Irachi Pathiri / Erachi Pathiri

Irachi Pathiri / Erachi Pathiri is a north Kerala special snack served especially during the feast. It can be prepared with any kind of meat.

Ingredients

• Wheat Flour - 1.5 cups
• Boneless Chicken -  250 gms:
• Onion - 2 (finely chopped)
• Ginger - 1 tbsp (finely chopped)
• Garlic  - 1 tbsp (finely chopped)
• Tomato - 1 (finely chopped)
• Curry Leaves - as required
• Garam Masala - 1 tsp
• Red Chilli Powder - 1 tsp
• Pepper Powder - 1/2 tsp
• Turmeric Powder - 1/2 tsp
• Oil - 3 tbsp
• Salt - as required
• Egg - 5 nos:

Preparation Method

1. Prepare a loose batter out of wheat flour by adding sufficient salt and water.
2. Heat tawa and make thin crepes (dosa) with the wheat flour batter and keep aside (with this quantity I prepared 7 crepes).
3. Cook the chicken by adding salt and turmeric powder and shred the chicken pieces; keep aside.
4. Heat oil in a pan; add onion, ginger, garlic, salt and saute till onion become golden in color.
5. Add tomato, curry leaves and saute for 2-3 mins: in low flame.
6. Add turmeric powder, garam masala, red chili powder, pepper powder and saute for 1 min: on low flame.
7. Add shredded chicken, adjust salt and mix well.
8. Saute till the mix become dry; remove from flame and keep aside.
9. Beat eggs with a pinch of salt.
10. Grease a thick wide bottom non-stick pan with a thick layer of ghee or butter.
11. Dip one crepe in egg and keep in the pan; spread 3-4 tbsp chicken filling over the crepe; keep another crepe dipped in egg over the filling, spread the filling; repeat the process till the filling is over. Make sure that the top and bottom of the pan have crepes.
12. Pour the remaining egg mixture to the sides of the pan.
13. Keep the lid closed and cook for 10-15 mins: on low flame.
14. After 15 mins: flip carefully and cook the other side on low flame for another 10 mins:
15. Transfer the Irachi Pathiri / Erachi Pathiri to a serving plate and cool down for 5 mins:
16. Cut the Irachi Pathiri / Erachi Pathiri into wedges and enjoy.