Irani Pola (Beef) – Pan cooked – Deep Dish Savoury Beef Pie (Malabar Snack).

There are many varieties of ‘Pola’ or Pan cooked Pie / Cakes in the Malabar Region. Some are savoury, with chicken or meat fillings. Some are sweet with Sweet plantain or other Fruit fillings. Some are simply made with egg and flour, sweetened and flavoured with cardamom (Egg Pola). There are those made with flour and those made with Semolina, Dals. The variety is endless actually…

It is quite a popular item, during the fasting month as an Iftar item (at the time of breaking the fast). It is also served to special guests.

So today I am making a delicious Beef Irani Pola. Although the name gives the impression that this dish is one of those cross border recipes, it is actually a classic Malabar dish. In earlier times, people in the Malabar region referred to all people that came from abroad as those from Persia ( Iran ) . ‘Persia kaaru’. And dishes that used imported additions ( like capsicum ) were just instinctively given this name.

So yes, Irani Pola is colourful with the addition of Green Capsicum. Carrot and Tomato. It is often made with Chicken ( Chicken Irani Pola ). However, my Beef Irani Pola is extremely delicious and I hope you will try it out this Ramadan!

Scroll down for the Video and Recipe.

Irani Pola (Beef) – Pan cooked – Deep Dish Savoury Beef Pie (Malabar Snack).

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Recipe Name: Irani Pola (Beef) – Pan cooked – Deep Dish Savoury Beef Pie (Malabar Snack).

Recipe Type: Snack / SAVOURIES

Author: Shana c/o Recipes ‘R’ Simple

Prep time: 10 min

Cook time 35 min

Total time: 45 min

Yield: ( 1 deep dish pie )

Watch the Video or click to read Complete Recipe – Below.

What is Pola?

Pola refers to any pan-cooked cake, similar to a pie, that is cooked with the addition of eggs. It can be savoury or sweet. It can be plain or with toppings and filling. It is a popular Malabar Snack. The cake can have a pudding-like texture in some cases, and soft bun /pizza like texture in others. It can also be more crunchy or textures when using semolina.

To make Irani Pola ahead of time:

If you are planning to make this for guests, it all comes together quite quickly and is best made fresh. However, it reheats wonderfully in the microwave oven, so you can make it and keep it tightly covered and refrigerated ( without cutting ), till the next day when you plan to serve it ( up to two days) and then just heat it for 1 minute at a time till evenly heated through. Cut and serve. Always test one piece to see if the pola has heated through to the centre.

You can also prepare the beef filling and let it cool off before refrigerating securely. This way making the rest of the pola, is a breeze and can be done even after guests have arrived.

How to make Irani Pola – Recipe at a glance:

Prepare the filling.
Prepare the batter
Prep ingredients for topping.
Grease a nonstick pan and add one layer of batter. Cook briefly covered.
Add the filling, followed by the remaining batter and garnished with toppings.
Cover and cook slow and low, till the batter is cooked through, into a soft savoury cake.

It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.