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Maida – ½ kilo
Ghee – 1 tea spoon
Salt – as required
Oil – required for frying

For sweet mix ( for filling)
Egg – 4
Sugar – as required
Cashew nut, raisins cut – as required
Ghee – 1 table spoon

For spicy mix ( for filling)

Chicken – ¼ kilo
Onion – chopped into small pieces – 4
Green chillies – chopped into small pieces – 6 nos
Ginger / garlic paste – one spoon
Turmeric powder / Chilly powder – ½ spoon each
Chicken Masala / Garam Masala = 1 spoon each
Salt – as required

Method of preparation

Add ghee in the maida . and mix it with your finger tips like you do for making puttu. add little water and salt and knead it to become a dough like we do for chappathi. Take lemon size dough and make it lemon sized balls . Dust the rolling board with flour and roll the ball into a small medium thick disc . Heat oil in a pan carefully drop this into the oil and deep fry on both sides.

Method of preparing spicy masala

Cook the chicken pieces by adding salt and turmeric powder and mince it. Heat oil in a pan and add the paste of onion , green chilly, ginger , garlic and fry. After that add chilly powder , chicken masala , required salt and fry till it get golden brown colour and remove from the stove.

Method of making sweet filling

Beat the egg by adding sugar, cashew nut, raisins. Heat ghee and
Add the beaten mix and make dough. Take leon size dough and roll it in round shape like chappathi. Keep the masala in the centre and place the earlier prepared poori above it. On the top of it keep the sweet mix filling and fold the sides into frill shape . Remove the excess dough . Heat oil in a pan as required for deep frying and fry it till it become brown colour.

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