Question

What is the process for making the layered Malabar dish 'chatti pathiri'? Learn how to create this sweet or savory pastry with thin crepes.

Answer 1

Chatti Pathiri is made by layering thin pancakes soaked in a spiced egg mixture, then baking or steaming it until set. The result is a delicious, layered savory pancake.

Detailed Explanation:

Chatti Pathiri is a layered pancake dish from the Malabar region of Kerala, India. Here's a step-by-step guide to making it:

1. Prepare the Pancakes (Pathiris):

   Mix all-purpose flour (maida), a pinch of salt, and water to form a soft, pliable dough. Divide the dough into small balls and roll each ball into a very thin pancake (roti or pathiri). Cook the pancakes lightly on a hot griddle (tawa) – just enough to set them, not to brown them. Keep them aside.

2. Prepare the Egg Mixture:

   In a bowl, whisk eggs with finely chopped onions, green chilies, ginger-garlic paste, turmeric powder, garam masala, and salt to taste. You can also add cooked minced meat (chicken or beef) for a non-vegetarian version.

3. Layering the Chatti Pathiri:

   Grease a baking dish or a heavy-bottomed pan (chatti). Dip each pancake into the egg mixture, ensuring it's well coated. Place the first pancake at the bottom of the dish. Pour a little more egg mixture over it. Repeat this process, layering the pancakes and egg mixture until all the pancakes are used up. The top layer should be egg mixture.

4. Cooking the Chatti Pathiri:

   You can either bake it in a preheated oven at 350°F (175°C) for about 20-30 minutes, or cook it on the stovetop on low heat, covered, for about 25-35 minutes. If cooking on the stovetop, you can place a flat griddle (tawa) under the pan to prevent burning. You can also steam it in a steamer for about 30-40 minutes. The Chatti Pathiri is done when the egg mixture is set and the top is golden brown.

5. Serving:

   Let the Chatti Pathiri cool slightly before cutting it into wedges and serving.

Pro Tip:

To prevent the bottom from burning while cooking on the stovetop, use a heavy-bottomed pan and place a flat griddle (tawa) underneath. This distributes the heat more evenly.