Erachi pathiri, a specialty ramadan dish from kerala

Chennai

That was the night known as ‘The Night of Power’ or ‘Laylatul-Qadr’ in Arabic. Ramadan fasting is done from dawn to dusk and is known to purify the soul and body. People abstain from food and drink from sunrise to sunset. At the end of the month of Ramadan, there is a big day celebration called Eid ul-Fitr. It is celebrated with fervour where they eat meals with family and friends and exchange gifts.

Four friends, Ayesha, Sumalatha, Veni, and Sharada, study together at a college in Thrissur. Three were from Mahe and they couldn’t go back home because of lockdown. Ayesha hailed from Chavakkad, a municipality in Thrissur district, Kerala, where her father runs a naturopathy clinic. I was also at the clinic when the first lockdown was announced. Ayesha’s father, Suleiman decided to bring back his daughter home. Upon reaching the college hostel, he understood that Ayesha’s friends weren’t able to go home. Suleiman asked his daughter’s friends to come along as they had a huge mansion where they all could stay. The only problem he felt was that Ramadan holy month had just started and they were fasting and could eat only before sunrise and after sunset. The compassionate gesture touched the girls and they decided to follow Ramadan fast along with Ayesha and her family. They enjoyed the iftar and suhoor meals and learned the significance of fasting. The iftar dishes included, dates, fresh fruits, masala nombu kanji, veg and mutton biryani, arikadukka, different kinds of pathiri, coconut-milk balls, tapioca pudding, kilsa, omana pola, etc. A variety of vegetarian dishes like stew and appams were made for vegetarians like Sharada and Veni. I also got to taste most of it as I was the only occupant left at the clinic.

When the lockdown was partially lifted on April 4, the girls left to Mahe in a private car. I also shifted base to another place in Guruvayur. During my stay in Chavakkad, I learned about another faith and the amazing variety of heritage dishes. Out of all the dishes, pathiri stood out for its uniqueness and originality. There were so many different types of pathiris to choose from but erachi pathiri won everyone’s stomach.

 — Chef Ramaa Shanker is the author of ‘Festive Offerings to the Gods: Divine Soul Recipes’ 

INGREDIENTS

Boneless chicken: 500 gms 

Onion: 1 big chopped fine 

Ginger-garlic paste: 1 tsp 

Green chilly: 2 nos 

Red chilly: 5 

Dry coriander roast: 1 tsp 

Garam masala: ½ tsp 

Maida: 2 cups

Salt 

Green chillies: 2 

Turmeric powder: ½ tsp 

Cumin: ½ tsp 

Black pepper: ½ tsp 

Coconut oil/ any refined oil: 1 big cup 

Ghee: 1 tbsp 

Fennel seeds: ½ tsp.

METHOD

• Clean and wash chicken well. Boil this with salt and turmeric powder. Once done, let it cool, then chop into small pieces and keep aside
• In a bowl, take maida and add sufficient salt and lukewarm water. Knead well and make a soft dough 
• Dry roast cumin, red chillies, coriander seeds, peppercorns and fennel seeds on a low flame. Cool the powder and keep aside
• Heat 2 tbsp oil in a frying pan, then add thinly sliced onion. Saute well till onion become soft
• Add ginger-garlic paste and green chilly. Saute well till raw smell goes
• Add the roasted masala powder and garam masala Saute well until you get a nice odour
• Now add chicken pieces, mix well and check salt consistency. Saute well and cook for a few more minutes. Then switch off the stove
• Take the dough and roll out small lemon-sized balls 
• Roll out a thin chappati called pathiri
• Now spread a portion of chicken filling on the pathiri. Leave the sides
• Place another rolled out pathiri on top of it and seal the edges. Just fold the edges inside
• Heat oil in a pan. Deep fry the stuffed pathiris till it becomes golden colour
• Serve hot as a main course or snack 

Preparation time: 25 min

 Cooking time: 20 min

 Serves: 4 pax

 Calories per serving: 360 

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