Pathiri with Egg Green Peas Curry

Knead the Dough

• Transfer the warm dough mixture to a large plate, bowl, or clean countertop. Be careful as it will be very hot.
• To handle the heat, dip your hands in cool water or lightly grease them with oil.
• Knead the dough for 5-7 minutes while it is still warm. Press, fold, and stretch until it transforms from a crumbly mass into a completely smooth, soft, and pliable dough with no cracks, similar to soft play-doh.

Shape and Roll the Pathiri

• Divide the smooth dough into 16 equal-sized small balls. Roll them between your palms until smooth.
• Keep the dough balls covered with a damp cloth at all times to prevent them from drying out.
• Take one ball, flatten it slightly, and dust it generously with dry rice flour on both sides.
• Using a rolling pin, roll it into a very thin circle, about 5-6 inches in diameter. Aim for a paper-thin consistency, dusting with more flour as needed to prevent sticking.

Cook the Pathiri

• Heat a non-stick tawa or flat skillet over medium-high heat. Do not grease the tawa.
• Carefully place a rolled pathiri on the hot tawa. Cook for about 20-30 seconds, or until you see small bubbles appear on the surface.
• Flip the pathiri and cook the other side for another 20-30 seconds.
• Flip it one last time. Gently press the edges with a flat spatula or a folded cloth. The pathiri should puff up like a balloon.
• Once fully puffed, immediately remove it from the tawa to prevent it from becoming hard or crispy.

Store and Serve

• Place the cooked pathiri directly into a casserole dish or a container lined with a clean kitchen towel. Keep it covered.
• Repeat the rolling and cooking process for all the remaining dough balls, stacking them in the casserole as you go. The trapped steam will keep them exceptionally soft.
• Serve hot with traditional Kerala curries like chicken stew, fish molee, or egg roast.

Simmer the Curry

• Add the green peas to the masala and stir to coat. Cook for 1-2 minutes.
• Pour in 1.5 cups of water, stir well, and bring the gravy to a boil.
• Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes, or until the peas are tender and the gravy reaches your desired consistency.

Finish and Serve

• Gently slide the hard-boiled eggs into the simmering gravy.
• Sprinkle the garam masala over the top. Stir gently to combine.
• Cover and simmer for a final 2-3 minutes to allow the eggs to absorb the flavors.
• Turn off the heat, garnish with fresh chopped coriander leaves, and serve hot with roti, naan, or steamed rice.