IRACHI PATHIRI

IRACHI PATHIRI
Ingredients (makes 3 medium size)

For Pathiri

1 cup maida/all purpose flour
salt & water as required

For stuffing
A.
250 gm minced meat (I used chicken)
1/4 tsp turmeric powder
1/2 tsp chilly powder
salt

B.
2 medium sized onions,chopped finely
2-3 green chillies, chopped finely
1 piece of ginger,chopped finely
6-7 garlic cloves,crushed
1 tsp mint leaves,chopped
1 tbsp coriander leaves,chopped
2 sprig curry leaves
oil as required

For the final coating
2 eggs,
1 tsp sugar
1/4 tsp cardamom powder

Method

Cook the minced meat adding the spices and salt mentioned in section A.Cook in low heat without adding water.Chicken mince will release the water while cooking.Cook till the meat is dry and done.Switch off and keep it ready.Meanwhile make a smooth dough with maida,salt and water.Keep it aside too.Heat oil in a kadai or cooking pot and roast the chopped onion till light brown.Add the chopped chillies,ginger and garlic.Roast till the raw smell vanish.Add chopped curry leaves,coriander leaves and mint leaves and mix well.To this add the cooked meat mince and check the seasoning.Add salt if necessary.Switch off and allow it to cool.
Make 6 balls from the dough.Roll it to the size of a medium poori.Repeat the process and make 6 pooris of almost the same size.Now arrange the meat filling in the centre of poori and close with another.Seal the sides and keep.Thus prepare three pathiris.The sides should be completely sealed.Heat oil in a kadai and fry these pathiris till brown.Both sides should be fried.
The last part is dipping in an egg mixture and roasting.This is optional.Traditionally this is the way they do it in Malabar though.Prepare the egg mixture with eggs,sugar and cardamom powder.Dip each fried pathiri in this mixture and shallow fry .