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Baked Erachi Ada (Malabar style Meat Pockets)

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Adjust Servings:
For Filling
250 g Beef (3/4 cup cooked and shredded)
250 g Onion
3 tea spoon Ginger Garlic Paste
2 to 3 Green chilli
1/2 tea spoon + 1/4 tea spoon Turmeric Powder
1/2 tea spoon Pepper Powder
1/2 tea spoon Garam masala powder (All spice)
2 table spoon chopped Mint leaves
2 table spoon chopped Coriander Leaves
to taste Salt
2 table spoon + more for brushing Oil
For Dough
1/2 cup + more for dusting All purpose flour
1/2 cup whole wheat flour
to taste Salt
1 table spoon Oil/Butter
enough to make the dough Water

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Baked Erachi Ada (Malabar style Meat Pockets)

  • Spicy


  • For Filling

  • For Dough



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.


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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.


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