Mutta Pathiri

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the all-purpose flour, 0.5 tsp of salt, and 1 tbsp of vegetable oil. Mix well.
   • Gradually add lukewarm water and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten relax, making the pathiri softer.
2. 2

   Make the Egg Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they turn soft and translucent.
   • Add the ginger-garlic paste and green chillies. Sauté for another minute until the raw aroma disappears.
   • Lower the heat and add the turmeric powder, red chilli powder, and garam masala. Stir and cook for 30 seconds until fragrant.
   • Crack the 4 eggs directly into the pan. Add 0.75 tsp of salt. Scramble them with a spatula, breaking them into small pieces. Cook until they are just set but still slightly moist to avoid a dry filling.
   • Turn off the heat and stir in the chopped coriander leaves. Transfer the filling to a bowl and let it cool down completely.
3. 3

   Assemble the Pathiris

   • After the dough has rested, knead it again for a minute. Divide the dough into 16 equal-sized small balls.
   • Lightly flour a rolling surface. Take one ball and roll it into a thin circle, about 4 inches in diameter.
   • Roll a second ball to the same size. Place about 2 tablespoons of the cooled egg filling in the center of the first circle, leaving a small border around the edge.
   • Place the second circle on top. Gently press the edges together to seal them completely. You can use a fork to crimp the edges for a secure and decorative seal.
   • Repeat the process with the remaining dough balls and filling to make a total of 8 pathiris.
4. 4

   Shallow Fry the Pathiris

   • Heat about half a cup of oil in a wide, heavy-bottomed pan over medium heat. The oil should be hot but not smoking.
   • Gently slide 1 or 2 assembled pathiris into the hot oil, being careful not to overcrowd the pan.
   • Fry for 2-3 minutes on the first side, until it turns golden brown and puffs up slightly.
   • Flip carefully and fry the other side for another 2-3 minutes until it is also golden brown and crisp.
   • Remove the pathiris with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
5. 5

   Serve

   • Serve the Mutta Pathiri hot with tomato ketchup, mint chutney, or a cup of chai.