Erachi Pathiri

🔥 Prep

• In a mixing bowl, combine the 150 g Wheat Flour and 1 tsp Salt; gradually add hot water (approx. 100-120 ml) and knead into a smooth, soft, non-sticky dough. Cover and rest for 15 minutes.
• Finely chop the 1 pc Onion.
• Measure out 1 tsp Ginger Garlic Paste, 0.5 tsp Garam Masala, and keep the 100 g Minced Chicken ready.
• Heat a pan dry, add the minced chicken, chopped onion, ginger garlic paste, garam masala, and a pinch of salt; cook on medium heat for 8-10 minutes until the chicken is fully cooked, moisture evaporates, and the mixture is dry. Set aside to cool.
• Divide the rested dough into 6-8 equal lemon-sized balls. Divide the chicken filling into the same number of portions.

🔥 Cook

• 1. Take one dough ball, flatten it slightly between palms, and place a portion of the chicken filling in the center.
• 2. Gather the edges of the dough to seal the filling completely, then gently flatten the stuffed ball into a 3-4 inch diameter disc (approx. 3-4 mm thick), dusting with dry flour if sticky. Repeat for all balls.
• 3. Heat 250 ml Oil in a deep, heavy-bottomed kadai or pan over medium heat until it reaches 170-180°C (340-350°F) (a small piece of dough should rise immediately without browning instantly).
• 4. Carefully slide 1-2 pathiris into the hot oil (do not overcrowd).
• 5. Fry for 2-3 minutes on the first side until the bottom is golden brown and puffed.
• 6. Flip gently using a slotted spoon and fry the other side for 2-3 minutes until evenly golden brown and crisp.
• 7. Remove with a slotted spoon and drain on a wire rack or paper towels.
• 8. Repeat steps 4-7 for the remaining pathiris, maintaining medium heat throughout to ensure the dough cooks through without burning.

🔥 Serve

• Serve the Erachi Pathiri immediately while hot and crisp.
• Accompany with coconut chutney, tomato thokku, or a simple onion raita.
• Pair with a cup of hot Sulaimani chai or black coffee for a traditional Malabar breakfast/evening snack experience.