Chatti pathiri – serves 8

Ingredients:

For pancake:

• Egg – 1 no

• Wheat Flour – 1.5 cups

• Black Pepper Powder – ¼ tsp

• Salt to taste

  
  

For filling:

• Boneless Chicken – 400 g

• Chilli powder – ¾ tsp

• Coriander Powder – 1 tsp

• Turmeric Powder – ½ tsp

• Garam Masala – ¼ tsp

• Ginger garlic paste – 1 tsp

• Crushed green chilli – ½ tsp

• Onion – 3 nos (thinly sliced)

• Coriander leaves – handful

• Salt to taste

• Oil – 1 tbsp
  

For Coating:

• Egg- 3 nos

• Milk – ¼ cup

• Sugar – ½ tsp

• Salt – 2 pinch

Method:

• Boil chicken with little chilli powder, turmeric powder, coriander powder and salt. After it is done, allow it to cool and shred it with your hand and leave it aside.

• Heat oil in a pan and sauté onions until it becomes golden brown.

• To this add ginger garlic paste, crushed chillies and sauté until the raw flavour subsides.

• Add the remaining chilli powder, pepper powder, coriander powder and turmeric powder.

• Saute for a minute and add the chicken. Saute until chicken becomes dry and blends well with the masala. Add Garam masala, salt ; mix well and remove from the flame.

• Add flour, egg, milk, pepper and salt in a bowl and whisk well to make a smooth lump-free batter.

• Heat a dosa pan and pour a ladle full of batter and spread it to make thin crepes. Cook on both sides until small brown spots start appearing on the pancakes. Keep them aside.

• In another bowl whisk eggs, milk, sugar and salt and keep it aside.

• Place a heavy bottom vessel on a stove and allow it get heated. (ensure the vessel fits the crepes)

• Grease the vessel with butter or ghee. Take one pancake, dip it in the egg mixture and place it in the vessel on stove. Repeat the same with one more pancake. This will be the first layer.

• Spread some filling evenly on top of this layer, top it with coriander leaves. Now dip another pancake in the egg mixture and place it on top of the filling as the third layer. This will be followed by another layer of filling. Repeat until the last pancake is on top.

• If you have egg mixture left, it can be poured on top of the layers.

• Spread some oil/ ghee over the top and sides and close the vessel. Allow it to cook in low heat till the crepes absorb the batter. (15-20 mins approx.)

• Remove from flame. Cover the pan with a flat plate and invert it so that the chatty pathri falls on the plate. Now again invert the pathri into the vessel (this time the bottom part woun=ld be on top). Cook for a few more minutes.

• After its done, carfully remove from the vessel and cut it into cake-like pieces and serve.