Tuesday, 25 August 2009

Chatti Pathal / Chatti Pathiri




Chatti pathal / Chatti Pathiri is a dish that has layers of chappathi/ pancakes and sweet filling. I had bookmarked this recipe last Ramadan when my friend Hanan told me about this dish from www.pachakam.com. She told it was a must try dish and was too good. So I thought I would give it a try. These kind of snacks are only made during Ramadan for Breaking the fast. I wanted to try this since very long time, so tried and we liked it very much and so sharing with you all.

Just while making the chappathi for the ChattiPathal, I remembered that we used to make Atti Pathal, which is similar to this but with savoury meat filling. Some used to make the Pathiri like the Chappathi dough, rolling it and then cooking on the Tawa/ griddle. And some make it by making batter, by mixing maida (Plain Flour), water, egg and salt . I always liked the batter version because it is so soft and is easier to make and tastes fantastic. Some like it with the chappathi dough, but it won't be as soft as the pancake version. I remembered about the batter only while I was making the chappathi. Else I would have done it with batter.Doh!

And again, after shifting to the new place, I dint bake anything until now!! Chattipathal was the first thing I tried baking and I was not very happy in the first place about baking this dish since I had a feeling it was going to be too dry, once it comes from the oven. Anyway, tried to follow the instruction in the recipe as such and popped the chattipathal into the oven. I first set it @170 degrees Celsius, Checked after 10 minutes, and dint see any change, so increased the temperature to 175, and kept for another 10 minutes and the chattipathiri looked exactly like how it went to the oven! My patience being drowned, again increased the temperature to 190 degrees Celsius and kept for another few more minutes and it looked still the same!!!That was when I noticed the oven in the present flat is a crap one. The original recipe mentioned to bake it for 15 minutes, and even after 30 minutes, mine was unshaken. Alas, that's it. I took it out of the oven and cooked it on the stove top in a very low flame and it was real good. No wonder it took ages to get my naan cooked, after all it should take only few minutes. So no baking for sometime...:(.

The recipe asks to use an 8" pan. I had a non-stick pan which has become a stick pan now after my THOROUGH cleaning, and an over proof Pyrex glass dish. Both were of the different size and was wondering which one was 8". Right on time my hubby came in to the kitchen to check for something (Probably to see what I am cooking). I asked him " Hey, which pan do u think is 8 inches?"...My husband as usual, " I dono , what is it for, anyway?".....Myself: " That is to make chattipathal and showing him both pans I told him I think This is 9 inches and the other one is 8 inches.."..And he bursting out in laughter told me"wow, adipoli cooking aanallo(Ironically, Your cooking is great), inch vechaanallo cook cheyyunnathu (You measure in inches while cooking....somewhat like that)". Anyways, I went for the smaller pan because when I made the chappathis it wouldn't get bigger than that small pan. I divided them into 9 small balls. But since it was a "Stick Pan", and I dint oil it properly to reduce the fat, It really stuck to the bottom of the pan!! I had to scrape it off with a spatula halfway! So these were the mistakes I did while cooking and scribbled it in here so that you don't repeat the same mistakes that I dind and hope you can come with a better result.

P.S: Just measured the sauce pan That I cooked it and it is only 6 Inches wide;)..After all it doesn't matter whatever the pan size is. Just make the chappathis to the size of your dish.

Sorry for the poor quality picture, I was so hungry and busy too. But I thin you can get an idea of how it should look once Done.


Ingredients:
For the Pathiris:
1 cup (150 g) Plain flour
1/3 cup warm water
1 tbs vegetable oil
salt to taste

For the filling:
5 small Eggs (8 oz)
10 tbs Castor Sugar(Can adjust according to your preferences, I normally use 2 tbs of sugar per egg)
5 tbsp Grated coconut
3 tbs (30 gm) Raisins
3 tbs (30 gm ) Cashew nuts(broken)
4 tbsp Poppy seeds(Couscous)
1 tsp Cardamom powder
2 tsp Ghee

For Coating:
4-5 small eggs
6 tbsp Sugar
A pinch of Cardamom powder

Preparation:
For the Pathiris/ Chappathi:
1. Mix the flour with water, oil and salt and knead into a dough like that of chappathi. Keep them covered for half an hour.
2. Divide the dough into 9 equal portions.Using a roller pin, roll it out into paper-thin chapathies of uniform size(6 Inches inches diameter) on a dusted flour board.
3.Heat a griddle and cook the chappathis lightly on a tawa. Keep them aside.You should be able to get 9 chappathis with this amount.
Note: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.

For the filling:
1. Beat the eggs lightly with sugar and cardamom.
2. Heat a Large frying pan.Add ghee and saute raisins, cashew nuts, poppy seeds and grated coconut until they start to change the colour slightly.
3. Add the beaten egg and scramble the whole mixture until the egg is well cooked. Keep it aside.

