A Traditional Malabar Cuisine
It's a famous tasty spicy malabar dish, can be served as a starter and as an evening snack.
Chatti pathal / Chatti Pathiri is a dish that has layers of chappathi/ pancakes, that can be made with sweet or spicy non veg filling. I had bookmarked this recipe last Ramadan when my friend Neethu Akhil told me about this dish from Asianet Taste Time Programme. She told it was a must try dish and was too good. So I thought I would give it a try. These kind of snacks are only made during Ramadan for Breaking the fast. I wanted to try this since very long time, so tried and we liked it very much and so sharing with you all. We can make it with egg/beef/ chicken/mutton/ with fish (prawns).Here I explain the preparation of Chatty Pathiri with chicken and scrambled egg.
Ingredients:
I tried it with two layers egg and chicken. You can try it with chicken
only or with egg and other items of your choice.
Chicken Layer: First cook chicken with below ingredients
750g
chicken on bone or bone less (I used boneless, make it into small cubes)
2 tsp oil
½ tsp
black pepper powder
¼ tsp
turmeric powder
1 tsp
coriander powder
½ to 1
tsp chicken masala powder (optional)
Salt
Scrambled Egg Layer: Total eggs for both coating and for layering is 8
to 9 eggs
3 to 4 Eggs –
add a pinch of salt, beaten and keep aside
For masala: for both layer same masala
6 medium or
big onions sliced (each for chicken and egg)
6 garlic
1 ½ tbsp, finely chopped (each for chicken and egg)
2 ”, 1 ½
tbsp finley chopped ginger (each for chicken and egg)
5 green
chillies finely chopped, 2 tbsp (each)
½ cup
finely chopped coriander leaves
¾ tsp
garam masala powder (each)
For pancakes:
1 ½ cups plain flour (Maida)
1 large
egg
Water –
to make dough
¾ tsp
salt
2 tsp
melted ghee
For egg and milk mix to coat the pancakes or rotis:
4 eggs,
or you may use 5 if you don’t have enough eggs to coat the pancakes
½ to 1
cup milk
pinch of
salt
Preparations:
For the pancakes/ roti:
Whisk
together the flour, salt , egg and enough water to make a smooth dough, and
make medium size rotis. (not-so- thick or thin rotis).You can eyeball the diameter of
the crepe to the tin/pan you will be layering it.It's perfectly OK to be a
little big. Do not overcook the rotis. Make them to the size of the saucepan
that you will be doing your final assembly. I cooked in a 9 inch pan, so I made
my rotis slightly bigger than the pan, about 10-11 inch, so that I can cover
the base of the pan well.
For the filling (Chicken masala):
1. Rub the chicken with salt, turmeric and pepper powder. Place a
saucepan, add oil, put all the powders and sauté, add the chicken and salt. Mix
it well with the masala and cover and cook on medium heat until the chicken is
done. Once the chicken is cooked, boil off the liquid in the pan, turn off the
heat.
2. Cool the chicken down, (separate the chicken off the bone,) and shred
the chicken using fingers and discard the bones. Keep the shredded
chicken pieces aside. For scrambled Egg
layer take 3 to 4 eggs and add a pinch of salt, beaten and
keep aside.
3. Take two large frying pan or a sauce pan(one for chicken and one foe
egg),pour oil or ghee ( I used ghee) throw in half a quantity of (masala
ingredients in each pan )the sliced onion, ginger, garlic, green chillies and
salt and cook on medium heat until onions are soft, translucent and light
golden brown. Add the shredded chicken in one pan and mix it well with the
masalas. In other pan pour the beaten eggs and scramble it.
4. Add chopped coriander and garam masala to both items mix it well and
keep it aside.
Egg-milk mix:
Break 4
to 5 eggs into a wide bowl and whisk. Add a pinch of salt and keep
aside. In another wide bowl take ½ to 1 cup milk or coconut milk. This is used to
coat the rotis while layering, and to keep the whole chatti pathiri into one
piece without splitting.
For the pancakes and final Assembling: (also refer notes below for the
video)
1. Grease Place the saucepan you are going to make your chatti pathiri on
low heat put 1 ½ tsp ghee and grease it.
Take your first pathiri (roti) and dip it into milk and then to beaten egg and
place it onto the base of the pan. (while dipping don’t soak it just dip it and
take immediately, otherwise it will break). Scatter some chicken masala on top
sparingly and place another pancake dipped in egg-milk mix and on top of that
scatter scrambled eggs. Keep repeating the procedure until the roti and filling
is over. Note the top layer should be the roti.
2. Pour the remaining egg mix onto the stacked pathiris and tuck in
the sides of the pan cakes in.
3. Cover the pan tightly with a tight fitting lid, and place it on low heat
Let the Chatti pathiri cook on low heat until the egg mix on top is set and
steam has started coming through, about 20-30 minutes depending on the heat and
the pan used. Flip this on to a plate, and slide it back to the pan, the top
side going down. Cook for 5 more minutes.
You can
cut them into squares of serve in wedges and have with ketchup if you like it
that way.
Notes: Making this Chattipathiri is not a science. You can use any size pan
and make make pancakes to fit that pan.This can also be baked in a pan. Bake it
in a moderate temperature oven until the top is just golden.
so tempting clicks !!!
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