Kerala

Irachi pathiri

Name: Irachi pathiri
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Malabar
Ingredients: 400 g beef mince or mutton or chicken minced beef (beef mince, beef or buff keema); 2 tbsp for the filling plus oil for deep frying cooking oil (vegetable oil); 2 large finely chopped onion; 3 finely chopped green chilli; 1 1/2 tbsp ginger garlic paste; 1 sprig curry leaves; 1/4 tsp turmeric (ground turmeric); 1 tsp red chilli powder (indian red chili powder); 1 1/2 tsp coriander powder (ground coriander); 1 tsp garam masala; 1/2 tsp crushed black pepper; 1 1/2 tsp salt; a handful chopped coriander leaves (cilantro); 1 cup for the dough water; 1 cup rice flour; 3/4 cup maida (all-purpose flour, plain flour)

Spiced meat sealed between two thin rounds and fried golden. Malabar's iftar table in one crisp bite.

75 minTime

16 gProtein each

mediumSpice

The meat pathiri3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

467kcal

16 gprotein

3 gfibre

75minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Minced beef (beef mince, beef or buff keema)400 g beef mince, or mutton or chicken

Cooking oil (vegetable oil)2 tbsp for the filling, plus oil for deep frying

Onion2 large, finely chopped

Green chilli3, finely chopped

Ginger garlic paste1½ tbsp

Curry leaves1 sprig

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)1 tsp

Coriander powder (ground coriander)1½ tsp

Garam masala1 tsp

Black pepper½ tsp, crushed

Salt1½ tsp

Coriander leaves (cilantro)a handful, chopped

Water1 cup, for the dough

Rice flour1 cup

Maida (all-purpose flour, plain flour)¾ cup

Method

5 steps

1Heat 2 tbsp oil and fry the onion until golden. Add the chilli, ginger garlic paste and curry leaves, then the turmeric, chilli powder, coriander powder, garam masala and pepper.
2Add the mince and salt and cook, breaking it up, until no pink remains and the mixture is dry. Stir in the coriander and cool.
3Bring the water to a boil with a pinch of salt and 1 tsp oil. Stir in the rice flour, cover and rest 5 minutes, then knead with the maida while warm into a smooth, soft dough.
4Roll small balls into thin rounds about 10 cm across. Spread filling on one round, cover with another, press the edges and seal by crimping or trimming with a cutter.
5Deep fry in medium hot oil, turning once, until golden and crisp on both sides. Drain on paper.

Serve it like this

Serve hot on a plate lined with paper, with sliced onion and lemon, and a cup of sulaimani.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Irachi pathiri

Make it your way

Ingredients

Method

Make it a meal