For the coating and the assembling.
1. For coating, beat the remaining eggs, sugar and cardamom and keep aside.
2. Take a non-stick baking tray, spread couple of tsps oil or ghee all around(spray the nonstick oil).
3. Keep one pathiri as the first layer. Using a spoon sprinkle the scrambled egg filling on top of the pathiri.
4. Dip the second chappathi in the egg coating mixture, coat well and place it on top of the filling.
5. Sprinkle the scrambled egg mixture again and repeat this until all the pathiris and the scrambled egg mixture is used up and pathiri being the top layer. Pour the remaining egg mixture on top of pathiri so that it drains on all the gaps on sides and form a thin layer on top. This is important to keep the Chatti Pathiri moist. If you run out of the egg mixture after coating, break 1 or 2 eggs, mix with sufficient sugar and cardamom and pour on top.
6. Bake in oven for about 15 minutes or until the top of pathiri turns golden.
7. Garnish with cashew nuts and raisins.Traditionally the baking is done in a sealed container with the coconut husk embers on top....Or you can cook it in non stick saucepan on stove, by placing it in very low flame and then flipping it over carefully and cook on the other side.

Notes:
1. I cooked it in the stove because I tried it in my oven and found that it doesn't work well!!So I don't know how it comes out in the oven.
2. Instead of making chappathis as mentioned in this recipe, You can also make pancakes with the above amount of flour, adding an extra egg and sufficient water enough to make a smooth pancake batter. This will give a very soft textured chatti pathiri. I loooove this version.

This is my entry to Joy From Fasting To Feasting conducted by Lubna and Yasmeen.

Recipe Courtesy: Zeba Niyas @ http://www.pachakam.com/

33 comments:

Kitchen Flavours said...

Walekumassalam dear.....that's an interesting, new and awesome recipe..love those layers and yum filling.....Thank you for participating in the event.

The actual theme of the event is you can post any number of the recipes which are common in u r place/house during seher/iftar time. Just paste the logo in the sidebar and reditrect it to my blog. I will be listing all the blogger's participating in the event in my announcement page. This will form uniformity among all who are participating and it will a joy celebrated globally.....stay connected...Hope u got me. Inshallah after 10 roza i will post one special/traditional/healthy recipe of u r choice in my blog...the chain continues...hope u got me...any more queries do let me know....Have a blessed Ramadan....

Yasmeen said...

WOW Shabs,this is such a rich and delicious dish.Hope you have a blessed Ramadan.As lubna explains,mail the entry to her,she'll post the round up during the month :)

Vijitha Shyam said...

Hi shabs
First time here. U have a very nice blog.

Yummy dish! I really liked the ingredeints gotta give it a try.

I am planing to make them as pancakes and i am wondering whether i can flip the entire layers without breaking them apart :-)

Pavithra said...

Mmmmmmmmmmm looks so good and delicious...

Shabs.. said...

Hi lub...i think I need to mail u as well...Thx.

Yasmeen thx dear..

Vijitha, thx for stopping by, Im glad to know that u liked my blog. I have done one dish with layers of pan cakes and spicy filling called atti pathal. All you need to do for flipping is; oil the pan very well and then, for before flipping, Run a knife around the edges to loosen the whole chatti pathiri; Close the entire dish with a plate or something large enough to cover the pan that u r cooking in and then carefully hold the saucepan upside down. Then slide the chattipathal back into the saucepan to cook the other side. Before flipping, Make sure the eggs that u pour on top and sides are set. I could do it, so u shud be able to, as well.
These are the steps that I follow. Hope it helps u.

Ann said...

Lol shabs..you cook inches..they say more..funny.but when i made Athishayappathiri for the first time (during the initial months of blogging,its there at my plcae),i decided to do it in oven.But it came out so good and tempting..even i was in search of a baking pan which suits my pathris..but i couldnt find one.finally i did it with a more big one ..lol..got a nuique super shape and whenever i made it again,used the same pan..chila nerathu ellam blessing aavum.ha,this i am goin to try too..hey,the picture is not at all bad..tempting..go on with ramadan..Cook in Tons..lol..hugs

Sushma Mallya said...

Thats a new one shabs...looks really delicious...first i thought it was a cake seeing at the pic...

Sushma Mallya said...

hi shabs...wanted to know more abt u thats y have tagged u ...do visit my blog for it...thanks ....

