This is differ from normal Irachi pathiri prepare in Calicut region of Malabar area. This preparation is common in Thalassery and Vatakara. And we call it as Irachi pathiri but I received one Facebook comment as "Thalassery samosa" when I post it. So I couldn't decide its exact name. I am calling it as Malabar samosa. It is a spicy tasty snack that you definitely will love.

 

 

Ingredients

All purpose flour                                                          : 1 ½ cup

filling

Minced Chicken                                                            : 200g

Turmeric powder                                                         : ½ tsp

Pepper powder                                                            :  1 tsp

Garam masala                                                              : ½ tsp

Oil                                                                                : 2 tsp

Chopped onion                                                              : 2 or 3 (depends on size)  

Chopped green chilli                                                    : 2 tsp

Chopped garlic                                                             :  1 tsp

Chopped ginger                                                            : 1  tsp

Curry leaves and coriander leaves                             : 1 tbsp

Salt

 Oil for fry

 

Preparation

1.  Mix all purpose flour, salt and enough water to make soft dough, knead the dough until it smooth. Keep aside

       for filling

1. Cooke minced chicken with turmeric powder, pepper powder, garam masala, salt and enough water

2. Fry onion in a separate pan with 2 tsp of oil then add green chilli, ginger, and garlic. Saute well and add cooked chicken

3. Finally add salt and saute.

4. Turn off fire and add curry leaves and coriander leaves

       

    for irachi pathiri

1. Divide kneaded dough into small equal part and each piece roll into a ball

2. With the help of rolling pin make very thin chapattis 

3. Cut chapattis into two equal half and place 1 or two tsp of chicken masala on one end

4. Fold over and seal with your hand or press around with fork. Repeat this with all balls

5. Drop in hot oil and fry until it turns both side golden brown

6. Drain on kitchen tissue paper and serve hot (hot irachi pathil will be crispy)