INGREDIENTS (Serves 2-4)
FOR THE PANCAKES
Makes 10 small pancakes
Plain flour/Maida-1 cup
Water-1 1/2 cup
FOR THE FILLING
Ginger-garlic paste-2 tsp.
Curry leaves-2 sprigs(finely chopped)
Turmeric powder-1/2 tsp.
Coriander powder-1 tsp.
Red chilly powder-1/2 tsp.(optional)
Garam masala-1/4 tsp.
Pepper powder-1/2 tsp.
Coconut oil-2-4 tblsp.
1.Boil 500 gms of chicken in little water with 1/4 tsp. turmeric powder.After its cooked, drain water and shred chicken with your hands.
2.Heat a non-stick pan with 2 tblsp. oil and saute onions till slightly golden and then saute curry leaves, green chillies and add ginger- garlic paste(till raw smell fades) respectively.
3.Add all the masala powder ie. turmeric,coriander,red chilly, garam masala, pepper powder and salt and saute for a minute.
4.Add the shredded chicken and combine well. Finally add the chopped coriander leaves to the chicken mixture and let the mixture cool.
You can also use this filling for samosas as well. By adding mashed potatoes, you can use it for cutlets.
1.Make the batter for the pancakes by mixing all the ingredients in a blender or whisking until you get a lump free batter.
2.Heat a non-stick pan/tawa and pour 1/4 cup to make a thin dosa like pancake to fit the size of the saucepan(that you will be using for assembling). It can be slightly bigger than the saucepan but dnt make it smaller than the saucepan/cake tin.
3.Cook only on one side and stack them in a plate making sure it doesn't stick together.
1.Grease all sides of an 8" saucepan/cake tin with about 2 tblsp oil/ghee with most part of the oil settling at the bottom side.
2.Beat 3 eggs with little salt and then take a pancake and dip both sides of it in egg and place it in the oiled saucepan and then spread chicken filling over the pancake. Then again dip another pancake in egg and then spread it over the top of chicken mixture and again top it off with the chiken filling.
3.Continue to make layers till all the chicken filling has been used up and complete the top with a pancake and pour the rest of the egg over the top of the layers.
4.Close the saucepan with a close fitting lid so that steam won't escape while cooking.You can cover/seal with aluminium foil as an extra precaution.
5.Put the saucepan on a very low flame and cook for about 15-20 minutes till the sides of pancake remove from the pan and it slightly shrinks in size. Alternatively bake in a pre-heated oven at 180 C till top part looks cooked and no remains of uncooked egg is left.
6.After it slightly cools but is still warm,run a knife through the sides to ensure it doesn't stick to the sides and carefully invert onto the serving dish.
Serve chatti pathiri warm and marvel at the easy and wonderful creation you have managed to make. Double the recipe for a larger one.
1.Instead of making pancakes, you can also make chappattis with plain flour and stack it in the same manner by dipping in egg. But this is much easier and softer in texture.
2.You can make whole wheat pancakes by replacing Plain flour with Wholewheat flour/Atta and dipping in coconut milk (1 cup)instead of dipping in egg.
3.Another way to save time or if your just lazy to make the pancakes, use white bread in place of the pancakes. Remove sides the of slices of bread and just dip in egg and arrange them together in the pan to make a layer.
4.This is a savoury version of chatti pathiri from the malabar side. For this, you can also use a filling of your choice ie. beef, mutton etc.The sweet version is made by scrambling egg yolks(with sugar) and also adding ghee-roasted cashewnuts and raisins as layers instead of chicken filling over the pancakes.