Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, 'chatti pathiri' - layered pathiri - indian lasagna. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
'Chatti Pathiri' - Layered Pathiri - Indian Lasagna is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. 'Chatti Pathiri' - Layered Pathiri - Indian Lasagna is something which I’ve loved my entire life.
Chatti Pathiri is a layered dish made in the Northern Malabar region of Kerala, mainly Kannur, Thalassery and Calicut. After having a piece of it,i didn't have my dinner, it was that full. When i did a search on internet, i saw that many have recalled it as the "Indian Lasagna" and in Ria's collection it.
To get started with this particular recipe, we must prepare a few components. You can have 'chatti pathiri' - layered pathiri - indian lasagna using 24 ingredients and 21 steps. Here is how you cook that.
The ingredients needed to make 'Chatti Pathiri' - Layered Pathiri - Indian Lasagna:
- Prepare For the pancakes/crepes
- Take and 1/2 cups - All purpose flour
- Make ready - Egg
- Prepare Salt
- Prepare Water
- Make ready For the Masala Filling
- Prepare Kg- Chicken Boneless
- Take small - Onion
- Prepare - Green chilly
- Make ready - Ginger-garlic paste
- Make ready - Turmeric powder
- Get - Red Chilly powder
- Make ready (I used eastern Chicken Masala) - Chicken Masala
- Take - Garam Masala
- Prepare Tsp- Fennel powder
- Make ready - Curry Leaves chopped
- Get cup- Coriander Leaves chopped
- Take Salt
- Get Ghee - melted
- Get For the coating
- Make ready - Eggs
- Prepare - Milk
- Prepare - Pepper powder
- Prepare Salt -
It is made in both sweet and savoury variations. The dish is similar to the Italian lasagna, but instead of pasta, pastry sheets / pancakes made with flour, egg, oil and water are used. Vahrehvah : Chatti Pathiri is a traditional dish from the Malabar cuisine Chatti Pathiri is very similar to the Italian lasagna where instead of pasta, pastry sheets Chatti Pathiri is made in both sweet and savory variations. The filling depends on the variation desired.
Instructions to make 'Chatti Pathiri' - Layered Pathiri - Indian Lasagna:
- Masala Preparation
- 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.
- In a pan heat oil, add finely chopped onion and green chillies. Fry till onions turns translucent and little brown.
- Add ginger-garlic paste. Sauté till the raw smell goes. Add a sprig of chopped curry leaves to it.
- 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.
- Making Pancakes/Crepes
- 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)
- 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.
- For Coating
- In a wide plate/bowl, beat the eggs and milk, add salt and pepper powder.(I found plate easy).
- Layering
- 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.
- Take a pancake/crepe and dip it in "For coating" mixture.
- 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.
- Now dip the next crepe in egg mixture, make the second layer, spread chicken filling and repeat the same as for the first layer.
- Continue doing the same, until you get the final top layer as the crepe.
- 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.
- Hold both the sides of the sauce pan and give a small shake so that the coating gets through the sides of the pan.
- 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.
- 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.
- 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.
While chatti pathiri as the name suggests, it's made in a 'chatti' which means 'a pan' in malayalam. Also, each crepe was first dipped in the beaten egg and layered, by this way it Update: Below is the picture of Chatti Pathiri made in a small round saucepan. Also, I added turmeric powder to the batter. Chatti Pathiri is layered savoury pastry made in Malabar and the northern regions of Kerala. A hot favourite during the month of Ramadan, it's one among the preferred dishes to be had while breaking the fast.
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