Irachi Pathiri

Irachi Pathiri

Irachi Pathiri

Irachi Pathiri is fried bread stuffed with spicy mutton, then dipped in an egg-milk mixture and deep-fried. It is a special dish from the Northern Malabar region in Kerala. Shredded mutton is cooked with different spices and a hot spicy filling is prepared. Filling should be topped with fresh coriander leaves and allowed to cool completely.

For the pastry dough, all-purpose flour and wheat flour are used. The dough should be soft, and it should be easy to work with. After rolling out the dough, the filling should be placed on one of the pathiris, and then topped with another pathiri to seal it completely. The edges need to be sealed properly; otherwise oil can go inside making the pathiri very oily. Make sure that you do not end up overstuffing the pathiris, otherwise they will break while frying. After this, the pathiris are dunked into an egg (anda) mixture, and fried in hot oil. This rich meat-filled pastry is especially cooked during Ramadan and Eid. Irachi Pathiri is sure to leave a lot of mouths watering and asking for more.

If you are looking for more malabar snacks do check Egg Cutlet, Chicken Chatti Pathiri, Appam


How to make Irachi Pathiri


For Irachi Pathiri Recipe

All purpose flour (maida) 1 ½ cup
Wheat flour (atta) ½ cup
Salt (namak) To taste
Oil 1 to 2 table spoons
To make dough Lukewarm water

For Stuffing

Mutton, minced 250 grams
Salt (namak) To taste
Vegetable oil 2 table spoons
Onion (payaz), chopped 2 cups
Ginger (adrakh), chopped 1 tea spoon
Garlic (lahsan), chopped 1 table spoon
Garlic (lahsan), cloves 4-5
Green chillies (hari mirch), finely chopped 2 tablespoon
Curry leaves (curry patta) 1 sprig
Coriander leaves (hara dhaniya), chopped 2 table spoons
Turmeric powder (haldi) ½ tea spoon
Red chilli powder (lal mirch) 1 tea spoon
Hot spices (garam masala) powder ½ tea spoon

For Coating and Frying

Eggs (anda) 2
Salt (namak) A pinch
Sugar (chini) 1 tea spoon
Oil for deep frying


For Stuffing

  • 1. Clean and wash the mutton pieces. Boil the mutton with some garlic cloves, hot spices and salt.
  • 2. Once cooked drain the stock and de-bone the mutton and shred it using hands and set aside.
  • 3. Heat oil in a pan and cook onion till they becomes golden in colour.
  • 4. Once done add curry leaves and minced ginger, garlic and green chillies and sauté it for 2-3 minutes.
  • 5. Now add turmeric powder, salt and red chilli powder and stir it.
  • 6. Then add the shredded mutton and let it cook on medium flame for 10-12 minutes.
  • 7. Finally add in hot spices and chopped coriander leaves and remove from heat and let it cool completely.

For Dough

  • 1. Mix together plain flour, wheat flour, salt and oil.
  • 2. Gradually add lukewarm water and form soft dough. Leave this aside for 30 minutes.
  • 3. Take some dough (lemon sized), and roll it out to about 4 inches in diameter.
  • 4. Repeat the process with the rest of the dough and make tortilla/pathiri and keep aside covered with a cloth.

To Proceed

  • 1. Place some filling at the centre of a tortilla/pathiri and place another rolled out tortilla over it.
  • 2. Now gently press the edges together.
  • 3. Then Make a pleat around the edge.
  • 4. Repeat this step until all the pathiris have been stuffed.
  • 5. In a separate bowl beat the eggs with salt and sugar.
  • 6. Dip the stuffed pathiris in the egg mix.
  • 7. Fry each of them in oil.
  • 8. Flip over and fry the other side too.
  • 9. Place them on a serving dish and serve hot.

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    1. Irachi Pathiri | Social Book Marking | - April 30, 2016

      […] Irachi Pathiri is fried bread stuffed with spicy mutton, then dipped in an egg-milk mixture and deep-fried. It is a special dish from the Northern Malabar region in Kerala.  […]

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