To Make Meat Filling :

Grind ginger, garlic and 4 green chilies into a paste.

Marinate the meat with turmeric powder, red chilli powder, coriander powder, fennel powder and with grounded ginger-garlic-green chilli paste. Mix everything well.Keep it aside for 10-20 mins.

In a pressure cooker, add the marinated meat and cook uncovered for 5 mins.When the meat starts releasing its water, close the pressure cookers with lid and let it cook on full flame till the first whistle sounds, after the first whistle reduce the heat to the low and cook for another 5-8 mins. (Note : Keep in mind, pressure cooking time depends on the type of meat you use,some meat may need more time so open, check and redo the process if needed.) Remove the pressure cooker from flame and after the pressure settles open the cooker, if there is excess gravy simmer uncovered for another 5 minutes to evaporate it.(OR) If you cooking in a stock pot, add marinate meat and cook covered on medium-low heat for 1 hour or till its done.

Allow cooked meat to cool, when its cool. Shred the meat pieces with your finger. Make sure not to mince it. Meat filling should have a thread like consistency.

Heat oil in a pan, and saute finely chopped onions, 2 green chilies and little salt.Add chopped curry leaves.Continue to saute it for couple of minutes.Now add shredded meat and cook for 5-7 mins on medium high heat till everything is combined well and looks dry. Taste and adjust the salt and spice level. Remove from fire and let it cool.

To Make Egg Coating :

Mix everything listed above "To Egg Coating" and keep aside.

To Make Earchi-Irachi Pathiri :

In a bowl combine plain flour, wheat flour, salt and oil. Add lukewarm water, gradually and make a soft dough similar to that of poori dough. Divide into equal sized small balls.

Roll out each ball into small lemon sized balls. Press it between palms.Dust the rolling board and rolling pin using the same all purpose powder used for making pathiri dough. Roll the flattened balls using chapathi roller until you get thin round roti/pathiri; just like you make the pooris.

Spread the meat filling 11/2 to 2 tbsp on a rolled out pathiri /roti, leaving good 1/2 inch from both the sides. (Note : Don't over stuff the pathiris, otherwise it will break while frying.)

Place another rolled out pathiri on top of this and press together the edges. Seal the edges by pressing with your fingers or folding a small portion of the edges of the bottom roti towards top and closing it; while folding the edges just shake the pathiri in between. This prevents from sticking to the surface or you can use fork to seal the edges to form a pattern.Repeat the same process till all pathiri is done.

Heat oil for deep frying in a pan. When it is medium hot, add stuffed pathiris one by one and deep fry on each side for about 2-3 minutes it till it turns golden brown. Drain onto paper towels.

Dip each stuffed chapathi into the egg mixture and turn over once. Now shallow fry in a non stick pa; cook for a few mins, make sure you turn it in between, so that the eggs get cooked on both sides.Drain and serve hot with a hot cup of tea/coffee. Enjoy!