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Easy Chicken Irani Pola | Delicious Malabar Appetizer

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
Recipe type: Main
Cuisine: Indian
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
  1. I've taken boneless chicken breast, finely dice 1 chicken breast or use 1 cup ground chicken.
  2. Place a saucepan over medium heat, add oil.
  3. Add onions, season with ¼ tsp salt.
  4. Add ginger-garlic paste, saute till onions turn golden in color.
  5. Add the finely diced chicken, combine well.
  6. Add chili powder, turmeric powder, coriander powder, garam masala & 1 tsp salt. Combine well.
  7. Cook covered till the chicken has cooked through & all the liquid has dried off.
  8. Open the lid, stir fry over high heat for a few minutes till light brown spots form on the chicken.
  9. Using a wooden spoon, gently shred the chicken.
  10. Garnish with cilantro.
  11. Remove the pan from the heat, keep it aside.
  12. 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.
  13. To a blender jar, add roughly chopped bread slices, eggs, turmeric powder, garam masala, black pepper, salt & water.
  14. Grind to a smooth batter.
  15. Place a round medium sized saucepan over low heat.
  16. Grease the pan, bottom & sides with 1 tbsp ghee.
  17. Pour the batter onto the pan.
  18. Add the chicken filling, combine to the batter.
  19. Garnish with some chopped cilantro.
  20. Close the pan with the lid.
  21. Cook covered over low heat for 20 to 25 minutes.
  22. Open the lid, insert a fork into the center of the pola, it has to come out clean.
  23. If the center hasn't cooked well, cook covered for a few more minutes.
  24. Have a wide non-stick pan ready, grease with 1 tbsp ghee.
  25. Close the pan with the pola with the wide frying pan & gently flip the pola onto the wide pan.
  26. Place the pan over low-medium heat.
  27. If the center of the pola hasn't cooked well, while flipping it can break apart. So ensure the pola has cooked well.
  28. Let the other side cook & turn light golden brown, cook for 10 minutes.
  29. Flip the Irani pola to a plate.
  30. Cut into wedges & enjoy.




Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...