Anonymous said...

what coincidence!!i had a feeling this wud b ur next recipe and i am right!! this dish is very popluar back home but in my house we prefer the savoury version..and we have a very unusual name for it.. guess what? we call it "Allahua'ala"!! isn;t it so absurd!!chattipathiri is what its called in calicut side..
In the savoury version we don't make chapati, we make dosa from the maida batter and then pour egg mixture over it.. is that how you do it?
--Fais

Shabs.. said...

Ann...:)....

Sushma, happy to meet u....Thx for visiting:)..Thx for the tag...

Fais....U r so intuitive!!I coulnt stop laughing at that Name fais....Allahu'aal...means Allah knows!!....Its such a funny name....We also prefer the savoury version..but just gave it a try...
We call the one with savoury filling atti pathal...I make it like u with Dosa batter...But soem make it like chappathi...I thought chappathi one was more time consuming and hard to chew after a long day's fast....lol...
Thx for visiting and ur comments:)

Seena said...

Shab,
I have tried the spicy version of this..
Yeah, the name Fais said is correct, have heard a lot...
was planning to make this since long, have to wait to finish ramadan, should visit mom too.. :)

Zita said...

Ramadhan Mubarak... the dish looks very tasty and delicious :)

Anonymous said...

Wow, yr pic looks great and yummyy... I have to try this when I get some free time inshaAllah

umm maryam

Parita said...

Thats very new dear and must say extra ordinary! I too posted a layered sweet today but was a cake :)

meeso said...

Oh wow, I've never heard of this but I will bookmark :)

Duchess of Tea said...

Hello darling,
I am back and have missed you terribly!! I have a post on my blog that explains my lengthy absence but enough of that, I just wanted to stop by personally to thank you for the sweet birthday wish you left Cristina and to let you know that your kindness meant the world to us both. I am now off to read the posts that I have missed and to look around your delicious blog.
Love & Hugs
Duchess ♥♥♥

Shabs.. said...

Zita, Ramadan mubarak to u to. Thx for stopping by.

Umm maryam, thx dear. Pls let me once u try them.

Parita..:)

Meeso, thx for ur lovely comment. Let me know how it turned out for u.

Anonymous said...

shab's thanx for this wondeful recipe, but please tell me how to use the poppy seeds, is it after soaking in water or without soaking in water at all? please reply fast as I would love to try it for ifthar!!!..

Shabs.. said...

Hi anon, sorry if Im late, Unlike usual got up verrrrrrrrry late today, for ur doubt, Dont soak poppy seeds in water at all. Pleas try and let me know how it went with u.

Anonymous said...

hihi!! ya u r a bit late! coz iam already done with ifthar, but hey thanx for ur reply, I avoided the poppy seeds coz i did not know how to use it, but ofcorse now i know it, anyway it turned out good!!!

Varsha Vipins said...

adipoliiii

Shabs.. said...

varsha..:)

Oc said...

u dont know how happy am I to see this recipe..my family friend & neighbour from kozhikode used to make this & it tastes woww...so many memories are associated with it..Thanks a lot for sharing it with us..I am following u!!

sumi said...

hai shabs
first time here...yummy dish...iam searching for this for a long time,,in our area (ernakulam) this dish is not very popular..thks for giving this dish..

sumi said...

hai shabs
first time here...yummy dish...iam searching for this for a long time,,in our area (ernakulam) this dish is not very popular..thks for giving this dish..

shahana said...

Salam Shabs,
Like Sumi 's comment i was also looking for a gud chattipathri recipe for a long time.Yesterday i tried your version n it came out really well.Thanks a ton for the recipe.
Do u know haleem recipe?I meant the spices n mearsurements?If so could you plz try to post it.

Shabs.. said...

Hi shahana...thanks for trying out the recipe and thefeedback dear....I have never tried haleem recipe, and it is on my 'to-try' list...but dono when i would be doing that...

magpie said...

Shabs thanks so much for this sweet Chatti Pathiri version!I have only made the spicy chicken filled one via Ria which I made with whole wheat flour as part of our Kerala Kitchen challenge and I loved it!
Must try your sweet version. Infact I have suggested your recipe to our Kerala Kitchen members who are staying off meat for Lent( a period of fasting for Christians)!

Gopika said...

Awesome Recipes Shab :) Love the layout too.. I love sweets and I am surely gonna try the sweet Chatti Pathiri very soon. I just made a veggy version of it yesterday. We are veggys you c :) Love your blog. Hope you will share more such awesome recipes. BTW i am from Kasargod/Payyannur. :)

Anonymous said...

Awesome!! Just what I was looking for! But I have a doubt regarding the baking temperature. To what temp should I set the oven?

--Priya

Shameel said...

it's really nice shabu...thanx for ur nyc recipie...

Shameel said...

it's really nice shabu...thanx for ur nyc recipie...

Shameel said...

it's really nice shabu...thanx for ur nyc recipie...

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