Yet another favorite Malabar dish…

Hope everyone had a wonderful Eid celebration. We had a double celebration, Eid and my hubby’s birthday with our dear friends. I had spent most of the time in the kitchen over the weekend. Last Saturday, I was busy making my first fondant cake for my hubby’s birthday. I worked on it 6 hours straight, but I thoroughly enjoyed every bit of it and at night my hubby enjoyed massaging my legs. Did he enjoy that? I don’t think so :)

I wouldn’t let go any opportunity to celebrate and obviously food is the first thing that comes to my mind while thinking of celebration. I am exactly like my mom, I enjoy having our friends/family over and making a lot of dishes for them.

Here is the picture of the fondant cake that I’d made. I used store bought fondant, it was really good; wasn’t that sweet and absolutely not gummy. Since, it was my first attempt, I didn’t go overboard trying to make a complicated design, with lots of decoration and all. Also, since it was my man’s birthday cake I didn’t want to add too much colors to it, so went with a simple black and white theme. It was worth all the effort, I am looking forward to making my second fondant cake for my best friend’s kid’s birthday next month. She’s turning 5, since she’s a kid I can add more colors and decorations. For making the cake I used this recipe, covered the cake first with butter cream frosting and then with fondant.

 

Peacock fruit basket:

 

Here is the collage of the Eid spread; made chicken drummettes biryani, butter chicken, chatti pathiri, chicken fry, salad and peacock fruit basket.

 

Among these dishes, my most favorite is chatti pathiri, even our friends were curious about its preparation. I’d already posted the recipe for making adukku pathiri or layered crepes and chicken or chicken pie, the making of that is quite similar to chatti pathiri. For making adukku pathiri, I steam cooked it. 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 will be stacked together as one single piece.

Traditionally, this is made in a small non-stick saucepan so that the end result would look exactly like a cake (similar to erachipola). Well, I made this in a wide pan so it didn’t get that round cake shape, anyway it tasted great. You could make as many layers as you want and the filling can be made with chicken, mutton, beef, vegetables or even eggs. Also, the number of eggs used can also be adjusted, since I dipped the crepes in eggs, I didn’t add eggs for making the crepe batter. If you prefer you can add eggs to the batter and make it more rich and tasty.

This makes a brilliant appetizer for any parties, and can be served for brunch as well. You guests are going to click a lot of pictures of this dish and yes they won’t leave without noting down the recipe :)

There is nothing more enjoyable than sharing food and the recipe with your dear ones!

Chatti Pathiri or Layered crepes and chicken made in a wide pan

Update: Below is the picture of Chatti Pathiri made in a small round saucepan. Also, I added turmeric powder to the batter

chatti pathiri Ingredients

For marinating chicken

  • Chicken breasts ot thighs- 2 breasts, cut small ( or use mutton, beef)
  • Chilly powder- 1 tsp
  • Turmeric powder- 1/8 tsp
  • Garam Masala- 3/4 tsp
  • Fennel powder- 1 1/2 tsp
  • Coriander powder- 1 tsp
  • Salt- to taste

To grind:

  • Garlic- 3 cloves
  • Ginger- 1 inch slice
  • Green chilly- 2 or 3

For making chicken filling:

  • Oil- 3 tbsp
  • Onion, chopped small- 2, large
  • Cilantro, chopped small- 2 handful
  • Curry leaves (optional)- 1 sprig
  • Salt- to taste

For making crepes

  • All purpose flour or Maida- 1 1/2 cups or depending on how many you are making
  • Water- to make a not so thick not so thin batter
  • Egg- 1
  • Turmeric powder- 1/4 tsp (optional)
  • Salt- to taste

Other ingredients

  • Egg, beaten- 2 or depending on how many layers you are making
  • Ground pepper- 1/4 tsp
  • Salt- 2 pinches
  • Cashew nuts, roasted in ghee and chopped small- for garnishing
  • Ghee- 2 tbsp for greasing pan + 2 to 3 tbsp for garnishing

Instruction

Making the chicken filling:

