Saturday, October 26, 2013

Irachi Pathiri aka Chicken Masala Stuffed Pooris

A specialty from the North of Kerala, Thalassery - a treasure trove of taste! I am fortunate to have a friend from Kannur who introduced me to these delicious dishes early on. Recently, she lent me a recipe book full of thalassery specialities. So, yeah, you are going to see more thalassery dishes in this space in the coming days!


For Chicken Masala (this is common for many Thalassery snacks - you can use this masala in chicken rolls, aavi pathiri, irachi puttu etc)

Boneless chicken - 2 breast pieces
Big onion - 1 big, finely chopped
Green chilly, finely chopped
Ginger - 1 inch piece, finely chopped or grated
Garlic - 3 big cloves, chopped fine
Curry leaves - 1 sprig
Coriander leaves - handful, chopped fine
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Salt - as per taste
Oil - 2 tbsp


Cut the chicken breast pieces into small chunks and boil it with little turmeric, chilly powder and enough salt. Add little water. Cook till the chicken is done. Once cooled, shred the chicken in food processor (just one pulse) or with hand. Keep it aside.

Add oil to a kadai. Once hot, add the finely chopped onions, green chillies, ginger, garlic and curry leaves. Saute till they are translucent. Now add turmeric powder, chilly powder. Saute till the raw smell is gone. Add the shredded chicken. Mix well to coat the masala on the chicken. The mixture should be slightly wet. Switch off the stove and add finely chopped coriander leaves. Keep the mixture aside.

For the Poori

Maida - 2 cups
Salt -  as per taste
Oil - 1 tbsp
Water - as required

Make a smooth dough with the ingredients above. Now take lime sized balls from this dough and flatten to very thin discs using a rolling pin. It needn't be in perfect shape, just ensure that its thin. Keep this aside. Take another ball and flatten the same way. Now keep a tbsp full of chicken masala on the second poori, and cover this with the first poori. Flatten the top lightly with your palm. Now using a cookie cutter or lid of a container, cut the poori so that you get both of them in same size and shape with chicken mix in between. Lock the ends of the pooris as shown above. Keep aside.

Now repeat this with rest of the dough.

Once all of them are made, add enough oil to a kadai and when hot fry each of them.

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