Chatti Pathiri

After a long absence from Indian Cooking Challenge, I decided to do this month's challenge as it sounded very tempting!

As I understand Chatti Pathiri is a layered pastry with a variety of fillings. Typically they are filled with meat. However, Srivalli zeroed in on a sweet nutty filling which made this one a very special treat at home.

This recipe is adapted from the Malabar Cuisine of Kerala and apparently poppy seeds is the most important ingredient in their cuisine. It definitely adds a very exotic touch to the sweetmeat.


I found that the Chatti Mathiri is very filling because of the obvious ingredients and so make sure that each serving is a small one so as not to load up on calories :). The only thing I would do different is substituting All Purpose Flour with Whole Wheat Flour. I imagine, it would be just as tasty.


Chatti Pathiri


Recipe Source - here

Ingredients - 
For the Pathiris (Pancakes) -
Maida/All Purpose Flour 1/2 cup
Vegetable Oil/Ghee 2 tsp
Salt as needed
Warm water as needed to knead into a soft dough
For the Filling - 
Cashews, chopped 2 Tbsp
Almonds chopped 2 Tbsp
Pistachios chopped 2 Tbsp
Sesame Seeds 2 Tbsp (I used the light brown variety whereas the black ones were recommended)
Poppy Seeds 2 Tbsp
Grated Coconut 4 Tbsp (I used  powdered coconut)
Raisins 2 Tbsp
Ghee 1 tsp
Cardamom Powder 1/2 tsp
Condensed Milk 3 Tbsp (I used Fat Free)
For Coating - 
Coconut Milk 1 cup (I used light coconut milk)
Sugar 1 Tbsp
Cardamom Powder 1/4 tsp


Chatti Pathiri

Method Of Preparation -
For the Mathiris (Pancakes) - 
In a mixing bowl, add the flour, salt and rub in the ghee/oil, gradually add warm water and knead into a soft dough.

Cover and set aside for 20-30 min.

Divide the dough into 8 equal portions. Roll out each portion into a thin disc (approx 3 inches in diameter) and set aside.

Heat a griddle/tawa and cook the pancakes/chapatis on both sides. Cover and set aside.

For the Filling - 
In a heated pan, add ghee and fry the raisins, remove on to another plate/bowl. In the remaining ghee fry all the ingredients listed under 'For the Filling'. 

Mix all the fried ingredients, sprinkle cardamom powder and add the condensed milk to it. 

It would result in a thick paste of all the nuts.

For Coating and Assembling - 
Preheat the oven to 350 °F.

For coating each pancake, prepare the coating mixture by adding sugar and cardamom powder to coconut milk.

In a greased baking pan, place a pancake dipped in the coconut milk mixture and spread a tablespoon of the filling prepared.

Layer it with another pancake dipped in the coconut mixture. Alternate it with the filling and the coconut milk dipped pancake. The top most layer needs to be the pancake.

Pour the remaining coconut milk mixture on top and bake in the oven for 20-22 min.

Check in between to make sure the top layer is not dry. I had to flip over the layered pastry once in between.

After the top layer starts to firm up, remove from the oven.

Upon cooling all the coconut milk would be absorbed and the Chatti Pathiri is ready to be garnished (I garnished with Tutti Frutti), sliced and served!

Preparation Time 1 hr
Serves 3-4

4 comments

  1. Srivalli Says:
  2. Good to have you joining us again Harini..and yes this was so heavy!

     
  3. Pavani N Says:
  4. I used half whole wheat pastry flour along with APF and we couldn't even tell the difference.
    Love your presentation.

     
  5. Chatti pathiri looks yummy. Nice presentation.

     
  6. Preeti Garg Says:
  7. Nice and neat presentation, look so beautiful

     
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