Chattipathiri (Sweet version)
Chattipathiri is another famous Malabar Iftar dish. Malabar is a area in Kerala, renowned for its distinctive cuisine. The first thing that comes to the mind of any Keratitis while thinking about Malabar is the delicious and mouth-watering food. Malabar cuisine is famous all over India and their recipes are mostly influenced by Dutch, French, Portuguese and Arabic cuisines. So today we are going to make a Malabar style sweet version of chattipathiri, a layered sweet snack. Normally chattipathiri is more often during Ramadan-iftar times. But you can serve this as an evening snack also.
Wikipedia describes it as:” a layered pastry made in Malabar region of Kerala, India. It is made in both sweet and savoury variations. And the dish is similar to Italian Lasagne”!! here I am discussing about sweet version of chattipathiri for you. I have tried the masala spicy version of chattipathiri plenty of times in my homes and for other festivals. But this is the first time I am giving a shot on the sweet chattipathiri.
[ingredients title=”Ingredients”]For Pathiri:-
- Maida – 100 gm (for 6 layers)
- Oil – 1 tbspn
- Water – As required
- Salt – a pinch
- Eggs – 2 nos
- Sugar – 5 tbsp. (or according to your taste)
- Ghee – 1 tbsp
- Grated coconut – 3 tbspn
- Raisins – 25 gm
- Cashew nuts(chopped) – 25 gram
- Poppy seeds(Kuskus) – 3 tbspn
- Cardamom powder – 1 tspn
- Eggs – 3 nos
- Sugar – 4 tbspn
- Cardamom powder – A pinch
- Mix the flour with water, oil and salt and knead into a dough like that of chappathi. Using a roller pin, roll it out into thin chapathis of uniform size on a dusted flour board.Heat a tawa and cook the chappathis .
- Beat 3 eggs with sugar and cardamom, scramble it in a hot pan with little ghee. Keep it aside.
- Heat a pan, Add 1 tbspn ghee and saute raisins, cashewnuts, poppy seeds and grated coconut until they change the colour slightly.Add the scrambled egg to this. Mix well. Keep it aside.
- Beat the remaining eggs, sugar and cardamom and keep aside. Take a non-stick pan, spread 1 tspn ghee all around nonstick pan.
- Place one chappathi(Dip the chapathi in egg mixture) as the first layer. Arrange the scrambled egg mixture over it. Keep another chappathi on top of it.Sprinkle some scrambled egg mixture over it, Make a new layer. Keep adding the egg-coating at each step and finally pour the remaining egg mixture over the sides and on the top.
- Garnish with cashew nuts and raisins.(Optional)
- Cover with a heavy tight-fitting lid. keep it for about 10- 15 minutes on lowest flame till it is cooked and golden brown on top. Now slowly flip the pathiri onto a flat plate, and then flip it again on another plate and back into the pan for cooking the top portion properly. Keep for another 10-15 minutes. Ensure the flame is low.For serving, flip it onto a flat plate.