Let us get started,
Ingredients we need in this recipe are:
For the filling:
To cook chicken-
Chicken-1 Cup or 150 gms, Boneless.
Turmeric powder-1/4 Teaspoon.
Red Chilli Powder-1/2 Teaspoon.
Salt to taste.
Water as needed.
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Garlic-3 cloves.
Ginger-1/2 inch piece.
Green chilli-1 or 2 according to your spice level.
Curry leaves-1 Sprig.
Onion-1 Cup, Finely chopped.
Capsicum-1/4 Cup chopped.
Tomato sauce-1 Tablespoon.
Turmeric Powder-1/4 Teaspoon.
Red Chilli Powder-1/2 Teaspoon.
Garam masala powder-1 Teaspoon.
Coriander leaves-1/2 Cup Chopped.
Salt to taste.
Oil-2 Tablespoon.
For preparing the crepe:
Maida-1 1/2 Cup.
Egg-1 egg.
Water as needed.
Salt to taste.
For coating:
Egg-2 Eggs.
Milk-1/4 Cup.
Black Pepper Powder-1/4 teaspoon.
Salt- to taste.
Oil for shallow frying.
Method of Preparation:
Marinate chicken pieces with salt, turmeric powder and red chilli powder. Keep this aside for 10 minutes.
Add this chicken to a pressure cooker and cook along with little water. Shred the cooked chicken pieces and keep it aside. Crush garlic, ginger and green chillies.
Heat oil in a pan. Add crushed mixture. Add few curry leaves. Saute for few seconds.
Add chopped onion to this. Add salt to this. Saute until onion gets translucent.
Add chopped capsicum and saute well. Add tomato sauce. Saute well.
Add turmeric powder, red chilli powder and garam masala powder. Saute well on low flame.
Add cooked and shredded chicken to this. Mix it well. Add few chopped coriander leaves and mix well. The filling is ready .. Keep this aside.
In a large bowl add all purpose flour or maida. Add in egg, salt and water. Add water as needed to form a thin batter.
Brush little oil on the hot tawa. Pour a ladle full of batter on to the hot tawa.
Prepare the large round crepe/ dosa. Do not let it crisp. Once it is done take it out from the tawa,.
Place the crepe in a plate. Place two spoonful of filling at the centre.
Fold the opposite sides of the crepe to the centre first.
Then fold the other sides next. Place this on a plate with the folded flaps facing down. Repeat the same with other crepes. This will form a box shape or envelope.
In a bowl add eggs, milk, black pepper powder and salt to taste.
Beat well and keep this aside.
Heat oil in a pan for shallow frying.
Dip each meat box/ irachi petti in egg mixture.Then place the petti in the pan with the flap side facing down.
Shallow fry this on medium flame. Flip when one side turns golden brown.
Place them on a tissue paper to remove excess oil.
Enjoy..
Jesni Siraj
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