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Petti Pathiri 
Zubeida Obeid
 Story Dated: Friday, September 19, 2014 19:18 hrs IST 
Petti Pathiri
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Heres a recipe with loads of ingredients and tonnes of hard work. Yet, the final result the petti pathiri is worth all the trouble as you will find out.

01. Refined flour - 500 g
02. Ghee - 1 tsp
03. Oil  - for frying

For the first of two fillings
04. Meat – cut to small pieces  (Mutton/Beef/Chicken) - 250 g
05. Turmeric powder - ¼ tsp
06. Red Chilli powder - 1tsp
07. Water - as required
08. Oil - 1 tbsp
09. Onions (finely chopped) - 4 large
10. Green chillies (finely chopped) - 5
11. Ginger (crushed) - 1tsp
12. Garlic (crushed) - 1 tsp
13. Coriander leaves (chopped) - a few
14. Garam Masala - ½ tsp
15. Salt - to taste

For the second filling
16. Oil - 1 tbsp
17. Onion (chopped fine) - 1 cup
18. Green Chillies (chopped fine) - 3
19. Water - ½ cup
20. Semolina (rava), roasted - 1 cup
21. Lemon juice  - of ½ lemon
22. Garam Masala - ½ tsp
23. Coriander leaves, chopped - a few
24. Boiled eggs, cut in halves length wise - 5 (10 pieces)
25. Salt  - to taste


01. Add one teaspoon ghee to the refined flour and rub it in hard with your fingers.

02.Add enough salted water to it and knead to a stiff dough. Divide the dough to large lemon sized balls.

First Filling
01. Pressure-cook the meat with water (half glass), turmeric powder, red chilly powder and salt.
02. Mince the cooked meat.

03.Heat 1tbsp oil in a pan and sauté the onions. Now add the green chillies, ginger and garlic and sauté well.

04.It now time for the coriander leaves and garam masala to go in. Stir well.
05.Add the minced meat and cook till all the water is absorbed and mix turns dry enough.

Second Filling
01. Heat 1tbsp oil in a pan and sauté the onions and green chillies.

02.Pour half cup water and add the semolina when the water begins to boil. Stir and add the lemon juice, garam masala, coriander leaves and salt and scramble.

Petti Pathiri
01. Roll out the dough balls to square shaped chappathis.
02. Spread some meat masala on the two opposite corners of the square chappathi and some semolina masala on the other two corners. Place an egg piece with the flat side down in the middle.

03. Cover with another chappathi.
04. Seal the edges by pressing and twisting.
05. Repeat the process with the remaining dough balls and filling. Heat oil in a pan and deep fry till golden brown.

06. Serve hot.

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Petti Pathiri
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