Chatti Pathiri Recipe / Adukku Pathiri /ചട്ടി പത്തിരി2016-05-25
- Cuisine: Kerala, കേരളം
- Course: Breakfast, Kerala Snacks, Main, Snacks, നാലുമണി പലഹാരം
- Skill Level: Moderate
- Yield : 1
- Servings : 5
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
Chatti Pathiri Recipe / Adukku Pathiri /ചട്ടി പത്തിരി
Chatti Pathiri is a layered pastry made in the North Malabar and Malabar region of Kerala. It is made in both sweet and savoury variations. The dish is very similar to the Italian Lasagna. Instead of pasta; pastry sheets / pancakes made with flour, egg, oil and water are used.
The filling depends on the variation desired. The sweet ones are made with sweetened beaten eggs, nuts and raisins, seasoned with cardamom. The savoury ones are made with traditional meat filling used in making samosas or savoury puffs.
Flour is kneaded into soft dough and rolled into thin pancakes. These pancakes are soaked in milk to soften them and arranged in layers. The fillings are added between these layers.
Chatti Pathiri is considered as an essential part of any festival, pre and post-wedding events and Iftar. This is the spicy version of Chatti Pathiri. Tryout at your home.
- For pan cake : - All purpose flour / maida - 2 cup ( 250 gm )
- Egg - 1no
- Water - 100 ml
- For chicken filling :- Boneless Chicken - 400 gm
- Onion - 1 big ( chopped )
- Red chilly powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Garam masala - 1/4 tsp
- Green chilly - 2 nos ( chopped )
- Ginger garlic paste - 1/2 tsp
- Coriander leaves - a hand full ( chopped )
- Water - 100 ml
- Pepper Powder - 1/4 tsp
- For egg masala : - Egg - 2 nos
- Onion - 1 no ( chopped )
- Green chillies - 4 nos ( chopped )
- Salt to taste
- Coconut oil - 2 tbsp
- Curry leaves - 1 sprig
- Preparing batter for coating :-
- Egg - 3 nos
- Milk - 1/4 cup
- Ghee - 2 tbsp
- Coconut oil - 5 tbsp
Clean and wash chicken well.
Take a pressure cooker and boil the chicken along with 1/2 teaspoon chilly powder, 1/4 teaspoon turmeric powder, 1/4 teaspoon coriander powder, water and salt.
Once the chicken is done, switch off the flame and let it cool. Shred the chicken and keep aside.
Heat oil in a frying pan. When oil becomes hot, add chopped onion into it and saute well until onion become light brown.
Then add ginger garlic paste and chopped green chilly into it. Saute well until raw smell goes. Then add pepper powder and remaining chilly powder, coriander powder and turmeric powder to it.
Saute for a minute or until the raw smell goes. Then add boiled and shredded chicken into it and saute until the chicken become dry and well mixed with the onion masala.
Add garam masala powder, coriander leaves, salt and mix well. Switch off the flame and keep masala aside.
Beat eggs in a bowl by adding green chillies, chopped onion, curry leaves and little salt.
Heat 2 tbsp of coconut oil in a pan and pour the beaten egg mixture and cook for 2 minutes. Stir it until the eggs are fully cooked. Scrambled egg is ready.
Add all purpose flour, egg and salt in a bowl. Whisk it well and make a smooth batter.
Heat a non stick dosa pan and pour a ladle full of batter and make thin crepes.
For preparing batter for coating, add 3 eggs and milk into a bowl. Whisk it well and keep aside.
Layering :- Take a heavy bottom vessel or non stick pan in which the pan cakes should fit. Heat the pan and then grease it with ghee ( both bottom and sides ).
Take one pan cake and dip it in the prepared batter ( we made for coating ) and place it in the pan.
Keep this pan cake as the first layer. Using a spoon, sprinkle the chicken masala filling on top of the pan cake.
Dip the second pan cake in the milk and egg coating mixture and place it on top of the filling.
Sprinkle the scrambled egg mixture and repeat this until all the pan cake and the masala is used up and pan cake being the top layer.
Pour the remaining egg mixture on top of pan cake so that it drains on all the gaps on sides and form a thin layer on top.
Cover it with a lid and cook on a very low flame till the crepes absorbs the batter and the bottom layer turns to light brown ( 15-20 minutes ).
After 20 minutes, cover the pan with flat plate and gently turn the vessel upside down.so that the chatti pathiri will fall on to the plate.
Then grease the non stick pan with one teaspoon ghee and gently transfer the chatti pathiri to the non stick pan again. Now the top part should be placed on the non stick pan. Cook it for 5 minutes on a low flame.
After 5 minutes, switch off the flame and carefully remove it from non stick pan.
Tasty Chatti pathiri is ready to serve. Cut it into desired shape and serve hot.
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