Chatti Pathiri - Indian lasagne

Chatti Pathiri

A very famous dish from the Malabar Cuisine is on today's menu. Its a multi layered crepe with spicy beef filling in between each layer. This dish is a must have for the Iftaar parties at the Northern part of Kerala. The dish is made in three different stages, first is to prepare the beef filling ( note: chicken filling can also be used. ) , then we need to prepare the crepes and finally layer it and cook it on very slow flame. Traditionally this dish is made in a 'chatti' which means a pan and i used a non stick heavy bottomed pan so i need not worry about burning the crepes . Chatti pathiri shares a lot of similarities with the Italian Lasagnas and is often addressed as Indian Lasagne. Lets see how to make this traditional Malabar dish.

Ingredients

For the beef  filling ( note: instead same quantity minced chicken can also be used. ) 

• Beef: 500 gms (cooked with a little salt and pepper and shredded or processed to small bits)

• Oil: 2-3 Tbsp

• Onion: 3 nos finely chopped

• Green chillies: 2-3 finely chopped

• Ginger and garlic paste: 2 Tsp

• Turmeric powder: 1/2 tsp

• Garam masala: 3/4 tsp

• Pepper powder according to taste (almost 1 tsp)

• Salt to taste

• Chopped cilatro

• Few curry leaves

For the Crepes

• All purpose flour or Maida: 1 1/2 cups or depending on how many layers you are making
• Milk- to make batter ( smooth flowing consistency but not very thin)
• Egg- 1
• Turmeric powder- 1/4 tsp (optional)
• Salt- to taste

Other ingredients

• Eggs: 4
• Cilantro chopped
• Cashews to garnish
• ghee

Method

Making the masala

1. Add oil to a pan and saute the onions and green chillies until translucent 
2. Add ginger garlic paste and after a minute of cooking add all the powders and salt and mix well
3. To this add the cooked and shredded beef followed by the cilantro and curry leaves. Taste the masala and adjust the salt and spice levels at this stage

Making the crepes

1. To a blender add the flour, salt and egg and about 1/4 cup of milk and blend it. Keep adding milk until the batter is smooth for making thin crepes. You can add turmeric powder if you want a natural colour for the crepes. 
2. Heat a pan and brush it with some ghee and when it is hot enough pour a laddle full of batter and spread like a dosa
3. Flip over and cook until both sides have light golden brown spots
4. Use all the batter and make the crepes and set aside. Brush ghee on the pan intermittently while making the crepes.
5. Make sure all the crepes are almost of the same size

Assembling the pathiri ( crepe ) 

1. Choose a pan almost similar to the size of the crepes that you prepared and grease it well with ghee
2. Beat the  eggs in a wide bowl and add the cilantro leaves and keep aside ( for dipping the crepes before layering)
3. Take one crepe and dip it in the egg mix and place it at the bottom of the pan. On top of this spoon the masala and spread a thick layer.
4. Cover this masala with a crepe that is dipped in the egg mix. 
5. On top of it again layer the masala. Keep continuing until all of the masala and crepes are used keeping in mind that the top and bottom layer needs to be the crepe. 
6. Once all layers are made garnish it with some nuts and pour the remaining egg mix on top of it and spread it all over the crepe by simply rotating the pan. 
7. Heat a steel plate or a simmer ring on a high flame for 1-2 minutes. Completely simmer the flame and place the assembled pan on top of the plate/ring and cook it covered for 20-25 minutes on very slow flame.
8. Once cooked allow it to cool and run a knife or spatula along the edges and flip over the pathiri to another plate and again flip it over to a fresh plate so that the nuts are visible. Then cut it into desired shapes and serve.

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Happy cooking!!

Shabana