Irachi Pathiri - Meat stuffed Roti

Irachi Pathiri is a very popular food snack in Malabar region and is a very important Ramadan dish. Me and my sister was a die-hard fan of this dish when we were kids. Achan(dad) used to get this for us from one of the Thalaserry bakery or 'Thattukada'(Street food stall). Having this spicy meat filled rotis with a hot cup of 'Chai'/Tea gives you a different experience which I really cannot put together in words, the spice and the hot is just a wonderful combination. I used to have slight wet eyes sometimes when I have it. The only complaint we had was we used to get very less bites of meat, onion always tried to outsmart the meat. I'm sure bakers were more interested in making money by putting less meat and more onion along with customer satisfaction. Guess what I hope now a days onion being costlier than meat they might be adding more meat and less onion for making this dish ;)

It was in my teen when I realized that these are just deep fried rotis stuffed with meat masala. Don't really remember when we started making this at home but these were made only over the weekends then. After coming to US I hardly made it once or twice, if you observe my menu I will have very less deep fried dishes. So this was made couple of days back when my sister who is in India for a vacation told me that she is having 'Chicken Pathiri' and I couldn't stop myself making it. I did not made it very spicy considering my two little ones, but still it simply tasted great. So friends lets go through the process of making this awesome Chicken masala stuffed Irachi Pathiri. Enjoy!!!!!

Ingredients used :-

For Chicken Masala Filling:

Chicken breast - 2 halves(if u can get minced chicken that's better)
Onion - 2 finely chopped
Garlic minced - 3 pods (a tbsp)
Ginger minced - 1 tbsp
Green Chilly - 2 finely chopped
Turmeric powder- 1/2 tsp
Chilly powder - 1/2 tsp
Pepper powder - 1/2 tsp
Garam masala - 1/2 tsp to 1 tsp
Curry leaves a sprig
Oil for deep frying + 2 tbsp for making masala
salt to taste

For Roti's:

Whole wheat flour - 2 cups
Salt - 2 tsp
Water as needed to knead the dough

Preparation Method:-

• Knead the dough by adding water and salt as of for Chappathi/Puri. Cover and set aside till Chicken masala is done.
• Wash and clean the chicken. Cut it into very small bite size pieces. Marinate with salt, turmeric powder, chilly powder and pepper. Set aside for 15-20 mins.
• Cook the chicken in medium heat until soft without adding any water. Shred the chicken with your fingers if you feel they are bigger bites
• Now heat up a frying pan, add 2 tbsp oil and saute onion, ginger, garlic, green chillies, curry leaves, salt and saute till onion turns translucent.
• Add the chicken and saute well for a while, add garam masala and stir to mix everything evenly.
• Cover and cook for another 5-7 mins in medium heat. Switch off the flame and let it cool.
• Make small lemon size balls out of the dough and roll into small round rotis of puri size.
• Top up with a tbsp of chicken masala, now place another roti on top of the masala and seal the edges by pressing with your fingers or folding a small portion of the edges of the bottom roti towards top and closing it. Repeat the process with rest of the rotis and masala.

                                                     

• Heat a wok or kadai, pour oil for deep frying and wait till the oil is hot enough. Add each pathiri in the oil and fry on both sides. Take out and place oin an absorbent paper and press to remove excess oil if any. Repeat the process with rest of the pathiris.

                                     

• Serve warm with a hot cup of Chai/Tea. Enjoy!!!!!

Note:-
1. Seal the edges properly, otherwise oil will go inside the stuffing and Pathiri will become very oily.
2. You can use mutton(lamb), beef or any meat of your choice to make the filling. I personally like mutton masala and feel thats the best for making Irachi Pathiri.