'Chatti Pathiri' - Layered Pathiri - Indian Lasagna

Name: 'Chatti Pathiri' - Layered Pathiri - Indian Lasagna
Cuisine: Indian
Ingredients: For the pancakes/crepes; 1 and 1/2 cups - All purpose flour; 1 - Egg; Salt; Water; For the Masala Filling; 1/2 Kg- Chicken Boneless; 7 small - Onion; 6 - Green chilly; 3 Tsp - Ginger-garlic paste; 1/2 Tsp - Turmeric powder; 3/4 Tsp - Red Chilly powder; 1 Tbsp (I used eastern Chicken Masala) - Chicken Masala; 1/4 Tsp - Garam Masala; 1/4 Tsp- Fennel powder; 2 Sprigs - Curry Leaves chopped; 1/2 cup- Coriander Leaves chopped; Salt; Ghee - melted; For the coating; 5 - Eggs; 2 Tbsp - Milk; 1/4 Tsp - Pepper powder; 1 pinch Salt -

Preetha Soumyan @cook_7800219

India

Chatti Pathiri is a layered dish made in the Northern Malabar region of Kerala, mainly Kannur, Thalassery and Calicut. This is made with either sweet or savory (meat) filling. It is mainly made by the Muslim community during the Ramadan period as an evening snack. It is also called as “Chatti Pathal/Atti Pathal”.
I have made the savory version of it and I am making it for the first time…It comes with 10-12 layers of crepes/pancakes, each layer of crepes/pancakes sandwiched with meat filling and then coated with egg mixture. You can either bake it or cook it on stove top. I cooked it on stove top.

Preetha Soumyan @cook_7800219

Saved

Ingredients

For the pancakes/crepes
1and 1/2 cups - All purpose flour
1- Egg
Salt
Water
For the Masala Filling
1/2Kg- Chicken Boneless
7small - Onion
6- Green chilly
3 Tsp- Ginger-garlic paste
1/2 Tsp- Turmeric powder
3/4 Tsp- Red Chilly powder
1 Tbsp(I used eastern Chicken Masala) - Chicken Masala
1/4 Tsp- Garam Masala
1/4Tsp- Fennel powder
2 Sprigs- Curry Leaves chopped
1/2cup- Coriander Leaves chopped
Salt
Ghee - melted
For the coating
5- Eggs
2 Tbsp- Milk
1/4 Tsp- Pepper powder
1 pinchSalt -

Saved

Steps

1

Masala Preparation
2

Boil chicken pieces with little salt, turmeric and pepper powder. Let the chicken absorb all the water. Cool it down and shred/cut into pieces.
3

In a pan heat oil, add finely chopped onion and green chillies. Fry till onions turns translucent and little brown.
4

Add ginger-garlic paste. Sauté till the raw smell goes. Add a sprig of chopped curry leaves to it.
5

Add the masala powders and salt to it. Sauté well for few minutes. Now add the shredded chicken to it. Mix well and cook closed for 5 minutes.The masala should be a dry. Garnish with coriander leaves. Remove from fire and keep aside to cool.
6

Making Pancakes/Crepes
7

Mix flour,egg,salt and enough water in a blender. Blend it to a thin batter. Now heat a nonstick pan on a medium heat. Pour a ladle full of batter to the pan and swirl it to a thin round shape using the back of the spoon, like how you swirl it for making dosa. Cook on both the sides. (Do not have to make it crispy)
8

Prepare crepes using the remaining batter, you may get up to 10 -12 crepes out of this batter. Keep it aside. Make sure that the pancakes do not stick to each other, it might be a pain to separate them. Do not change the heat of the pan.
9

For Coating
10

In a wide plate/bowl, beat the eggs and milk, add salt and pepper powder.(I found plate easy).
11

Layering
12

You can use a small or medium sized non-stick sauce pan/frying pan for the final cooking. With this you will get a cake shaped Chatti pathiri. Now grease the sauce pan with ghee.
13

Take a pancake/crepe and dip it in "For coating" mixture.
14

Place this as the first layer of the "Chatti Pathiri". Spread 1 to 2 tablespoon of the chicken filling evenly over the crepe.Pour a spoon of coating on the sides of the layer and press the masala.
15

Now dip the next crepe in egg mixture, make the second layer, spread chicken filling and repeat the same as for the first layer.
16

Continue doing the same, until you get the final top layer as the crepe.
17

Pour the remaining coating mixture onto the sides and top of the crepe. Drizzle a tablespoon of ghee on the sides and top of the crepe.
18

Hold both the sides of the sauce pan and give a small shake so that the coating gets through the sides of the pan.
19

Cover it with a lid and cook on very low fire for about 30 - 45 minutes.In between check it. If you see the sides golden brown in colour, off the flame and cover it with a plate and gently flip it over.
20

Grease the pan with 2 teaspoon of ghee, gently transfer the chatti pathiri to the pan, but with the top side down.This is done to get a light brown colour on the top side of it. Just cook for 2 minutes. Off the flame.
21

Remove from stove and again cover the pan with a plate and slowly flip it over. Cool it down and cut like a cake and serve.