Ari Pathiri with Mutton Curry

Knead the Dough

• Transfer the warm dough to a large bowl or a clean, flat work surface. Caution: The dough will be very hot.
• Dip your hands in cool water periodically to protect them from the heat and prevent sticking.
• Knead the dough for 8-10 minutes. It's essential to do this while the dough is still quite warm.
• Continue kneading until the dough is perfectly smooth, soft, pliable, and has no cracks. It should feel like soft clay.

Shape and Roll the Pathiris

• Divide the smooth dough into 16-18 equal-sized balls.
• Take one ball and flatten it between your palms. Dust it generously with the extra rice flour.
• Using a rolling pin, roll it out into a very thin, even circle, about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
• Alternatively, use a tortilla or chapati press lined with parchment paper for perfectly uniform circles.

Cook the Pathiris

• Heat a non-stick tawa or a cast-iron skillet over medium-high heat. Do not apply any oil.
• Carefully place a rolled pathiri onto the hot tawa. Cook for about 15-20 seconds on the first side.
• Flip the pathiri. Cook the second side for about 30 seconds. You may see small bubbles forming.
• Flip it one last time. Now, gently press the edges with a folded kitchen towel or a flat spatula. This will encourage the pathiri to puff up like a balloon.
• Once fully puffed, cook for another 5-10 seconds and remove from the tawa. It should remain white, with no brown spots.

Store and Serve

• Stack the cooked pathiris in a casserole dish or wrap them in a clean cloth to trap the steam, which keeps them exceptionally soft.
• Repeat the cooking process for all the remaining dough balls.
• Serve hot with spicy chicken curry, mutton stew, or vegetable korma.

Brown the Mutton

• Add the marinated mutton to the pressure cooker. Increase the heat to high.
• Sauté the mutton for 7-10 minutes, stirring continuously. Cook until the moisture from the marinade evaporates and the mutton is well-browned on all sides. This step, also part of 'bhunai', seals in the juices and intensifies the flavor.

Pressure Cook the Curry

• Pour in 1.5 cups of hot water and the remaining 1 tsp of salt. Stir well, scraping the bottom of the cooker to deglaze.
• Secure the lid of the pressure cooker. Bring to high pressure (wait for the first whistle).
• After the first whistle, reduce the heat to low and cook for 20-25 minutes.
• Turn off the heat and allow the pressure to release naturally, which will take about 10-15 minutes.

Finish and Garnish

• Carefully open the cooker. Check if the mutton is tender; it should easily come off the bone. If not, pressure cook for another 5-10 minutes.
• If the gravy is too thin, simmer the curry without the lid for 5-7 minutes to reach your desired consistency.
• Stir in the garam masala powder and let the curry rest for 10 minutes before serving.
• Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or steamed rice.