Heat oil in a pan. Fry the onions until it softens and add the ginger, garlic and green chilly. Sauté till the raw smell disappear.
Add the turmeric powder, coriander powder and pepper powder. Cook the masala and add the minced meat. Mix it well to coat.
Add salt and keep it covered until it is cooked. Add lime juice and turn off the flame.
Prepare the crepe batter by mixing together the flour, egg, water and salt in a bowl. Add water as needed to form a runny batter.
Heat a tawa and pour a ladle full of batter onto the hot tawa. Ensure that the flame is on medium and prepare the round crepe by running the ladle in a circular pattern on the batter. Flip over once and cooked gently. Do not let it get crisp as it might break open while placing the filling.
Take one of the crepe and place two spoonful of filling on the centre of the round crepe. Using the same spoon adjust the filling to form either a square shape or a rectangle shape. This is done just to make the irachi petti hold the shape.
In order to cover the filling, first fold over one side towards the top of the filling, such that the bend in the fold is at the point where the filling ends .Repeat the same with the opposite side. Now fold the other two ends one at a time thereby sealing the filling in ( may form a square or a rectangle shape). It is always better to have larger crepes made so that the folding is easy and it stays. Smaller folded flaps tend to open up while cooking.
Place this on a plate with the folded flaps facing down. Repeat the same with other crepes.
Heat oil in a pan, Dip each of the petti in the beaten egg and coat it with bread crumbs. Then place the petti in the pan with the flap side facing down. Cook till it browns well on one side and then flip over.
By Ria Samuel