Petti Pathiri

Petti Pathiri Recipe

Petti Pathiri

Petti Pathiri is the name of the dish given to stuffed parantha parcels. It is a famous Malabar snack in the shape of a square stuffed with filling (Petti in Malayalam means box). The dough is prepared using all-purpose flour (maida). In this recipe, the filling consists of chicken and hard-boiled egg (anda). For variation, shredded lamb can also be used as filling. The chicken is boiled with spices like turmeric (haldi), black pepper (kaali mirch), chilli powder (laal mirch) and garlic (lahsan). The chicken should be soft from the outside, and should be mixed properly with the sautéed spices. Heating should be followed by immediate cooling of stuffing. Boiled egg is to be added to this filling in the end. The dough prepared from all-purpose flour should be soft and easy to work with. First, the cooked chicken should be spread on the thin square shaped roti. The half portion of boiled egg is to be placed in the centre of this topping, with the yolk side facing downwards. The filling should be uniform, and the square should be sealed firmly by covering the filling with another square. Deep frying of these squares is the last step. The final petti pathiri have an incredible golden brown colour. The excess oil can be drained out by using kitchen tissue papers. These squares of delight can be served as appetizers.

If you are looking for more Kerela snacks do check Prawns Ulli Bhaji, Irachi Pathiri, Chicken Chatti Pathiri.

 

How to make Petti Pathiri

Ingredients

For Petti
All purpose flour   (maida) 1 ½ cup
Salt    (namak) 1 tea spoon
Hot oil (garam tel) 2 table spoons
Vegetable oil for fry

For chicken

Chopped chicken breast 150 grams
Turmeric (haldi)  powder ½ tea spoon
Pepper (kali mirch)  powder 1 tea spoon
Hot spices (garam masala) ½ tea soon
Garlic (lahsan) cloves 4-5

For filling

Onion (payaz), chopped ½ cup
Green chilli (hari mirch) 1 tea spoon
Garlic (lahsan) chopped 1 tea spoon
Ginger (adrakh) 1 tea spoon
Turmeric powder (haldi) ¼ tea spoon
Chilli (lal mirch) powder ½ tea spoon
Curry leaves (curry patta) 1 sprig
Coriander (hara dhaniya) leaves 2-3 table spoons
Salt (namak) To taste
Hard boiled eggs  (anda) 2
Oil 2 table spoons

Method

For filling

  • 1. Take chicken in a bowl in garlic, turmeric, black pepper and salt and water and boil it till chicken becomes soft.
  • 2. Now crush chicken with soft hands.
  • 3. Heat 2 table spoon oil in pan.
  • 4. Add curry leaves, onion, green chilli, ginger, and garlic sauté well.
  • 5. Add turmeric powder, chilli powder and salt stir it.
  • 6. Add boiled chicken and coriander leaves mix well and keep it for few more minute.
  • 7. Turn of the fire and let it cool
  • 8. Cut boiled egg into two half and keep aside

To proceed

  • 1. Mix all purpose flour, hot oil, salt and enough water to make soft dough, knead the dough until it smooth.
  • 2. Keep the dough to rest for 30 minutes.
  • 3. After 30 minutes, divide kneaded dough into 2 parts and each part roll into a ball.
  • 4. With the help of rolling pin make very thin chapatti.
  • 5. Now cut it into same sized squares (Make 4-6 squares from each ball).
  • 6. Take 2 tea spoon of chicken filling spread it on chapathi (square) and place half egg at centre
  • 7. Place another chapathi (square) on top of it and seal it or press around with fork.
  • 8. Heat oil in a deep pan.
  • 9. Drop in hot oil and fry both side until it turns golden brown.
  • 10. Drain on kitchen tissue paper and serve hot.

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Petti Pathiri
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