Erachi Pathiri

Erachi pathiri
Minced meat – ½ cup
Turmeric powder – ½ tsp
Oil – 2 tbsp
Onions, finely chopped – 4
Green chilies, chopped very finely – 10
Ginger, mashed – one piece
Garlic, mashed – 8 cloves
Coriander leaves, chopped – 1 tbsp
Curry leaves – 2 sprigs
Mint leaves, chopped – 1 tsp
Maida – 1 cup
Water – as needed to make the maida batter
Eggs – 5
Cardamom powder – a pinch
Oil – to fry
Sugar – as needed
Salt – to taste

1. In a vessel add the minced meat, add salt and turmeric powder and place it on the fire until it is well cooked and all the water has dried up.
2. Pour oil in a pan and heat it.
3. Add onions, ginger, green chilies, coriander leaves, garlic, curry leaves and mint leaves to the pan and saute it.
4. When the onions turn brownish, add the cooked meat and saute well and keep it aside.
5. Knead the refined wheat flour (maida), salt and water and divide it into small balls. Roll out each ball into small globes, roughly the size of a poori.
6. Take some of the meat mixture and spread it on top of a pathiri and place another pathiri on the top, to cover it.
7. Press and seal all the edges well.
8. Beat the eggs, sugar and cardamom powder together in a bowl well and keep aside.
9. Using a spoon spread the blended egg thoroughly over each pathiri (coat it well with the egg mixture).
10. Add some oil into a second pan and heat it.
11. Now take each pathiri and fry it on the pan.
12. Turn it over as needed, until both sides are well cooked.
13. Serve with tomato ketchup.