Chatti Pathiri

Chatti pathiri

 Ingredients

Making the chicken filling:

For filling
Chicken breasts - 200gm cut small ( or use mutton, beef)
Turmeric pd 1/4 tsp
Pepper_ 1/2tsp
Salt( marinate them and keep for 15 to 20 mn)
Oil- 3 tbsp
Onion, chopped small- 2, large
Garlic, ginger,green chilli paste_ 2 tsp
Coriander leaf, chopped small- 2 handful
Curry leaves (optional)- 1 sprig
Chili powder- 1 tsp
Coriander powder- 1tsp
Turmeric powder- 1/4 tsp
Garam Masala- 3/4 tsp
Fennel powder- 1 1/2 tsp
Salt- to taste.

 Roasted cashewnuts 10 to 12(optional)

For making pan cakes

All purpose flour or Maida- 1 1/2 cups or depending on how many you are making
Water- to make a not so thick not so thin batter
Egg- 1
Pepper 1/4 tsp
Salt- to taste
Ghee- 2 tbsp for greasing pan + 2 to 3 tbsp for garnishing.
In another wide bowl, beat 2 eggs along with 1/4 tsp ground pepper and 2 pinches of salt.

Instructions
Making the chicken filling:

Marinate the chicken with the above mentioned ingredients ‘for marinating chicken’ for 15 minutes or longer.Cover the marinated chicken in a saucepan and cook till it has cooked well. No need to add any water, cook it covered so it cooks fast.
When all the water has dried off, add 2 tbsp of oil and slightly fry it for a few minutes.
Remove from the heat and let it cool down.
After the chicken has cooled down, shred it using a fork or your fingers, keep aside.
In a blender, coarsely grind the garlic, ginger and chili.
Place a large pan over medium heat, add oil and add onion to it.
Add little salt and saute onions till translucent.
Add grinded ginger,garlic,chili to the onions and saute for a few minutes. When the onions turn light golden in color. Add all spices _ coriander pd, chiili pd, turmeric pd,fennel pd and Garam masala.Saute well in low flame.
 Add curry leaves.
Add cooked shredded chicken and combine well.Cook for a few minutes.
Taste and add more salt or chili powder if needed.
Garnish with coriander and cook for a minute.
Remove the pan from the heat and let cool down.

How to make pan cakes

In a blender, combine flour, egg, water and salt.
Blend it to a smooth thin batter.
You could add turmeric powder if you want the pan cakes to have a nice yellow color.
Heat a non-stick pan over medium heat, grease with non-stick cooking spray or ghee, pour 1 large spoonful of batter to the pan and spread it to round shape using the back of the spoon.
Let the bottom side cook, flip it over and let the other side cook. Don’t over cook it or make it crispy.
While pouring the batter on the pan, remove the pan from the heat and then pour the batter on it else the batter won’t spread smooth, lumps will be formed because of the heat.
Keep aside the cooked pan cakes( about 5 pan cakes)

Layering

Grease the saucepan or frying pan with ghee and place over low heat.
Dip the first pan cake in the beaten egg.
Place it as the first layer in the pan.
Spread the chicken filling evenly over the pan cake.
Spread some chopped cashew nuts.
Dip the second pan cake in the egg, place it over the chicken filling.
Spread the chicken filling and cashew nuts.
Repeat the layering till it finish.
If you have beaten eggs remaining, pour it over the top of the pan cake.
Drizzle with 2 tbsp of ghee over the top layer.
Cover the pan with its lid and cook over low heat for 10 to 15 minutes.
Cook till the bottom layer has turned light golden in color.
Cover the pan with a plate and gently turn the pan upside down so that the layered pan cakes will fall on to the plate.
Grease the pan with a tablespoon of ghee.
Gently transfer the chatti pathiri to the pan, now the top part should be placed on the pan.
Cook covered for 5 more minutes over low-medium heat.
Remove from the heat, cover the pan with a plate and flip it over, chatti pathiri would fall on to the plate.
Let it cool down and using a knife cut it just as you cut a cake.
                            Or
In oven
pre heat the oven at 180 degree and cook it about 10 to 15 mm.
Ready to serve.