Ad

Anju's Recipe Book. Powered by Blogger.
 
Monday, 19 November 2012

Chatti Pathiri / Layered pan cake


Our Malabar version of Italian Lasagne :)
Note: This is the sweet version. For the spice lovers, another recipe will follow soon.
 

Ingredients (Serves 6 to 8 people)

First Set of Ingredients

Maida: 250gms
Vegetable oil: 2 Table Spoon
Milk: 4- 5 Table Spoon
Water
Salt

Second Set of Ingredients

Egg: 5
Sugar: 10 - 12  Table Spoon
Broken Cashew nuts: 3 Table Spoon
Raisins: 3 Table Spoon
Poppy Seeds: 3 Table Spoon
Cardamom Powder: 3/4 Tea Spoon
Ghee: 2 Table Spoon

Third Set of Ingredients

Egg: 4
Cardamom Powder: 1/2 Tea Spoon
Sugar: 4 Table Spoon


Preparation time: 1 Hour
Cooking time: 15 minutes

Method

Making Pathiris (Chappatis)

Slightly heat the vegetable oil and add it to the flour and blend in well
To this add milk and then required salt and water and make it to a smooth chappati dough
Cover it with a wet cloth and keep the dough aside for 40 to 45 minutes
Then make it to 10 equal portions and make chappatis out of it
Make sure that the chapatis are almost of the same size and it should be thin
Cook the chapatis and keep it aside.  Do not make it too stiff.  Just a  slight cooking is enough.

Making the filling

Beat 5 eggs mentioned in the second set of ingredients adding sugar and cardamom powder
Pour1 table spoon ghee to a pan and slightly fry the cashew nuts, raisins and poppy seeds
To the same pan pour the egg sugar mix and scramble it well.
Take some of the fried cashew nuts, raisins and poppy seeds and keep aside for garnish
Mix rest of the fried cashew nuts, raisins and poppy seeds with the scrambled egg mix and divide it to 9 equal portions

Making the coating

Beat 4 eggs mentioned in the third set of ingredients adding cardamom powder and sugar

Take a heavy bottomed wide and deep vessel.  Good if you use a  flat bottomed vessel.
Pour a little ghee
Place a chapati on top of it.  This is the first layer, on top of it add some scrambled egg mixture and pour a little egg coating mixture
Dip the second chapati in the egg coating mixture and place it.
Again put some scrambled egg mix and pour a little egg coating mixture
Repeat the same process with the rest of the chapatis.
The top layer will be the chapati, now pour the rest of the egg coating mixture, and sprinkle the fried cashew nuts, raisins and poppy seeds which you have kept aside for garnish. (If you feel the egg coating mixture was not sufficient, take 1 or 2 more eggs, add cardamom powder and sugar and use the same.  But make sure the top layer should be covered with egg coating)

Close the lid of the pan and cook in very low flame.  Make sure that the lid of the pan is intact.
When one side is cooked carefully turn it over and cook the other side

Note:

I have cooked (Cooking time 12 to 15 minutes) this in a aluminium vessel on stove, keeping the flame to the minimum and also put coconut husk embers on top of the lid, so there was no need to flip the chatti pathiri, as heat was given from top and bottom.
You can increase or decrease the quantity of sugar as per the sweetness required
This is the sweet version of chatti pathiri, if you want to make a spicy one make the filling using minced chicken or meat (Will post soon).  Do not add sugar to the egg, can reduce the number of eggs, or can completely avoid scrambled egg while making the filling.  Use egg only for coating.
4 comments

4 Responses so far.

  1. Roopa Kv says:

    Thank you posting such an attractive,flavorful dish...

  2. Very unique recipe Anjali.never heard of this recipe.Looks very yummy.will try it for sure :)
    www.laavyskitchen.com

  3. It is a traditional malabar(north of kerala)muslim dish.Let me know how it comes out:)

Leave a Reply

Follow by Email

Labels

About Me

My Photo
Hi foodies! Thanks for visiting my blog ; my recipe book. This blog is for the real foodies, who don’t mind being called so….for the ones who appreciate cook…who love to eat, cook and serve(not necessarily in that order). I am one of your kind too. This is a part of my attempts to do something for the foodie community and for the aspiring foodies too. Here, I am putting together some easy, but delicious recipes. You just try these out and you’ll see what I mean. Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are. Remember, these are all recipes that I have personally tried out and relished. I have tried my best to add pictures of various stages of the process apart from the final product with a hope that it helps you better. Now the ball’s in your court. You just have to try it and taste it and don’t forget to share it, ‘coz a shared meal is always more filling.
 
Anju's Recipe Book © 2011 SpicyTricks & ThemePacific.