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Turkey Pathiri

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: Makes 8 1x


Turkey Pathiris are a perfect snack for Iftar, Ramadan. These are fried dumplings with a boiled egg and meat filling.



For the Dough:

  • 1 cup All Purpose Flour
  • 1/2 tsp Salt
  • 1 tbsp Oil
  • Water, to knead

For the filling

  • 250 gms Chicken
  • 4 Eggs
  • 1 Cup Onion, finely chopped
  • 1 tbsp Garlic, finely chopped
  • 23 Green chilies, finely chopped
  • Curry leaves, finely chopped
  • 3/4 tsp Red chili powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Coriander powder
  • 1/2 tsp Garam Masala
  • Salt, to taste
  • Oil to deep fry
  • Flour, to help with rolling the dough


  1. To make the dough, knead together the flour, salt, oil, and water.
  2. Let it rest for about half an hour. This will make the dough soft after so much of work done on it.
  3. In the meanwhile, let’s do the prep work for the filling. Boil chicken with red chili powder and salt. Once done, shred it.
  4. Let’s also boil some eggs while the dough is resting.
  5. Finely chop some onion, garlic, green chilies, and curry leaves.
  6. Keep it aside.
  7. To make the filling, heat oil in a pan and add the finely chopped onion, garlic, green chilies, and curry leaves. Saute for a couple of minutes until the raw smell goes away.
  8. Add the spice powders – turmeric, red chili, coriander, and garam masala. Mix well.
  9. Add the shredded chicken and combine. Season with some salt.
  10. Roll out the dough in two sizes, that is, if you plan to make a layered Turkey Pathiri. The smaller size will be the size of Puris and this will form the first layer. The other size should be a bit larger, enough to accommodate a filling and the fried pathiri.
  11. To assemble, place a spoonful of filling on the center of the rolled wrapper.
  12. Place a full boiled egg or half of it, as I did.
  13. Gather the edges of the dough to the center using one hand, folding and sealing as you go with the other hand.
  14. Pinch and twist at the top, giving it a shape of a moneybag.
  15. Deep fry the dumplings in hot oil. Remove and keep aside. You may serve this one-layered Pathiris as well.
  16. To make a Double-Layered Pathiri, place a spoonful of filling in the center and top it with a fried dumpling.
  17. Gather the ends of the dough to fold and repeat the same process.
  18. Fry in hot oil. Done!


Some ideas for making varying fillings- substitute chicken with mutton, lamb, pork, chopped boiled eggs, boneless fish or shrimp.

Roll out larger sizes of dough if you want to add more layers to your pathiri.

Be extremely careful while frying the big heavy pathiris in hot oil.

  • Category: Appetizers & Snacks, Ramadan Recipes
  • Cuisine: Kerala/ South Indian