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
Vegetable oil: 2 Table Spoon
Milk: 4- 5 Table Spoon
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
Cardamom Powder: 1/2 Tea Spoon
Sugar: 4 Table Spoon
Preparation time: 1 Hour
Cooking time: 15 minutes
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
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
Again put some scrambled egg mix and pour a little egg coating mixture
Repeat the same process with the rest of the chapatis.
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
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.