Chicken, bread, egg savoury cake…
Irani pola is a popular Malabar specialty appetizer served during Ramadan & Eid. There are a few variations of making this & I’m going to share with you guys the easiest version.
This is usually made with chicken, can be also made with beef. First the chicken filling has to be prepared & then combined with bread & eggs batter. Cooked in a saucepan & the pola will resemble a cake. Cut into wedges & enjoy.
The traditional recipe calls for all-purpose flour for making the batter, I’ve used bread slices instead.
Turned out delicious & this is an absolute crowd-pleaser.
Easy Chicken Irani Pola | Delicious Malabar Recipe
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Ingredients
For making chicken filling
- Boneless chicken breast or thighs- 1 breast or thighs, diced finely
- Oil- 1 tbsp
- Onions- 2, sliced thin
- Ginger-garlic paste- 1 tbsp
- Curry leaves- 1 sprig (optional)
- Chili powder- 1 tsp
- Turmeric powder- ⅛ tsp
- Coriander powder- 2 tsp
- Garam masala- 1 tsp
- Salt- 1¼ tsp
- Cilantro, chopped- 2 tbsp
For making batter
- Bread slices- 3
- Eggs- 2
- Water- ¾ cup
- Turmeric powder- ⅛ tsp
- Garam masala- ½ tsp
- Ground black pepper- ⅛ tsp
- Salt- ¼ tsp
Other ingredients
- Ghee- 2 tbsp
- Cilantro, chopped for garnish
Instructions
- I've taken boneless chicken breast, finely dice 1 chicken breast or use 1 cup ground chicken.
- Place a saucepan over medium heat, add oil.
- Add onions, season with ¼ tsp salt.
- Add ginger-garlic paste, saute till onions turn golden in color.
- Add the finely diced chicken, combine well.
- Add chili powder, turmeric powder, coriander powder, garam masala & 1 tsp salt. Combine well.
- Cook covered till the chicken has cooked through & all the liquid has dried off.
- Open the lid, stir fry over high heat for a few minutes till light brown spots form on the chicken.
- Using a wooden spoon, gently shred the chicken.
- Garnish with cilantro.
- Remove the pan from the heat, keep it aside.
- The chicken filling can be made well in advance & stored in the refrigerator for a few days or in the freezer for a few weeks.
- To a blender jar, add roughly chopped bread slices, eggs, turmeric powder, garam masala, black pepper, salt & water.
- Grind to a smooth batter.
- Place a round medium sized saucepan over low heat.
- Grease the pan, bottom & sides with 1 tbsp ghee.
- Pour the batter onto the pan.
- Add the chicken filling, combine to the batter.
- Garnish with some chopped cilantro.
- Close the pan with the lid.
- Cook covered over low heat for 20 to 25 minutes.
- Open the lid, insert a fork into the center of the pola, it has to come out clean.
- If the center hasn't cooked well, cook covered for a few more minutes.
- Have a wide non-stick pan ready, grease with 1 tbsp ghee.
- Close the pan with the pola with the wide frying pan & gently flip the pola onto the wide pan.
- Place the pan over low-medium heat.
- If the center of the pola hasn't cooked well, while flipping it can break apart. So ensure the pola has cooked well.
- Let the other side cook & turn light golden brown, cook for 10 minutes.
- Flip the Irani pola to a plate.
- Cut into wedges & enjoy.
