Sunday, 7 April 2013

Erachi Pathiri/ Meat stuffed rotis....A healthier version

Am an admirer and a big fan of Malabar food. I like the range of cuisine and its richness. My Grandmom (Maternal) is from Malabar so am well exposed to its menu right from ma childhood. Only thing that stops me from cooking it frequently is that, I cant put a full stop in having it :-p

As I told you earlier, I always like to cook something special on Sundays. I had already  planned to make erachi pathiri today, A healthier version. Authentic erachi pathiri is made from all purpose flour and is deep fried. I improvised it into a healthier version. I replaced it with wheat flour, as Arun does not prefer anything that is made of All purpose flour.Moreover, rather than deep frying it, I cooked it on a skillet. Thus, turning it into a healthier version of erachi pathiri without compromising on its taste. I coupled it up with garlic yogurt dip and sulaimani tea (Spiced black tea, again a specialty of north Kerala). It was a bliss....

Ingredients :
For pathiri:
Wheat flour: 1 cup
All purpose flour : 1/4 cup
Water : 3/4 cup
Oil : 1 tsp
Salt : A pinch

For filling:
Bowl 1
Beef : 300 g
Turmeric powder : 1/2 tsp
Chilli powder : 1 tsp
Coriander powder : 1/4 tsp
Garam Masala : 1/4 tsp
Salt : As required
Bowl 2
Fennel : 3/4 tsp
Cinnamon : 1'' stick
Cloves : 5 no.
Coriander powder : 1/2 tsp
Chilli powder : 3/4 tsp
Pepper powder : 1/2 tsp

Onion : 1 Big
Ginger : 1'' piece
Garlic : 12 cloves
Green chilli : 2 no.
Coriander leaves : 1tbsp
Egg : 1
Oil : To saute
Butter : To grease
For pathiri:
Boil water with salt and oil.
Turn off the flame and add wheat flour and all purpose flour into it.
Mix it well with a spoon till water is absorbed by the floor.
Leave it aside. When it is manageably warm, knead the dough well and keep it covered for some time.
Roll it out into circles with a rolling pin. To get equal shaped circle, u can keep a lid on the circle and press down.
For filling.
Mix all the ingredients of bowl 1. Cook it in pressure cooker without adding any water. After cooking, if at all some water is left in the cooker, turn the flame high and cook it for some time, with the lid open and until the entire water evaporates.
Keep it aside, so that it cools to room temperature.
Mince the beef in a blender.
Add oil to the pan and saute onion till it turns to light golden colour.
Pulse ginger, garlic and green chilli in a processor and add it to the onion.
Saute it well until you get a nice aroma.
Powder the ingredients of bowl 2 and add it to the onion.
Stir well till it blends with the other ingredients.
Add minced beef to the masala and mix well. Also add chopped coriander leaves. Mix well and turn off the flame.
Place 2.5 tbsp of filling to the centre of pathiri.
Place another one pathiri above it.
Press the edges together with your finger.
Fold the edges towards the filling, part by part, with one fold overlapping the other to get a beautiful swirl.
Grease a skillet with butter. Place one pathiri on it cook it on low flame till you get light golden brown patches on lower side. Turn upside down and cook the opposite side. Continue the same procedure for all the pathiri.
Whisk an egg and pour it on a plate.
Dip one side of the cooked pathiri in the whisked egg and again place it on the greased skillet till the colour of egg changes to golden brown and you get a nice aroma.
Invert the side, with a spatula, dip the opposite side in the whisked egg  and again place it on the skillet, so that both sides are cooked similarly.
Transfer it into a plate. Do the same procedure for rest of the pathiri.

Serve hot with garlic yogurt dip and sulaimani
Enjoy a Malabar dinner/ lunch

Ritu J. Rose


  1. Seems to be some yummy dish :)

  2. Ritu erachi pathiri looks superb.Glad to follow u

    1. Thank you so muich... Please try this. I like your blog with mouth watering recipes and amazing clicks. :-)


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