Chatti Pathiri

We are back from 2 short trips. We all had a relaxing vacation, which we all needed so badly. Now coming back after almost 2 weeks of not being in the kitchen, I kind of feel lost in my own kitchen. Do you feel lost in your kitchen when you come back from vacation? It took me sometime to get used to what was there in the fridge or pantry and what wasn't. It is a strange feeling to feel lost in your own kitchen. Even cooking a dish that I must have made a million times can take a wee bit longer and I often forget an ingredient. Does that happen to you? Or should I blame this to - getting old you know, statement that we tend to make often.

In any case, let me start talking about the dish that I have been daunting to make for many years now. For one, I stay away from dishes that contain a whole lot of eggs. I tend to skip recipes that have more then 4 eggs in anything I have to bake or if something that is real drool worthy, I plan to make it when I have some guest over. That way I don't end up eating the dish by myself and everybody gets a share of the cholesterol laden dish he he! Secondly this dish has a lot of prep work, so I almost never have the time to make it. And the other reason is my son can't have a single bite, as he is highly allergic to almost all the ingredients in this dish. But I had to make it, as I craved for this dish way too long and was running out of excuses.

This is a sweet Malabar delicacy and this dish is also made in a different way and that is - with meat as a filling. I love this dish with the meat but my hubby is a fan of the sweet one. So this one is for him. Enjoy!

So here goes...

For the Pandam/Filling:

• 3-4 eggs beaten
• handful of cashews
• handful of raisins
• 4-5 tbsps of sugar ( +/- to your liking)
• 3-4 cardamom pods, crushed, seeds removed and powdered
• 1 tsp of oil/ghee

To Dip the otada:

• 5-6 eggs beaten
• 6-7 tbsps of sugar ( +/- to your liking)
• 6 cardamom pods, crushed, seeds removed and powdered
• 1/2 cup of milk (optional)

For the Topping:

• Handful of raisins and cashews
• 1 tsp of white poppy seeds

For Assembling the dish.

• 1 tbsp of oil
• 1-2 tbsps of sugar

Ingredients to make Otada/Malabar crepe - refer to this. But do NOT assemble the otada (i.e. with the shallots in the recipe, just make the otada/crepe's and keep aside).

Method:

To make the Pandam/Filling

Beat the eggs with sugar and cardamom and set aside.

In a non stick pot, heat the oil add the cashews and raisins, until the cashews start to become light brown and the raisins plump up. Add the beaten eggs, sugar and cardamom mix. Keep stirring to make the consistency of scramble eggs. Keep this filling aside.

Make the Otada/Crepe like this. But make sure the otada that you make should be more or less the size of the pot that you are going to make the dish in.

In another bowl beat the eggs with all the ingredients for the dip and set aside.

Now to Assemble the dish.

Pour oil in a pot that you are ready to cook the dish in. Place one of the otada's/crepes on the oil. Put a little of the egg filling. Take another otada/crepe and dip it in the egg, sugar and milk mix that is kept aside for dipping the otada's/crepes. Sprinkle some sugar. Put some more of the filling followed by the dipped otada/crepe and sprinkle of sugar. Repeat this till you have consumed all the filling and otada/crepes, with the last layer being the crepe. Pour over any of the remaining egg, sugar and milk mix.

Sprinkle the top layer with the white poppy seeds, cashews, little sugar and raisins. Cover and let it cook the dish for 25 - 30 minutes on a low flame till a skewer inserted comes out clean. Let it cool.

Once it is cool enough to handle, remove the lid and place

a dinner plate over the pot and flip the pot upside down. The chatti pathiri will be bottom side up now, slide the chatti pathiri back on to the pot ( the top layer with the cashews, raisins and poppy seeds facing down). Cook the chatti pathiri for another 5-10 minutes on a low flame to get a beautiful golden brown color. Once cool take a serving plate and flip the chatti pathiri over, so that top layer with the cashews, raisins and poppy seeds are on top and serve warm.

This recipe is going to Joy from Fasting to Feasting from Kitchen flavors who is conducting the event.

