Chatti Pathal/ Pathiri (with Pancakes )

A sweet Malabar dish layered with pancakes or rolled out chappathis !! We have got a delicious sweet scrambled egg filling  with fried cashews and raisins, flavoured with cardamom which is used here in this recipe. This is the first time I've ever tried this one & so it does not luk that perfect; but trust me; it was that delicious that I couldn't stop myself from posting it. My sister Hanan is an expert in this dish. She did try both the chappathi and pancake version & we all luvd the latter one as it is soft and thus easy to bite.

Ingredients 

(Recipe courtesy : Sumin Firosh, Pachakam.com)

If you are using Chappathis:

AllPurpose flour(Maida) - 100 gm (for making 6 layers)
Oil - 1 tbsp
Water - As reqd
Salt - As reqd



Or If you are using Pancakes:

White Flour 2 cups
Salt to taste
Water
Egg 1


For Filling:-
Eggs - 5 nos
Sugar - 8-10 tbsp
Ghee - 1 tbsp
Grated coconut - 5 tbsp
Raisins - 25 gms
Cashew nuts chopped - 25 gm
Poppy seeds(Khashakhasha) - 3 tbsp
Cardamom powder - 1/2 tsp

For coating:-

Eggs - 4-5 nos
Sugar - 5-6 tbsp
Cardamom - A pinch

Method:


1) Knead into a dough like that of chappathis/rotis with the flour, water, oil and salt  (medium thickness).

2)Using a roller pin, roll it out into paper-thin chapathies of uniform size(~8 inches diameter) on a dusted flour board. You can vary the size of the chappathi depending on the size of the pathiri chatti or the vessel in which you are baking it.


3)Heat a griddle and cook the chappathis lightly on a tawa as you do for samosa pastries.

If using Pancakes:

1.Mix well the pancake ingredients until no lumps formed. The batter should be not too thick nor too thin.

2.Line some ghee on a frying pan (which is of the same size of the baking dish you use) or if using non-stick pan, you can make your pancakes in that same pan.

3.Pour some batter in the pan, take it in your hands and spread it by rotating the pan allover. Or you can do it just like dosas in a tawa.

4. No need to turn them upside down. When it is done (in slow fire), take it and repeat the process until you get your desired layers.

The filling:

1.Beat 3 eggs with sugar, 1 tbsp ghee and cardamom.

2.Heat a wok.

3.Add 1 tbsp ghee and saute cashewnuts, raisins, poppy seeds and grated coconut until they change the colour slightly.

4.Add the beaten egg and scramble the whole mixture. Keep it aside.

Egg Batter:

Beat the remaining eggs, sugar and cardamom and keep aside.

Baking Process:

1.Take a non-stick baking tray or a non-stick pan, spread 1 tsp oil or ghee all around(spray the nonstick oil).

2.Keep one chappathi/pancake as the first layer.

3.Dip the second chappathi/pancake in the egg mixture, coat well and place it on top.

4.Arrange the scrambled egg mixture (just 2-3 tbsp).

5.Keep another chappathi/pancake, dipped in the egg batter on top.

6.Make a new layer. Keep adding the egg-coating at each step and finally pour the remaining egg mixture over the sides and on the top.If there is no egg batter left, beat one more to pour on top.

7.Garnish with cashew nuts and raisins.

8.Bake in an oven for nearly 15 mins or till the whole pathiri turns golden. If you are using a non-stick pan, you can simmer this on fire as I did. Check after 15 mts and take care that its not burnt at the bottom. If it is done, heat another frying pan, line some ghee and then turn this chattipathal on that so that the top portion is also browned.

 As per Shinu Firsosh, "Traditionally the baking is done in a sealed container with the coconut husk embers on top....Though a little bit of a process the delicacy is definitely worth the trouble.. especially for all those with a sweet tooth!!"