Erachi pathiri (bread loaded down with Chicken masala) is a conventional Muslim dish, which is exceptionally tasty, rich meat-filled cake. Erachi pathiri is extremely well known in Malabar and all through Kerala during the time of Ramadan. You can use Mutton, Beef or Chicken for the zesty meat filling.
Minced meat – ½ cup
Turmeric powder – ½ tsp
Oil – 2 tbsp
Onions, finely cleaved – 4
Green chilies, cleaved finely – 10
Ginger, squashed – one piece
Garlic, squashed – 8 cloves
Coriander leaves, cleaved – 1 tbsp
Curry leaves – 2 sprigs
Mint leaves, cleaved – 1 tsp
Maida – 1 cup
Water – varying to make the maida batter
Eggs – 5
Cardamom powder – a squeeze
Oil – to sear
Sugar – varying
Salt – to taste
In a vessel add the minced meat, add salt and turmeric powder and spot it on the fire until it is very much cooked and all the water has evaporated.
Pour oil in a skillet and warmth it.
Add onions, ginger, green chilies, coriander leaves, garlic, curry leaves and mint leaves to the skillet and saute it.
At the point when the onions turn caramel, add the cooked meat and saute well and keep it aside.
Mix the refined wheat flour (maida), salt and water and partition it into little balls. Prepare each ball into little globes, generally the size of a poori.
Take a portion of the meat blend and spread it on a pathiri and spot another pathiri on the top, to cover it.
Press and seal all the edges well.
Beat the eggs, sugar and cardamom powder together in a bowl well and keep aside.
Use a spoon to spread the mixed egg altogether over each pathiri (cover it well with the egg blend).
Add some oil into a subsequent dish and warmth it.
Presently take each pathiri and fry it on the container.
Turn it over varying, until the two sides are very much cooked.
Present with tomato ketchup.