Saturday, 15 February 2014

chatti pathiri... layered pancakes with chicken filling & a happy news

Hey friends, How are you all? Its been long I ve been into this blog and now I started missing blogging and blogger friends. Actually I was suffering from some kind of laziness and was least interested in blogging... But I never failed to cook and taking pictures. All I was feeling lazy was to post my recipes and type recipes.... Anyways my mood rose when I got a good news that my recipe of carrot laddoo have been nominated among 50 best recipes on Kaula Foods page on fb and the ultimate winner is chosen based on the number of likes.... I totally think its unfair as most of the recipes are leading not because of  its excellency but because of the strength of friends contestants have... Any way if you like me to win, all you need to do is LIKE  the above mentioned page, go to 'Final Recipes' album  and like recipe no. 3, 5 and 13, which are my recipes...  Your support can win me 9000 U.A.E currency, which is nearly  1 lakh Indian cureency. Awesome na...

Now coming on to chattipathiri, it is a Malabar delicacy with layered pancakes and meat filling. We also prepare the sweet version replacing meat filling with coconut or scrambled sweetened egg filling. This is one of my favourite evening snack. Its easy to make, but sounds complicated. All you need is some time to make the filling then the pancakes and finally assembling of both. The end result is really satisfying and will never hesitate to make them once you taste it.

For filling:
1. Onion -6
2. Ginger garlic paste -2 tsp
3. Chilli green-3
4. chicken boiled with salt and pepper - 1 cup shredded
5. Turmeric powder-1/4 tsp
6. Garam masala owder- 1/2 tsp
7. Curry leaves- 1 stem
8. coriander leaves- 1/4 cup
9. Oil- 3 tbsp
10. salt to taste

For pancake:

1. Maida/all purpose flour- 1 cup
2. Salt to taste
3. Egg - 1 for the batter
4. Egg -3 to dip the pan cakes
5. Milk-1/2 cup
6. Ghee - 1 tbsp. to grease

For filling:
Heat oil in a pan... Add curry leaves...Add onions sliced thinly length wise... Saute till brown in colour... Add ginger garlic paste... Add green chilly cut length wise... Saute well... Add salt... turmeric powder and garam masala powder. .. Add in the shredded chicken.... mix well... Add coriander leaves
For pancakes:
Mix maida, egg, salt and water... water should be added in a way that the batter is not too thick or watery... The consistency should be in between... If you mess up with the making of pancakes you can replace it with chapatis...

Heat a frying pan to medium heat, pour a ladleful of batter into the centre of the pan, and with the back of the spatula, move in a gentle coil motion starting from the centre of the pan stretching out of the pan to draw the batter out to make a thin pancake. You can also swirl the pan to spread the batter to form a thin pancake.  Cook for a minute, then flip over and cook on the other side for half a minute or so until you see few brown spots sparingly on the pancake... Make about 7-8 pan cakes...
 I made the pan cakes slightly bigger than the pan size required for final assembly so I can cover up the base well...

Layering/ Assembling:
In a deep bottomed round pan, heat ghee on low flame and spread to the bottom and sides... Mix egg, milk and salt well for dipping the pan cakes.
Dip a pancake in the egg mix and lay it to the bottom of pan. Dip one more pancake and lay on top of the other... Next spread one fourth of the filling and next lay a dipped pancake on top of the filling... Repeat the process with the remaining filling and pancakes... The bottom most and top most layer is done with 2 pan cakes, in order to avoid any breaking of the dish while flipping later.
Pour the remaining egg mix on top and cover with the lid. Keep on low flame. After 10-15 minutes, flip the cake on a plate and flip it back to the pan so that cake now becomes upside down... Cook for  another 10 minutes... Flip on a plate and serve hot. Cut them into squares or wedges... Enjoy