### TranslatedIngredients: 250 grams Chicken - minced,1 Onion - chopped,4 Cloves (Laung) - garlic,1 inch Ginger - chopped,1 sprig Curry leaves,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 1/2 teaspoon Garam masala powder,1/4 teaspoon Turmeric powder (Haldi),Salt - to taste,1/2 cup All Purpose Flour (Maida),1/2 cup Whole Wheat Flour,Sunflower Oil - to cook the Erachi Pathiri ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: Malabar ### Course: Appetizer ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Malabar Style Erachi Pathiri, we will knead the dough for pathiri and keep it ready.In a mixing bowl, combine the all purpose flour and wheat flour, gradually add water and knead it into a firm dough like that of a chapathi dough.Knead well. shape into a ball, cover and set aside. Heat a sauce pan with oil on medium heat, add ginger, garlic and curry leaves and saute for a couple of minutes, allowing the curry leaves to crackle. Add in chopped onions and saute for few minutes till they turn light brown. Add all the spice powders-  red chilli powder, coriander powder, garam masala powder, turmeric powder and salt. Mix well. At this stage add in the minced chicken and give it a toss.Continue to cook until the chicken is well done. Keep it aside and allow it to rest for few minutes.To make the Erachi PathiriPinch out small portions of the dough of equal sizes. Now take one portion of the dough and start rolling it. Roll the dough into a perfect circle of 6 inch diameter and about 1 centimeter thickness. Do the same for the rest of the dough and keep it ready to shape them.Take one rolled flat dough, place some chicken mixture in the center and add another rolled flat dough over it and press the edges by pinching them tight. Carefully fold the sides and start pinching so that it securely sealed. Do it all around till you complete.Heat a flat skillet with 1 tablespoon oil, once it is hot add the stuffed Pathiri and toast on either side till it becomes light brown and is crispy. Gently press it so that it is evenly cooked.Serve the Malabar Style Erachi Pathiri along with chutney or have it along with stew and appam to make a delicious lunch meal.