Welcome back, our today’s guest need no introduction. I am talking about Thas of ‘Cooking with Thas‘, she is a wonderful blogger and also been a regular contributor to ‘Ramadan Guest Post series ‘Joy From Fasting To Feasting’.Today she is going to share with is her hometown delicacy Chatti Pathiri.
Hello everyone! Wishing a blessed Ramadan to those who observe it. Ramadan is clearly not about feasting, so on weekdays I take it easy and make simple and quick recipes. However, on weekends I like to make an elaborate Iftar-mostly traditional and family favorite dishes. I feel more enthusiastic when my Man turns into my sous chef and we together make delicious Iftar for family and friends.
Chatti Pathiri or Crepes stuffed with chicken, layered and cooked in a pan is a Malabar specialty dish. This can be served as an appetizer or as a main dish and is one of my favorite dishes. My love for Malabar cuisine knows no bounds; it’s rich and tantalizing flavor never fails to make my taste buds dance with joy. Malabar cuisine is mostly inspired by Arab, Portuguese and Dutch cuisine, hence it showcases the perfect fusion of different cultures and flavors.
I’m thrilled to share this delicious recipe with you all, it’s totally worth trying.
FOR MARINATING CHICKEN:
- Chicken breasts or thighs- 2 breasts, diced small ( or use mutton, beef)
- Chili 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
FOR MAKING CHICKEN FILLING:
- Oil- 3 tbsp
- Onion, chopped small- 2
- Ginger-Garlic paste- 1 tbsp
- Cilantro, chopped- 2 handful
- Curry leaves (optional)- 1 sprig
- Salt- to taste
FOR MAKING CREPES:
- All purpose flour or Maida- 1 1/2 cups
- Water- enough to make a smooth batter
- Egg- 1
- Turmeric powder- 1/4 tsp
- Salt- to taste
- Other ingredients
- Egg, beaten- 2
- 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
- Oil- 2 tbsp
MAKING THE CHICKEN FILLING:
- Marinate the chicken with the above mentioned ingredients ‘for marinating chicken’ for 15 minutes.
- Cover the marinated chicken in a saucepan and cook over medium heat till the chicken has cooked well.
- After the water has dried off, add 2 tbsp of oil and slightly fry the chicken for a few minutes.
- Remove from the heat and let cool down.
- Shred the chicken using a fork, keep aside.
- Place a large pan over medium heat, add oil and then add onion to the oil.
- Season with salt, saute onions till translucent.
- Add ginger-garlic paste, 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, combine well and cook for a few minutes.
- Garnish with cilantro, cook for a minute.
- Remove the pan from the heat, let cool down.
- In a blender- combine flour, egg, turmeric powder, salt and enough water, blend to a smooth batter.
- 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 as well.
- Keep aside the cooked crepes.
- For the final cooking: use a small to medium sized non-stick saucepan to get a round shaped chatti pathiri.
- In a wide bowl, beat 2 eggs along with ¼ tsp ground pepper and 2 pinches of salt.
- Grease the saucepan with ghee, place it over low heat.
- Dip the first crepe in the beaten egg.
- Place the crepe as the first layer on the pan.
- Spread the chicken filling evenly over the crepe.
- Spread some roasted cashew nuts over it.
- Dip the second crepe in the egg, place it over the chicken filling.
- Spread the chicken filling and cashew nuts.
- Repeat this layering till it’s almost close to the brim of the pan and the top layer should be the crepe.
- If any remaining beaten eggs, pour it over the top crepe layer.
- Drizzle with 2 tbsp of ghee over the top layer.
- Cover the pan with its lid and cook 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 (it will be stuck together) will fall onto the plate.
- Grease the pan with 1/2 tbsp more ghee.
- Gently transfer the chatti pathiri to the pan, now the top part will be the bottom layer 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 onto the plate.
- Let cool down, using a knife cut into wedges just as you slice a cake.
- Enjoy as an appetizer or as a main dish.
Thank you Thas for being part of this event and sharing this wonderful recipe.
You can find Thas @ Facebook|Twitter|Pinterest
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