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)
  • Chili 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 chili- 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- enough 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. To the chicken, add the above-mentioned ingredients 'for marinating chicken'.
  2. Add the marinated chicken into a saucepan and cook covered. No need to add water, cook 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 chicken for a few minutes.
  4. Remove the pan from the heat and let 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 green chilies.
  7. Place a large pan over medium heat, add oil and add onions.
  8. Add ½ tsp salt and saute onions till translucent.
  9. Add the ground ginger/garlic/chili 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 chili powder if needed.
  15. Garnish with cilantro and cook for a minute.
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. In a wide bowl, beat 2 eggs along with ¼ tsp ground pepper and 2 pinches of salt.
  3. Grease the saucepan with ghee, place it over low heat.
  4. Dip the first crepe in the beaten egg.
  5. Place the crepe as the first layer in the pan.
  6. Spread the chicken filling evenly over the crepe.
  7. Spread some roasted cashew nuts over it.
  8. Dip the second crepe in the egg, place it over the chicken filling.
  9. Spread the chicken filling and cashew nuts.
  10. Repeat the layering till it's almost close to the brim of the pan and the top layer should be the crepe.
  11. If you have beaten eggs remaining, pour it over the top crepe layer.
  12. Drizzle with 2 tbsp of ghee over the top layer.
  13. Cover the pan with its lid and cook for 10 to 15 minutes.
  14. Cook till the bottom layer has turned light golden in color.
  15. 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.
  16. Grease the pan with some more ghee.
  17. Gently transfer the chatti pathiri to the pan, now the top part should be placed on the pan.
  18. Cook covered for 5 more minutes over low-medium heat.
  19. Remove from the heat, cover the pan with a plate and flip it over, chatti pathiri would fall on to the plate.
  20. Let it cool down and using a knife cut into wedges just as you slice a cake.
  21. 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.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/chatti-pathiri-or-layered-crepes-and-chicken-made-in-a-pan-malabar-speciality/