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

salt

oil

water

knead to soft dough

divide the dough into small balls

roll out thin

apply oil and flour

spread it

keep on each other

like layers

roll again

thin layers

heat the tawa

add the chapathi on tawa

slightly cook

both sides

remove the layers

like this

add oil in a pan

onions

saute

ginger-garlic paste

carrot and beans

chili powder, turmeric powder and salt

mix

eggs

salt

sugar

beat

soak the cooked thin layered chapati

on tawa

layer the sauted vegetables

another soaked chapati

layer them with all chapathis

pour the remaining egg

cover and cook

flip over and cook other side

serve

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