Erachi Pathiri

{Ramadan Special} – Erachi Pathiri by Zerin of ‘Tummy Chronicles’

This is for the time, Zerin is going to participate in our Ramadan Event – Joy From Fasting To Feasting. Zerin blogs at Tummy Chronicles, and she says, she is an avid pinterester and most of her boards are food related. Despite being new to food blogging, Zerin has made her mark by showcasing droolsome traditional recipes on her blog. Zerin hails from Kerala and today she is going to share with us her favourite Ramadan recipe Erachi Pathiri which she has learnt from her aunt. Thank you Zerin for being part of this event and introducing us with this delicious recipe.

As for every Muslim, Ramadan is a very special time for me. It brings a lot of childhood memories. From the table full of our favourite food to the maddening cooking rush in the kitchen. One thing that I fondly remember is the sad farewell my sister used to bid to the cutlets and samosas on the last day of Ramadan. She would actually talk to them. Tell them, “See you next year guys…”

My all-time favourite memory is of our neighbour from Thalasseri, Zeenath aunty. I was fascinated by her cooking.  I must have been under 10 years of age. During Ramadan, my favourite pastime was to go into her kitchen, sit on her countertop and watch her cook. She used to make these amazing looking and great tasting delicacies that I have never heard or tasted!!!The way she pleated her thurkey pathal and the exact round shapes that she gave to her kaypathal was the favourite thing for me to watch.

The recipe I am sharing today is one of my favourite things that she used to make. Erachi pathiri – it is basically chapati dough filled with delicious meat filling and deep fried. This is not an authentic Calicut or thalassery recipe, since I am not form that part of Kerala. It is my version.

Erachi Pathiri

INGREDIENTS:

For the dough

• ½ cup Atta /Wheat flour
• ½ cup Maida /All Purpose flour
• 1 tbsp. Oil
• ¼ tsp. Salt
• ½ cup Lukewarm water

For the Meat filling

• 100 gm. Lamb meat/Chicken
• 1 Onion, thinly sliced
• 2 Green Chillies
• ½ tsp. Ginger garlic paste
• Curry leaves – a few leaves thinly sliced
• ½ tsp. Turmeric powder (divided)
• ½ tsp. Garam masala
• 1 tbsp. Oil
• ½ tsp. Salt

PREPARATION:

For the dough

• Take both the flours in a deep bowl. Rub in the salt and oil. Adding the water little by little form a smooth dough. Keep kneading the dough till you get a smooth consistency. If your dough seems wet add a little bit more flour.
• Coat the ball of dough with a thin layer of oil and cover it with cling film. Let it rest for around 10 min.

 Meat filling

• Pressure cook the meat with a ¼ tsp of turmeric and salt. The meat should be tender. For a good quality meat, pressure cook for 2 whistles on high heat and 2 whistles on low flame. If any water remains, drain the water. You can save this water, it can be used as a basic stock.
• In a pan, heat oil (I prefer coconut oil) and sauté the onion till it is translucent.
• Grind the chillies. Add the ginger garlic paste with the onions and cook till the raw smell has gone.
• Sauté the ground chillies. Mince the meat in a processor by pulsing it.
• Add a ¼ tsp of turmeric to the sauté pan and stir around for a couple of seconds.
• Add the meat and the garam masala, sauté for about 5 min. Once the mixture is dry, add the curry leaves and switch off the flame.
• Let the filling cool.

Making the pathiris

• Divide the dough into equal balls, you should get around 10 balls
• Roll out into even circles. The circle should roughly be the size of the rim of a normal drinking glass.
• Put in the filling at the centre of one circle and cover with another one
• Pinch the edges, so that it is sealed. The edges can now be made pretty by pleating the edges or you can use a pastry wheel (like this one https://www.amazon.com/Pastry-Wheel-1-5-Inch-Diameter-SCI/dp/B001BPZS4Q)  tool to give a nice wavy edge. Even a fork can be used to make design on the outer edge. If you feel, why the bother then just leave it plain!
• Heat oil in a deep-frying pan
• When the oil is hot (a tiny piece of dough put into the oil should float up to the surface in a matter of seconds) put in the pathiris and fry till golden.
• This pathiris are then dipped in sugared egg mixture and shallow fried. I don’t go there!! But for authentic taste of these pathiris, this can be done!

You can find Zerin @ Facebook|Instagram

Find more Ramadan Special recipes of this year @ Joy From Fasting To Feasting – X.