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Chatti Pathiri - Kerela

Chatti pathiri is a layered pastry made in the Malabar region, of Kerala, India. 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. The filling depends on the variation desired. The sweet ones are made with sweetened beaten eggs, nuts and raisins, seasoned with cardamom. The savoury ones are made with traditional meat filling used in making samosas or savoury puffs. The flour is kneaded into soft dough and rolled into thin pancakes. These pancakes are soaked in milk to soften them and arranged in layers.


An essential ingredient to enhance the authenticity of the dish is white poppy seeds, used extensively in Malabar cuisine while making biryani and meat stews. It is considered an essential part of any festival, pre- and post-wedding events, and Iftar. This dish is popular during the Ramadan Fasting period.


LETS GET COOKING:

Chatti Pathiri



Course : Savoury


Cuisine : Indian




Prep time : 10 minutes




Process time : 20 minutes




Total time : 30 minutes


Ingredients:

  • Maida - 1 cup

  • Eggs - 3

  • Carrot - 1

  • Beans - 3

  • Onion - 1

  • Ginger-garlic paste - 1 tsp

  • Turmeric powder - 1/2 tsp

  • Chili powder - 1 tsp

  • Garam masala - 1/2 tsp

  • Salt - 1 tsp

  • Sugar - 1 tsp

  • Oil - 1 tsp

Instructions:

To make thin layer chapathi:

  1. Add maida in a bowl with salt and oil, add water gradually to form a soft dough

  2. Divide the dough and roll out thin layer

  3. Add oil and flour on each layer and spread them

  4. Place each layer on each other and roll out thin layer again

  5. Place then on hot tawa and cook on both sides in low flame,half cook

  6. Separate the half cooked chapathi as layers and keep aside

To make stuffing:

  1. Add oil in a pan, then add chopped onion to it and saute them well until soft

  2. Then add ginger-garlic paste, saute them again until raw smell goes

  3. Now add chopped carrots and beans and mix well

  4. Add turmeric powder, chili powder, garam masala and salt

  5. Saute everything until aromatic and vegetables are half cooked and keep aside

Lets layer it:

  1. In a bowl crack open eggs, salt and sugar and beat them well

  2. Now dip the thin layer half cooked chapathi and place them on tawa

  3. Apply the vegetables stuffing on it, then again dip other half cooked chapathi in egg mixture and place on vegetables layers, repeat it until all layers are done

  4. Pour the remaining egg mixture on it and cover and cook them for 15 minutes

  5. Flip and cook again

  6. Cut and serve

Pictorial :


maida
maida

add salt to the flour
salt

oil
oil

water
water

knead to soft dough
knead to soft dough

divide the dough into small balls
divide the dough into small balls

roll out thin
roll out thin

apply oil and flour
apply oil and flour

spread it
spread it

keep on each other
keep on each other

like layers
like layers

roll again
roll again

thin layers
thin layers

heat the tawa
heat the tawa

add the chapathi on tawa
add the chapathi on tawa

slightly cook
slightly cook

both sides
both sides

remove the layers
remove the layers

like this
like this

add oil in a pan
add oil in a pan

onions
onions

saute
saute

ginger-garlic paste
ginger-garlic paste

carrot and beans
carrot and beans

chili powder, turmeric powder and salt
chili powder, turmeric powder and salt

mix
mix

eggs
eggs

salt
salt

sugar
sugar

beat
beat

soak the cooked thin layered chapati
soak the cooked thin layered chapati

on tawa
on tawa

layer the sauted vegetables
layer the sauted vegetables

another soaked chapati
another soaked chapati

layer them with all chapathis
layer them with all chapathis

pour the remaining egg
pour the remaining egg

cover and cook
cover and cook

flip over and cook other side
flip over and cook other side

serve
serve




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