Chicken Chatti Pathiri / Kerala style chicken chatti pathiri / Chicken layered cake

Chatti pathiri is a layered pastry made in the North Malabar and Malabar region of Kerala, India. The dish is similar to the Italian lasagna, but instead of pasta, pastry sheets / crepes made with flour, egg and milk are used.

The filling is made with chicken used in making samosas or puffs.

In tradition the flour is kneaded into a soft dough and rolled into a thin chapati / pastry sheets and cooked. Then its soaked in milk to soften them and arranged as layers, but here i have made it like crepes / dosas with a thin batter.

In this method, you don't need to soak the pathiris ( crepes ) in milk. You can just dip the pathiris in egg and start layering.

Preparation time : 10 minutes

Cooking time : 1 hour

Serves : 6 - 8 persons

Ingredients : ( 1 cup = 240 ml )

For stuffing :

Boneless chicken - 400 grams
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Pepper powder - 1/2 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Ginger garlic paste - 1 tbsp
Water - 1 cup
Onion - 4 large - thinly sliced
Green chillies - 2 finely chopped
Oil - 2 tbsp

For pathiri / pancakes :

Maida / All purpose flour - 2 cups
Salt - to taste
Egg - 1
Milk - as needed

For layering :

Eggs - 2-3 + 2
Pepper powder - 1 tsp
Salt - to taste
Oil - for greasing
Onion - 1 tbsp finely chopped
Green chillies - 1 tsp finely chopped

Method :

Take a pressure cooker, add boneless chicken, chilli powder, coriander powder, pepper powder, garam masala, turmeric powder, salt and ginger garlic paste.
Add water, Mix well. Cover and cook for 3-4 whistles.
Open once the pressure is released, remove only the chicken pieces.
Cool and shred well with food processor.
Heat oil in a pan, add sliced onions and green chillies.
Saute till it turns soft.
Add shredded chicken. Mix well and cook for 2 minutes and keep aside.
Take maida, salt, egg and milk as needed. Mix well and make as a thin batter without any lumps.
Heat a non stick pan, pour and spread as a thin crepe.( make sure that the crepes and pan is in same diameter )
Continue with all and keep aside.( I have used 11 - 12 crepes )
Do not dump all together. Keep each crepes separately.
Take egg, pepper powder and salt in a bowl, whisk well and keep aside.
Now take a deep non stick pan, nicely grease with oil.
Take one crepe, gently submerge in the whisked egg, coat well.
Gently place it on the pan, now spread 3-4 tbsp of stuffing.
Continue with the egg coated crepe, followed by stuffing.
Continue the steps for 11 - 12 layers.
Now take two eggs whisk with little pepper and salt. Gently pour over the top and also on sides.
Sprinkle chopped onion and green chillies.
Cover and cook on very low flame for 15 minutes.
Open and place a plate on the top of the pan, flip it gently, so that the chatti pathiri transfers to the plate.
Gently slide it again into the pan, it should be like, the top part should be reversed, cover and cook again for 10 more minutes.
Flip it again on serving plate. Cut, slice and serve hot with the ketchup.