Chatti Pathiri
A Malabar pastry made by layering thin wheat crepes with a rich filling of spiced minced meat and egg — each layer pressed in a clay pot (chatti) and baked or steamed until the whole assembly firms into a sliceable, fragrant pie. A beloved Ramadan and wedding centrepiece, it also has a sweet version filled with coconut, nuts, and cardamom.
Cuisines
Kerala
Kerala Christian
Malabar
Best for
Breakfast
Dinner
Snacks
Recipe
Prep: 30 min
Cook: 45 min
Total: 75 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 1 cup | water |
| 2 tablespoons | ghee |
| 1 cup | coconut milk |
| 3 | eggs |
| 1 cup | sugar |
| 1 teaspoon | cardamom powder |
| 1 cup | grated coconut |
| 1/2 cup | cashew nuts |
| 1/2 cup | raisins |
| 1 pinch | salt |
Instructions
- 1 In a bowl, mix the all-purpose flour with a pinch of salt and enough water to make a smooth dough. Knead well and set aside.
- 2 In a pan, heat 1 tablespoon of ghee and roast the cashew nuts and raisins until golden. Remove and set aside.
- 3 In the same pan, add the grated coconut and sugar, and cook until the sugar melts and the mixture is slightly thickened. Add the cardamom powder, roasted cashew nuts, and raisins. Mix well and set aside.
- 4 Divide the dough into small balls and roll each into thin chapatis.
- 5 In a separate bowl, beat the eggs with coconut milk and a little sugar.
- 6 Grease a deep pan with ghee and place one chapati at the bottom.
- 7 Spread a portion of the coconut mixture over the chapati.
- 8 Place another chapati on top and repeat the layers until all the chapatis and coconut mixture are used up, finishing with a chapati on top.
- 9 Pour the egg and coconut milk mixture over the layered chapatis, ensuring it seeps into the layers.
- 10 Cover the pan and cook on low heat for about 30 minutes or until the egg mixture is set and the chatti pathiri is cooked through.
- 11 Allow it to cool slightly before slicing and serving.
Tips
Ensure the egg mixture is evenly distributed to avoid dry layers.