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A savory Malabar specialty featuring delicate, layered flatbreads stuffed with a spicy egg scramble. Perfect as a hearty snack or for a special Iftar meal, these golden-fried pockets are full of flavor.
For 4 servings
Prepare the Dough
Make the Egg Filling
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A savory Malabar specialty featuring delicate, layered flatbreads stuffed with a spicy egg scramble. Perfect as a hearty snack or for a special Iftar meal, these golden-fried pockets are full of flavor.
This kerala recipe takes 50 minutes to prepare and yields 4 servings. At 356.81 calories per serving with 13.56g of protein, it's a moderately challenging recipe perfect for snack or breakfast or brunch or iftar.
Assemble the Pathiris
Shallow Fry the Pathiris
Serve
Use a 50/50 mix of all-purpose flour and whole wheat flour (atta) for a healthier, nuttier version. The texture will be slightly denser.
Replace the egg scramble with spicy minced chicken, beef (kheema), or a mix of sautéed vegetables like carrots, peas, and potatoes for a vegetarian option.
Add 1/4 teaspoon of black pepper powder or a pinch of fennel powder to the filling for an extra layer of flavor.
The egg filling provides high-quality protein, which is essential for muscle building, tissue repair, and keeping you feeling full and satisfied.
The outer covering made from all-purpose flour is a good source of carbohydrates, which the body uses for immediate energy.
Spices like turmeric, ginger, and garlic not only add incredible flavor but also contain anti-inflammatory and antioxidant properties that support overall health.
One serving (2 pieces) of Mutta Pathiri contains approximately 350-400 calories. The exact count depends on the amount of oil absorbed during frying and the size of the pathiri.
Mutta Pathiri is a source of protein from eggs but is also high in refined carbohydrates and fat because it's made with all-purpose flour and is shallow-fried. It's best enjoyed in moderation as a special treat rather than a daily meal.
Yes, you can substitute all-purpose flour with whole wheat flour or use a half-and-half mixture. The pathiri will be denser and have a nuttier flavor but will be higher in fiber.
While traditionally fried, you can try baking them. Brush the pathiris with oil or an egg wash and bake at 200°C (400°F) for 15-20 minutes, or until golden brown. The texture will be different—less crispy and more like a baked puff.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa (griddle) or in an air fryer to regain some of their crispiness.