Baked Erachi Ada (Malabar style Meat Pockets)

Erachi ada/Irachi Ada is one of the popular and tasty crescent-shaped Malabar snack. Which is prepared during Iftar and also as evening snack. Without Erachi Ada and Kayi Ada/Unna Kaya (Stuffed Plantain-Fried) our snack platter won’t complete. Whether it is for Iftar or tea time party or anything. Traditionally beef is used to make Erachi Ada

Baked Erachi Ada (malabar Style Meat Pockets)

This is my hubby’s favorite and from 1st day of Ramadhan he started asking, Why are you not making Erachi ada (Meat pockets). I was literally lazy to make this meat pockets, especially during Ramadhan, because I don’t like to play with dough and roll it by standing for long time. For me its a big job 😉 . Back home, when my mom start making all kind of snacks with dough, I will simply disappear from that area. But I love to eat those if someone makes and give.

Baked Erachi Ada (malabar Style Meat Pockets)

Since he was asking for this everyday, I planned to make a big batch and freeze some. Yes this will freeze really well. If you don’t have a helping hand to divide your work, you can make meat filling previous day and the dough and assembling on the next day,.

Usually we used to make this deep-fried, but I really wanted to avoid as much oil fried as possible during Ramadan…. I baked those little pockets. Believe me, baked erachi ada also taste great. Once you started baking, I am sure you won’t deep fry it again.

Anyways lets see the recipe…..

Ramadhan Health Tips :-

  • Try to eat more protein rich food during non fasting hours such as meat,chicken,egg etc.
  • Try to avoid fried food, instead opt for baking and steaming.

Serves – 20 to 22 meat pockets

Ingredients:- My Measurements & Conversions

For Filling

  1. Beef  – 250 g (3/4 cup cooked and shredded)
  2. Onion – 250 g
  3. Ginger garlic paste – 3 tea spoon
  4. Green chilli – 2 to 3
  5. Turmeric Powder – 1/2 tea spoon + 1/4 tea spoon
  6. Pepper Powder – 1/2 tea spoon
  7. Garam Masala Powder (All spice) – 1/2 tea spoon
  8. Mint & coriander leaves  – 2 table spoon each chopped
  9. Salt  – to taste
  10. Oil – 2 table spoon + more for brushing

For Dough

  1. All purpose flour – 1/2 cup + more for dusting
  2. Whole wheat flour – 1/2 cup
  3. Salt – to taste
  4. Butter/Oil – 1 table spoon
  5. Water – enough to make the dough

Direction :-

For meat filling


  1. Clean and cook the meat with little salt and 1/2 tea-spoon turmeric powder. Then Shred it using your food processor or hands and keep aside.
  2. Heat the oil in a pan, add chopped onion and saute well. When onion turns soft, Add ginger garlic paste and crushed green chilli. Saute well untill onion mixture become light brown color.
  3. Then add 1/4 tea-spoon turmeric powder, pepper powder,garam masala and enough salt mix well and saute untill its raw smell goes away (Put the salt only for onion mixture, because we cooked the meat with enough salt)
  4. Now add cooked meat and mix well and simmer for 2 to 3 minutes.
  5. Add the chopped mint & coriander leaves and switch off the flame.
  6. Keep the masala aside or freeze it if you are using it later.

For Dough and assembling

  1. In a bowl take both the flour, add salt and oil/butter and just give a mix.
  2. Then add enough water and knead it really well untill you get soft dough.
  3. Keep it aside for 10 to 15 minutes by covering with kitchen towel to prevent it from drying.
  4. Now grab a portion of the dough and roll out it on the dusted surface as shown in the picture.
  5. Then cut it using a cookie cutter or anything round shaped (I used container top, about 3.3″ diameter – ref pic).
  6. Then keep a tea-spoon or so meat filling (depends upon the size of your dough) at the centre, brushing off any excess flour at the edges. Then fold the one end to the other end and make a crescent shape and pinch the edges and seal really well.(You can also apply some water on edges, if your dough is too dry).
  7. Now using a fork, just press closed sides as shown in picture.Which will help to seal the edges even more better.
  8. Repeat the same process with rest of the dough and meat filling.
  9. Now preheat your oven at 200 C
  10. In a parchment lined baking tray, arrange the prepared meat pockets and brush oil on both the sides.
  11. Keep it in the oven and bake for 15 minutes on one side and after that flip it over and bake for 8 to 10 minutes or untill golden brown color (Baking time may vary depends upon your oven, so please keep an eye on it).
  12. Enjoy with hot cup of tea/coffee.

Tips & Tricks :-

  1. Increase or decrease the green chilli as per your taste.
  2. Beef can be substituted with Mutton or chicken.
  3. Dough can also be made using only all-purpose flour or whole wheat alone.
  4. You can also use Crescent shaped moulds to shape the Erachi Ada.
  5. Erachi ada really will freeze well up to a month. If you are freezing it, thow it before baking.
  6. This can also be oil fried. If you are frying, take oil in a deep pan and fry it until golden color on medium heat.

Baked Erachi Ada (malabar Style Meat Pockets)

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