Chatti Pathiri

Name: Chatti Pathiri
Total time: 3600 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup All purpose flour or Maida; 2 large Eggs; 1 cup Water(approximately); as required Salt; as required Cooking oil to make the pancakes; 1 cup boneless Chicken (cut into thin strips); 2 medium sized Onion (thinly sliced); 1 cup thinly sliced red and green Capsicum (optional); 2 medium sized chopped green Chilli; 1/2 teaspoon Ginger-Garlic paste; 1 teaspoon Kashmiri chilli powder; 1/4 teaspoon Turmeric powder; 1/2 teaspoon Garam masala powder; 1 tablespoon Cooking oil+1 teaspoon more; 2 tablespoon chopped Coriander leaves; 2-3 tablespoon grated Cheese; 4 Eggs; 1/4 cup Milk; 2 tablespoon chopped Coriander leaves; 1 green Chilli chopped; 1 pinch Salt; 5-6 sliced Cashew nut; 5-6 slices Tomato

Sabrina Yasmin @barak_kitchen

Riyadh

#indiankitchen
#TasteofMalabar
Chatti pathiri is a layered pastry, a traditional dish made in the Malabar region of Kerala. It is specially prepared during the month of Ramadan .It is made in both sweet and savoury variations. The dish is similar to the Italian lasagna, but instead of pasta sheet, pan cake made with egg and flour is used as layers of chatti pathiri. I am sharing here the savoury version of chatti pathiri made with pancakes and chicken.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

1 hour

6 servings

1 cupAll purpose flour or Maida
2large Eggs
1 cupWater(approximately)
as requiredSalt
as requiredCooking oil to make the pancakes
For the Stuffing
1 cupboneless Chicken (cut into thin strips)
2medium sized Onion (thinly sliced)
1 cupthinly sliced red and green Capsicum (optional)
2medium sized chopped green Chilli
1/2 teaspoonGinger-Garlic paste
1 teaspoonKashmiri chilli powder
1/4 teaspoonTurmeric powder
1/2 teaspoonGaram masala powder
1 tablespoonCooking oil+1 teaspoon more
2 tablespoonchopped Coriander leaves
2-3 tablespoongrated Cheese
For the coating
4Eggs
1/4 cupMilk
2 tablespoonchopped Coriander leaves
1green Chilli chopped
1 pinchSalt
For the topping
5-6sliced Cashew nut
5-6 slicesTomato

Saved

Steps

1 hour

1

Take boneless chicken pieces in a dish and add turmeric powder, chilli powder and salt.
2

Mix well and keep aside for 10 minutes.
3

Heat 1 teaspoon oil in a non stick pan and add the marinated chicken pieces.
4

Fry for 4-5 minutes until the pieces become soft and light golden brown in colour.
5

Transfer to a bowl and when cools a little bit, shread into small pieces with your hand.
6

Cut onion, capsicums, green chilli in thin pieces.
7

Heat again 1 tablespoon of oil in a pan and add chopped onions.
8

Saute onions until soft and then add ginger-garlic paste.
9

Add capsicum and green chillis.
10

Saute for 2-3 minutes and then add shredder chicken.
11

Stir and add garam masala powder, salt and coriander leaves.
12

Mix and saute until veggies become little soft and remove from heat. Stuffing is ready.
13

For the pancakes take 1 cup of maida in a mixing bowl.
14

Break 2 eggs in it.
15

Add salt and mix well to incorporate egg to the flour.
16

Slowly add water to make a batter(not too thin nor too thick). I add approximately 1 cup of water to make the batter.
17

For the coating break 4 eggs in a mixing bowl.
18

Beat and add chopped coriander leaves, chopped green chillies, milk and salt.
19

Mix well and keep aside.
20

Now start making the pancakes.
21

Add 2-3 drops of oil to a non stick pan and heat.
22

Add 1 or 2 tablespoon of batter to the pan (according to your desired shape) and spread with the back side of the spoon to make a thin pancake.
23

Cover and cook in low heat for a minute and then flip.
24

Cook the other side also for a minute and then remove.
25

Similarly make all the pancakes in low heat. Be sure to make them in equal size, as later we have to layer them in a pan. So they must accomodate to that pan also where we will make the layers.
26

Now take a pan of the size of the pancakes and grease with oil.
27

Take 1 pan cake and coat it with the egg mixture.
28

Place it to the bottom of the greased pan.
29

Make a layer of some prepared chicken mixture over the pancake.
30

Sprinkle some grated cheese.It's completely your choice whether you will add cheese or not. Traditionally cheese is not used.
31

Coat another pancake and place it over the cheese layer.
32

Like this make 3 or 4 layers, 1st coated pancake, then chicken mixture and cheese at the top.Last layer should be of pancake.
33

At the top add some tomato slices and cashew nuts.
34

Heat a big griddle or pan where you will put the arranged pancake pan.
35

Place the prepared pancake pan on the centre of the griddle.
36

Cover and cook in low heat for about 12 to 15 minutes to cook completely.
37

After 12 or 15 minutes remove the cover and very carefully flip the chatti pathiri.
38

Cover and again cook in low heat for 10 minute.
39

When done take a plate,place it over the pancake and carefully flip the pan. The chatti pathiri will be transferred to the plate.
40

If you have pancakes left then again make another pathiri following the same procedure.
41

Cut in small pieces and serve warm as snack with a cup of tea or during iftar in ramadan.