  • Marinate the chicken with the above mentioned ingredients ‘for marinating chicken’ for 15 minutes or longer.
  • Cover the marinated chicken in a saucepan and cook till it has cooked well. No need to add any water, cook it covered so that water will ooze out of the chicken.
  • When all the water has dried off, add 2 tbsp of oil and slightly fry it for a few minutes.
  • Remove from the heat and let it cool down.
  • After the chicken has cooled down, shred it using a fork or your fingers, keep aside.
  • In a blender, coarsely grind the garlic, ginger and chilly.
  • Place a large pan over medium heat, add oil and add onion to it.
  • Add little salt and saute onions till translucent.
  • Add the ground ginger/garlic/chilly to the onions and saute for a few minutes.
  • If you are adding curry leaves, add that as well.
  • Let the onions turn light golden in color.
  • Add cooked shredded chicken and combine well.
  • Cook for a few minutes.
  • Taste and add more salt or chilly powder if needed.
  • Garnish with cilantro and cook for a minute.
  • Remove the pan from the heat and let cool down.

Making crepes:

  • In a blender, combine flour, egg, water and salt.
  • Blend it to a smooth thin batter.
  • You could add turmeric powder if you want the crepes to have a nice yellow color.
  • Heat a non-stick pan over medium heat, grease with non-stick cooking spray or ghee, pour 1 large spoonful of batter to the pan and spread it to round shape using the back of the spoon.
  • Let the bottom side cook, flip it over and let the other side cook. Don’t over cook it or make it crispy.
  • While pouring the batter on the pan, remove the pan from the heat and then pour the batter on it else the batter won’t spread smooth, lumps will be formed because of the heat.
  • Keep aside the cooked crepes.

Layering:

  • For the final cooking, use a small to medium size non-stick saucepan to get a cake shaped chatti pathiri.
  • I used a frying pan that explains the not so round look of the cooked chatti pathiri.
  • In a wide bowl, beat 2 eggs along with 1/4 tsp ground pepper and 2 pinches of salt.
  • Grease the saucepan or frying pan with ghee and place over low heat.
  • Dip the first crepe in the beaten egg.
  • Place the crepe as the first layer in the pan.
  • Spread the chicken filling evenly over the crepe.
  • Spread some chopped cashew nuts.
  • Dip the second crepe in the egg, place it over the chicken filling.
  • Spread the chicken filling and cashew nuts.
  • Repeat the layering till it’s almost close to the brim of the pan and the top layer should be the crepe.
  • If you have beaten eggs remaining, pour it over the top crepe layer.
  • Since I made this in a frying pan as I poured the egg it gathered around the bottom crepes and formed a separate layer.
  • Drizzle with 2 tbsp of ghee over the top layer.
  • Cover the pan with its lid and cook over low heat for 10 to 15 minutes.
  • Cook till the bottom layer has turned light golden in color.
  • Cover the pan with a plate and gently turn the pan upside down so that the layered crepes will fall onto the plate.
  • Grease the pan with a tablespoon of ghee.
  • Gently transfer the chatti pathiri to the pan, now the top part should be placed on the pan.
  • Cook covered for 5 more minutes over low-medium heat.
  • Remove from the heat, cover the pan with a plate and flip it over, chatti pathiri would fall on to the plate.
  • Let it cool down and using a knife cut it just as you cut a cake.
  •  Enjoy as an appetizer or as a main course.

 Tips:

  • Use any kind of filling: mutton, ground beef, vegetarian or egg.
  • Layer the crepes and chicken in a saucepan to get a more cake like chatti pathiri.
Chatti Pathiri or Layered Crepes and Chicken made in a pan - Malabar Speciality
 
