri:
Ghee (clarified butter) for cooking
Preparation
Part 1: Preparing the Meat Filling
If not already done, boil the chicken with a pinch of salt and turmeric powder until cooked through. Let it cool, then shred it into small pieces. Set aside.Heat 1 tablespoon of coconut oil in a pan or kadai over medium heat. Add the finely chopped onions.Add Salt & Wilt Onions: Add a pinch of salt to the onions. This helps them release moisture and soften faster. Sauté until the onions become translucent and soft (about 5-7 minutes).Add the finely chopped ginger and garlic to the pan. Sauté for 1-2 minutes until their raw smell disappears.Tomatoes & Curry Leaves: Add the finely chopped tomatoes and curry leaves. Cook until the tomatoes soften and break down (about 3-5 minutes).Reduce the heat to low. Add the coriander powder, turmeric powder, chili powder, cumin powder, and garam masala. Stir well and cook the spices for 1-2 minutes until fragrant, ensuring they don’t burn. If the mixture seems too dry, you can add a tablespoon of water.Add the shredded cooked chicken to the spiced onion-tomato mixture. Mix everything thoroughly, ensuring the chicken is well coated with the spices.Taste the filling and adjust salt if needed.Cook for another 2-3 minutes, stirring occasionally, until the flavors are well combined. Turn off the heat and let the filling cool down slightly.
Part 2: Preparing the Dough
In a separate pot, boil water with a pinch of salt. Keep it hot as it will be used for kneading.In a large mixing bowl, combine the rice flour, cumin seeds, grated coconut, and finely chopped shallots (or onion). Mix them well by hand.Add the prepared and slightly cooled meat filling to the rice flour mixture in the bowl. Mix everything thoroughly with your hands, ensuring the meat filling is evenly distributed throughout the dry ingredients.Gradually add the hot salted water to the mixture, a little at a time. Using a spoon initially, then your hands (be careful, as the water is hot), knead the mixture until it forms a soft, pliable dough. The consistency should be similar to the dough used for regular pathiri or chapati, not too sticky and not too dry. Knead for a few minutes until smooth.
Part 3: Cooking the Pathiri
Heat a flat pan or tawa over medium heat.Take a small portion of the dough (about the size of a golf ball or slightly larger). You can place it on a banana leaf (lightly greased) or a clean plastic sheet. Using your fingers, gently flatten the dough into a round, thin pancake (pathiri). Aim for about 4-6 inches in diameter.Sprinkle a few drops of water on the hot pan (this helps to create steam and cooks the pathiri evenly). Carefully place the flattened pathiri onto the hot pan.Once bubbles start to appear on the surface and the edges look cooked (about 1-2 minutes), apply a thin layer of ghee to the cooked side.Flip the pathiri over. Apply ghee to the other side.Continue cooking, flipping occasionally, until both sides are golden brown and cooked through. The pathiri should be soft and lightly browned. (Note: The video mentions some deep-fry it, but this recipe focuses on pan-frying with ghee for a healthier option).Remove the cooked pathiri from the pan and repeat the process with the remaining dough until all the pathiris are cooked.
for details watch video
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