Malabar Erachi (Mutton) Pathiri (Paratha)

Erachi pathiri is a Northern Kerala (Malabar) dish. This dish has a meat stuffing. You will never rarely find this dish in a restaurant, it is always cooked at home. It is usually made during Ramadan, and also sometimes made a day after a wedding with a variety of other dishes for breakfast to welcome the groom. Mothers, sisters, aunts, nieces, all work together preparing a long list of breakfast for the groom and his friends. There is laughter in the kitchen, stories told from childhood, embarrassing situations unraveled, some are kneading the dough, some are slicing the vegetables, batters are being mixed to ferment for the next day, brick ovens are fired up and all this for the love of food, the groom and a building of a new relationship.

Erachi Pathiri is our all time favorite. You can substitute Maida(all purpose flour) for Wheat flour(atta), although the atta version may not be flaky.

This is also a good recipe if you have some mutton pieces left over from a curry. Then all you need to do is sauté some onions and chilies with ginger garlic paste, add the spices, scoop the mutton out from the curry and shred them - the stuffing is ready (you save time cooking the meat separately).

This dish is also lovely if you are going to a picnic and want to pack something from home. The meat, onions and spices give this dish the flavor of a meat curry and the pathiri gives a lovely crispy flaky texture to the dish.

I personally like this dish just as it is. But my husband likes it with a coating of egg, sugar and crushed cardamom pods. As it gives a hint of sweetness to the otherwise spicy filling. This is a true Malabar dish.

Note: The pictures don't have the egg batter. I will update the pictures when I make this next at home with the egg batter.

Ingredients: For the Pathiri

• 2 cups Maida (you could use atta for a healthy version, or use 1 cup maida and 1 cup atta)
• ½ tsp Salt
• Approximately 1-cup warm water
• 1 tsp oil

Method:

Mix all of the above and knead it to a soft dough. Keep aside wrapped in cling wrap.

For the filling:

• 2 large onions sliced finely,
• 3-4 green chilies chopped
• 1 tsp ginger garlic paste
• ½ tsp turmeric powder
• ½ chili powder
• 2-3 tsp roasted coriander powder
• Salt to taste
• 1 cup Mutton cooked and shredded (recipe below)
• Handful of Coriander leaves chopped
• 1 tbsp oil

Ingerdients for the Mutton:

• 500gms/1lb Mutton/Beef
• 1" Ginger and 2-3 big cloves of garlic (ground to a paste)
• 4-5 Green chilies chopped
• 1/4 tsp turmeric powder
• 1/2 tsp chili powder
• 1/2 tsp fennel powder
  
• Few curry leaves

Method for cooking the Meat:

In a pressure cooker, add the mutton with all the other ingredients with 1 1/2 cups of water. Cook the meat for 10 minutes on a high flame and another 15 - 20 minutes on a low flame till it is tender. When the cooker cools down, open it, check the meat if it is tender. If there is gravy(there will most likely be some), keep the lid open and let the gravy evaporate on a high flame. Alternatively you can scoop out the mutton pieces and use the gravy for something else, maybe a soup. Either chop or shred the mutton pieces. You could also make this on heavy bottom pot and cook the meat for an hour till it is tender.

Method for the filling:

Heat oil in a pot and sauté the sliced onions and chilies till translucent. Add ginger garlic paste, sauté for few minutes till you can get a lovely aroma from the ginger garlic and the caramelized onions. Add the turmeric, chili, fennel and coriander powders sauté for 3-4 minutes; add salt and the shredded mutton. Sauté till the onions, the masala(spice) powders and the mutton are all coated and mixed well. Add the chopped coriander leaves and adjust the seasoning. Keep aside to cool.

To assemble:
Divide the dough to 14-16 lime size balls.
Roll 2 lime size balls to around 6-7 " in diameter.
Spread the stuffing on to one of the rolled discs.
Put the other rolled pathiri on top of the stuffing, press and seal the edges with your fingers.

Next, lift the pressed edge of the pathiri and fold the dough towards the filling. Press and fold the edges of the entire pathiri in this way to make a pretty border.
Heat some oil in a shallow frying pan, fry the pathiri one at time till golden brown on both sides. You could serve it hot as it is or follow the next step.

In a bowl, beat 2 eggs, with 2 tbsps of sugar and cardamom powder(3-4 cardamom pods crushed). Dip the fried pathiri in the egg batter and re-fry the pathiri till the egg is cooked and gets golden brown specs. Serve hot.

This recipe is going for the Roti Mela hosted by Cooking 4 all Seasons.