Author:
Recipe type: Appetiser
Cuisine: Indian
Ingredients
For marinating chicken
  • Chicken breasts or thighs- 2 breasts, cut small ( or use mutton, beef)
  • Chilly powder- 1 tsp
  • Turmeric powder- ⅛ tsp
  • Garam Masala- ¾ tsp
  • Fennel powder- 1½ tsp
  • Coriander powder- 1 tsp
  • Salt- to taste
To grind
  • Garlic- 3 cloves
  • Ginger- 1 inch slice
  • Green chilly- 2 or 3
For making chicken filling
  • Oil- 3 tbsp
  • Onion, chopped small- 2, large
  • Cilantro, chopped small- 2 handful
  • Curry leaves (optional)- 1 sprig
  • Salt- to taste
For making crepes
  • All purpose flour or Maida- 1½ cups or depending on how many you are making
  • Water- to make a not so thick not so thin batter
  • Egg- 1
  • Turmeric powder- ¼ tsp (optional)
  • Salt- to taste
Other ingredients
  • Egg, beaten- 2 or depending on how many layers you are making
  • Ground pepper- ¼ tsp
  • Salt- 2 pinches
  • Cashew nuts, roasted in ghee and chopped small- for garnishing
  • Ghee- 2 tbsp for greasing pan + 2 to 3 tbsp for garnishing
Instructions
Making the chicken filling
  1. Marinate the chicken with the above mentioned ingredients 'for marinating chicken' for 15 minutes or longer.
  2. Cover the marinated chicken in a saucepan and cook till it has cooked well. No need to add any water, cook it covered so that water will ooze out of the chicken.
  3. When all the water has dried off, add 2 tbsp of oil and slightly fry it for a few minutes.
  4. Remove from the heat and let it cool down.
  5. After the chicken has cooled down, shred it using a fork or your fingers, keep aside.
  6. In a blender, coarsely grind the garlic, ginger and chilly.
  7. Place a large pan over medium heat, add oil and add onion to it.
  8. Add little salt and saute onions till translucent.
  9. Add the ground ginger/garlic/chilly to the onions and saute for a few minutes.
  10. If you are adding curry leaves, add that as well.
  11. Let the onions turn light golden in color.
  12. Add cooked shredded chicken and combine well.
  13. Cook for a few minutes.
  14. Taste and add more salt or chilly powder if needed.
  15. Garnish with cilantro and cook for a minute.
  16. Remove the pan from the heat and let cool down.
Making crepes
  1. In a blender, combine flour, egg, water and salt.
  2. You could add turmeric powder if you want the crepes to have a nice yellow color.
  3. Blend it to a smooth thin batter.
  4. Heat a non-stick pan over medium heat, grease with non-stick cooking spray or ghee, pour 1 large spoonful of batter to the pan and spread it to round shape using the back of the spoon.
  5. Let the bottom side cook, flip it over and let the other side cook. Don't over cook it or make it crispy.
  6. While pouring the batter on the pan, remove the pan from the heat and then pour the batter on it else the batter won't spread smooth, lumps will be formed because of the heat.
  7. Keep aside the cooked crepes.
Layering
  1. For the final cooking, use a small to medium sized non-stick saucepan to get a cake shaped chatti pathiri.
  2. I used a frying pan that explains the not so round look of the cooked chatti pathiri.
  3. In a wide bowl, beat 2 eggs along with ¼ tsp ground pepper and 2 pinches of salt.
  4. Grease the saucepan with ghee, place it over low heat.
  5. Dip the first crepe in the beaten egg.
  6. Place the crepe as the first layer in the pan.
  7. Spread the chicken filling evenly over the crepe.
  8. Spread some roasted cashew nuts over it.
  9. Dip the second crepe in the egg, place it over the chicken filling.
  10. Spread the chicken filling and cashew nuts.
  11. Repeat the layering till it's almost close to the brim of the pan and the top layer should be the crepe.
  12. If you have beaten eggs remaining, pour it over the top crepe layer.
  13. Since I made this in a frying pan as I poured the egg it gathered around the bottom crepes and formed a separate layer.
  14. Drizzle with 2 tbsp of ghee over the top layer.
  15. Cover the pan with its lid and cook for 10 to 15 minutes.
  16. Cook till the bottom layer has turned light golden in color.
  17. Cover the pan with a plate and gently turn the pan upside down so that the layered crepes (it will be stuck together) will fall onto the plate.
  18. Grease the pan with little more ghee.
  19. Gently transfer the chatti pathiri to the pan, now the top part should be placed on the pan.
  20. Cook covered for 5 more minutes over low-medium heat.
  21. Remove from the heat, cover the pan with a plate and flip it over, chatti pathiri would fall on to the plate.
  22. Let it cool down and using a knife cut into wedges just as you slice a cake.
  23. Enjoy as an appetizer or as a main dish.
Notes
You can add an egg while making the crepe batter.
Use any kind of filling: mutton, ground beef, vegetarian or egg.
Layer the crepes and chicken in a saucepan to get a more cake like chatti pathiri.