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Mutta Pathiri - Egg Pathiri

Ingredients of Mutta Pathiri

Serves: 6

A Muslim dish.

2 cups plain flour (maida)

5 + 10 eggs

8 white cardamoms, powdered

¼ cup + ½ cup sugar

½ cup ghee

100 gms unsalted cashewnuts

100 gms sultanas (kishmish)

50 gms poppy seeds (khus-khus)

Method of Preparation of Mutta Pathiri

  • Knead flour with ¾ cup water to a smooth dough.
  • Pinch off lime-sized balls of dough dust with extra flour and roll into thin, 10-cm round pathiri.
  • Heat a tava, spread a little ghee on both sides of pathiri and cook till golden brown on both sides.
  • Beat 5 eggs in a bowl, add cardamom powder and ¼ cup sugar, and beat well. Pour into a hot frying pan and cook, stirring constantly to scramble mixture.
  • Beat 10 eggs with the remaining sugar to make a batter.
  • Spread ghee in the base of a frying pan. Dip a pathiri in batter. Lay it flat on the frying pan. Spread a layer of cashewnuts, sultanas, poppy seeds and scrambled eggs. Cover with another pathiri dipped in batter and repeat the layering, ending with a pathiri on top.
  • Spread remaining batter on top and pour over remaining ghee.
  • Cover frying pan with a flat lid which has a ridge. Place red-hot coals on the lid for 15 minutes and for 2 minutes below the frying pan. You can also bake it in an oven pre-heated to 1800 C (3500F) for 20 minutes.
  • Cool, unmould, separate pathiri and serve.

 
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