Turkey Pathiri

Pathiri is an inevitable dish in Mopalah Cuisine. There are many variations of the same and the Turkey Pathiri is one such. How did this pretty pathiri get its name? No idea, I’m guessing it might be the shape that resembles the dome of Turkish monuments or it might be something to do with the Turkish traders. Whatever might be the reason, the snack is an amazing one! Chicken and egg filling with a crispy shell. It reminded me of fried wontons. I have detailed the recipe below, hope you will like it and give it a try!

Turkey Pathiri

Lejna

A deep fried, delicious Malabar snack with a chicken and egg filling that is prominent during Iftars.

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Snack

Cuisine Kerala Cuisine, Malabar, Moplah

Servings 6 pieces

Ingredients

  

Cover

• 1 cup All-purpose flour
• Water as needed
• 1 tsp Cold ghee

Chicken Filling

• ½ cup Cooked and shredded chicken
• 1 no Onion chopped
• 2 tbsp Ginger garlic crushed
• 1 no Green chilli chopped
• ½ tsp Red chilli powder
• 1 tsp Coriander powder
• ¼ tsp Turmeric powder
• 1 tsp Pepper powder
• 1 tsp Garam masala
• 1 sprig Curry leaves
• 1 tsp Coriander leaves
• Salt as per taste
• 3 tbsp Oil

Egg

• 3 nos Boiled eggs halved
• 2 cups Oil for frying

Instructions

 

Cover

• Take the flour and cold ghee in a bowl, add salt, pour little water and knead till you get a stiff dough.

Chicken Filling

• Heat oil in a kadai, saute onions, crushed ginger garlic and green chilies for 5 minutes. Reduce the flame and add the masala powders and saute for a minute till the raw smell goes. Add the cooked and shredded chicken pieces and mix well, add salt, curry leaves and coriander leaves and mix well. Set aside.

Egg

• Hard boil the eggs. Cool them and remove the shell. Cut them into half through the middle.

Making Turkey Pathiri

• Take a small portion of the dough and roll it into an almost 10 cm diameter circle.
• Place a heaped tablespoon of the prepared chicken masala in the middle, place half an egg on it. Now slowly bring the edges of the circle together on top by folding it. Pinch the top. Repeat for the rest of the dough.

Frying

• Heat the oil in a kadai. Gently place the pathiri into the oil and fry on low to medium flame till you get a golden brown colour on it.

Keyword Pathiri, Turkey Pathal, Turkey Pathiri