Department of Cultural Affairs, Government of Kerala

Kerala Culture

Chatti Pathiri or Adukku Pathiri

Ingredients:
 
Pathiri:
 
Maida – 2 cups
Egg – 1 no
Water - as required
 
Filling:
 
Boneless chicken – 500 gm
Chopped onion – 1 cup
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Chili powder – ½ tsp
Garam masala powder – ¼ tsp
Green chilies chopped – 2 nos
Crushed ginger and garlic – 1 tsp
Chopped coriander leaves – ¼ cup
Pepper powder – ¼ tsp
Water - as required
Salt - as required
 
Egg Masala:
 
Eggs – 3 nos
Chopped onion – 1 cup
Chopped green chilies – 4 nos
Salt - as required
Curry leaves - as required
Coconut oil – 3 tsp
 
Top Covering:
 
Egg – 3 nos
Milk – ¼ cup
Ghee – 3 tsp
Coconut oil – 4 tsp
 
Method of Preparation:
 
Clean chicken. Cook it with chili powder, turmeric powder, salt, coriander powder and water. Keep it aside. In a pan, add 2 tsp of oil, add onion and sauté till it turns brown. Add crushed ginger and garlic along with chili powder, coriander powder, turmeric powder and pepper powder. Sauté till the raw smell goes off. Now add chicken and sauté till the water reduces completely. Now add garam masala powder and coriander leaves and mix well. In a bowl beat the egg, green chilies, onion and salt. In a pan, add 2 tsp of oil and cook this mixture for 2 minutes. Now scramble it using a fork. In a bowl, mix maida, one egg, salt and water. In a non-stick frying pan, pour a spoon of this batter and spread it into a thin sheet like dosa. 
 
For the top covering, beat 3 eggs and milk together. In a thick bottomed pan/ non-stick pan, (the pan’s inside should be dense to do all the layering) spread ghee. Place the rolled pathiri dipped in egg-milk batter at the bottom of the pan. Place these at the edges too. This is the first layering. To this pathiri, add the chicken mixture and fill it properly by spreading it evenly. Above this layer place the next pathiri again dipped in egg-milk batter. Now spread the scrambled egg above it. In this way, place all the layers. On the top, pour the egg-milk batter. It will spread evenly and become a good coating. Cover the lid and cook on low flame. It will take about 15 to 20 minutes. Place a plate above the pan. Flip and transfer it to the plate upside down. Spread ghee again on the pan. Transfer the chatti pathiri to the pan and cook well, so that the uncooked portion comes to the bottom. Like this all the portions of the dish will be cooked evenly. Carefully transfer it to a plate and cut it into desired shapes. 

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