Irani Pola is a savoury cake made with all purpose flour , egg and spicy chicken filling. It is a classic MALABAR dish ,even though the name gives a foreign origin impression. Traditionally, it is an ‘Ifthar special’ dish . Nevertheless, it can be relished with evening tea/ coffee too.
Ingredients:
For Chicken Marination :
- Chicken (boneless) – 150 gm
- Kashmiri red chilly powder – 1/2 teaspoon
- Turmeric powder – 1/4 teaspoon
- salt – to taste
- ginger-garlic paste – 1/2 teaspoon
- Soy sauce – 1 tablespoon
- oregano – 1/4 teaspoon
- pepper powder – 1/2 teaspoon
For the Batter :
- All purpose flour / maida – 1 cup
- eggs – 2
- milk – 1 cup &1/8 cup
- oil – 3/4 cup
- pepper powder – 1/2 teaspoon
- salt – 1/4 teaspoon
For the chicken filling :
- Onion – 2 medium
- ginger-garlic paste – 1/2 teaspoon
- green chilly – 1
- curry leaves – 1tablespoon (chopped)
- Kashmiri red chilly powder – 3/4 teaspoon
- Turmeric powder – 1/4 teaspoon
- garam masala powder – 1/4 teaspoon
- coriander powder – 1/4 teaspoon
- salt
- oil
- coriander leaves – 1-2 tablespoon
Method :
To Prepare the Chicken filling :-
- Marinate the chicken with all the ingredients mentioned under ” for chicken marination”. Let it rest for at least half an hour. Then heat oil in a pan and shallow fry it.Remove from pan. Once it is slightly cooled, shred it and keep it ready.
- In the same oil, saute onions until it turns translucent. then add ginger-garlic paste , green chilly and curry leaves. saute until raw smell disappears.
- Then add kashmiri red chilly powder , turmeric powder, garam masala powder and coriander powder. Combine well. Add salt.
- finally add shredded chicken (reserve little shredded chicken for garnishing later). Mix well. Garnish with coriander leaves. remove from heat
To Prepare the batter :-
- Transfer all the ingredients mentioned under “for the batter ” to a blender . Blend well until well combined.
To prepare the Irani Pola :-
- Make sure the flame is medium – low throughout the cooking process. Take a thick bottomed non-stick sauce pan . Grease it with 1 tablespoon oil. Pour half of the prepared batter mixture. Cover and let it cook for 4-5 minutes.
- Then spread the entire chicken masala filling. Again let it cook for 2-3 minutes .
- Pour the remaining batter mixture such that it covers the chicken masala well.
- Garnish with shredded chicken , Capsicum (or whatever you may like).
- Cover and cook for 25-30 minutes or until it is well cooked. (insert a tooth pick to check if it is done. the toothpick should come out smooth).
- Flip and cook for 2-3 minutes. (tip for flipping – gently tap from the sides, keep a plate on top and flip ; then transfer it to a pan to slightly brown the top part)
A delicious Irani Pola /Malabar Pola is ready ! Enjoy !
Note :
- The cooking time may vary depending upon the pan and type of flame.
- if you do not have a thick bottomed non-stick sauce pan , keep an old frying pan beneath the sauce pan throughout the cooking process.
Check out the video of Irani Pola / Malabar Pola
You may also like these ifthar / snack recipes –
Check out these malabar recipes too –
- Erachi choru |kerala meat rice
- Nadan Kozhi Curry / traditional Chicken Curry
- Prawn puttu/ Chemmeen puttu
B2D Plate 