Chatti pathiri (atti pathiri or atti pathal)

(layered pan cakes with meat or chicken filling-A north Malabar delicacy)

hi friends,”RamadanMubarak”

Chatti pathiri or adukku pathiri is a very famous classic North Malabar snack usually made during Ramadan,actually a snack but heavier than a snack .There are two versions of chatti pathiri sweet and savory.Several times I made both version especially the sweet chatipathiri.I always prefer spicy food so I just decided to make the savory version.

may be the recipe looks too long but preparing chati pathiri is not a difficult thing.the only thing is ,you need some patience and a perfect vessel.then prepare the filling,make pan cakes and coat it with batter then arrange layers.thats it……..

Wikipedia says it is similar to Italian lasagne. Instead of pasta ,pastry sheets or pan cakes made with flour egg and milk are used.you can make chatti pathiri in two ways by making thin uniform size chapatis or by making pan cakes.I prefer making pan cakes because its more easy.you can use it as a snack or appetizer.Here is the recipe of chatti pathiri…………enjoy it

Print Recipe

Chatti pathiri (atti pathiri or atti pathal)

layered pan cakes with meat or chicken filling-A north Malabar delicacy. Chatti pathiri or adukku pathiri is a very famous classic North Malabar snack usually made during Ramadan,actually a snack but heavier than a snack,so you can serve it as a snack or appetizer

Course

Appetizer

Cuisine

South Indian

Cook Time

45 minutes

Servings

serving

Ingredients

for pan cakes

• 1 nos egg
• 11/2 cups all purpose flour
• 1/4 teaspoon pepper powder
• salt

for filling:-

• 400 g chicken meat/ bonless
• 3/4 teaspoon chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon garam masala
• 1 teaspoon ginger garlic paste each
• 1/2 teaspoon green chili crushed
• 3 nos onion
• coriander leaves a hand ful
• raisins (optional)a hand ful
• salt
• oil
• ghee

for coating

• 3 nos egg
• 1/4 cup milk
• 1/2 teaspoon sugar (optional)
• 2 pinchs salt

for garnishing

• cashew nut a hand ful
• 2 teaspoons poppy seeds
• raisins a hand ful

Course Appetizer Cuisine South Indian Cook Time 45 minutes Servings serving Ingredients for pan cakes 1 nos egg 11/2 cups all purpose flour 1/4 teaspoon pepper powder salt for filling:- 400 g chicken meat/ bonless 3/4 teaspoon chili powder 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1/4 teaspoon garam masala 1 teaspoon ginger garlic paste each 1/2 teaspoon green chili crushed 3 nos onion coriander leaves a hand ful raisins (optional)a hand ful salt oil ghee for coating 3 nos egg 1/4 cup milk 1/2 teaspoon sugar (optional) 2 pinchs salt for garnishing cashew nut a hand ful 2 teaspoons poppy seeds raisins a hand ful

Instructions

1. Preparing the filling:-
2. clean and wash chicken well .boil the chicken along with 1/2 teaspoon chili powder, 1/4 teaspoon turmeric powder ,3/4 teaspoon coriander powder and salt.(use a pressure cooker or sauce pan)
3. mean time thinly slice onion,
4. once the chicken done switch of the stove and let it cool .then shred the chicken with your hands or mince it.then keep aside.
5. heat a medium size or large frying pan,pour oil in to it, when oil becomes hot(not smoky hot) add thinly sliced onion,saute well until onion become light brown.

   
6. then add ginger garlic paste and crushed chili.saute well till raw smell goes.then add pepper powder and remaining chili,coriander,turmeric powder.
7. saute for a minute or until the raw smell goes, then add boiled and shredded chicken saute until the chicken become become dry and well joined with the onion masala.

   
8. add garam masala powder and salt.mix well switch of the stove and keep masala aside

   
9. Preparing the pan cakes:-
10. now we can make the pan cakes for that add all purpose flour,egg,milk and pepper and salt in a bowl and whisk well and make a smooth batter(dosa batter consistency and lump free).

    
11. heat a non stick dosa pan or traditional dosakallu ,pour a ladle full of batter and make thin crepes.(not too thick or too thin)cook both sides till small brown spots appears.make 10 pan cakes

    
12. keep the pan cakes aside
13. Preparing batter for coating :-
14. next is coating dosa with egg for that add all ingredients under coating in to a bowl whisk well and keep aside.

    
15. layering:-
16. take a heavy bottom vessel or non stick pan in which the pan cakes should fit.make it hot then grease it with ghee (both bottom and sides,use generously).
17. take one pan cake and dip it in to the batter (we made for coating) and place it in to the pan,

    
18. take one more pan cake and do same.this is the first layer.

    
19. spread the filling evenly on top of it.spread some raisins and coriander leaves .then take another crepe and dip it into the batter then place it over the filling,again spread filling,raisins and coriander leaves. repeat layering until pan cakes are finished.the top layer should be pan cake.

    
20. pour the remaining batter(batter for coating) on top of it.(if you have too much excess batter add little only)
21. spread some ghee over the top layer and sides.sides. Sprinkle raisins ,cashew nut and poppy seeds on top of it.cover with a lid and cook in a very low flame till the crepes absorbs the batter and the bottom layer turns to light brown(approximately 15-20 minutes).
22. cover the pan with flat plate and gently turn the vessel upside down.so that the chatti pathiri will fall on to the plate.
23. then grease the vessel with one teaspoon ghee.then gently transfer the chattipathiri to the vessel .now the top part should be placed on the vessel.cook few more minutes.
24. once done care fully remove from pan.cut in to cake like pieces.
25. serve with tea.