One of Kozhikode’s much sought-after Eid specials is the hot and sweet meat pathiri or irachi pathiri. Here’s to a dish of the droll-worthy stuff!
Cook 250 gm of boneless chicken along with chilly, turmeric powder and salt. Shred the chicken finely. Mix well and set aside.
Now for the dough ingredients
1 cup maida
¼ cup aatta (wheat powder)
1 table spoon rawa or semolina
½ teaspoon salt
½ + 1 tablespoon water
1 tablespoon ghee
Mix all the ingredients, cover and set aside for half an hour
For masala
4 big onions chopped lengthwise
1 tablespoon garlic crushed
½ tablespoon ginger crushed
6 green chillies cut in rings
Curry and coriander leaves
½ teaspoon turmeric powder
½ teaspoon fennel (perumjeerakam) powdered
Preparation
Sauté all the ingredients for the masala and into it add the mashed chicken mix. Sauté well
Cover and cook once again for 10 minutes over a low flame till the meat turns soft
Once the mix is well cooked, turn off the flame and transfer the contents into another dish
Cut the mixed dough into eight equal portions
Roll out each into the size of small puris
Place two tablespoons of the chicken masala mix in the middle of a puri
Cover this with another puri and shape them into round rings
Seal the sides and fold in the edges
Deep fry the pathiris over a moderate flame. Set aside to drain out excess oil
Whisk an egg along with ¼ teaspoon of powdered cardamom and a tablespoon of sugar
Dip the pathiris in this mixture
Drizzle a pan with oil and lightly fry pathiris on both sides.
