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We hope you got benefit from reading it, now let’s go back to 'chatti pathiri' - layered pathiri - indian lasagna recipe. To make 'chatti pathiri' - layered pathiri - indian lasagna you only need 24 ingredients and 21 steps. Here is how you do it.
The ingredients needed to prepare 'Chatti Pathiri' - Layered Pathiri - Indian Lasagna:
- Take For the pancakes/crepes
- You need 1 and 1/2 cups - All purpose flour
- Prepare 1 - Egg
- Get Salt
- Take Water
- You need For the Masala Filling
- Prepare 1/2 Kg- Chicken Boneless
- You need 7 small - Onion
- Get 6 - Green chilly
- Prepare 3 Tsp - Ginger-garlic paste
- Take 1/2 Tsp - Turmeric powder
- You need 3/4 Tsp - Red Chilly powder
- Use 1 Tbsp (I used eastern Chicken Masala) - Chicken Masala
- Use 1/4 Tsp - Garam Masala
- Get 1/4 Tsp- Fennel powder
- Use 2 Sprigs - Curry Leaves chopped
- Take 1/2 cup- Coriander Leaves chopped
- You need Salt
- Provide Ghee - melted
- Provide For the coating
- Provide 5 - Eggs
- Prepare 2 Tbsp - Milk
- Prepare 1/4 Tsp - Pepper powder
- Take 1 pinch Salt -
Steps to make 'Chatti Pathiri' - Layered Pathiri - Indian Lasagna:
- Masala Preparation
- Boil chicken pieces with little salt, turmeric and pepper powder. Let the chicken absorb all the water. Cool it down and shred/cut into pieces.
- In a pan heat oil, add finely chopped onion and green chillies. Fry till onions turns translucent and little brown.
- Add ginger-garlic paste. Sauté till the raw smell goes. Add a sprig of chopped curry leaves to it.
- Add the masala powders and salt to it. Sauté well for few minutes. Now add the shredded chicken to it. Mix well and cook closed for 5 minutes.The masala should be a dry. Garnish with coriander leaves. Remove from fire and keep aside to cool.
- Making Pancakes/Crepes
- Mix flour,egg,salt and enough water in a blender. Blend it to a thin batter. Now heat a nonstick pan on a medium heat. Pour a ladle full of batter to the pan and swirl it to a thin round shape using the back of the spoon, like how you swirl it for making dosa. Cook on both the sides. (Do not have to make it crispy)
- Prepare crepes using the remaining batter, you may get up to 10 -12 crepes out of this batter. Keep it aside. Make sure that the pancakes do not stick to each other, it might be a pain to separate them. Do not change the heat of the pan.
- For Coating
- In a wide plate/bowl, beat the eggs and milk, add salt and pepper powder.(I found plate easy).
- Layering
- You can use a small or medium sized non-stick sauce pan/frying pan for the final cooking. With this you will get a cake shaped Chatti pathiri. Now grease the sauce pan with ghee.
- Take a pancake/crepe and dip it in "For coating" mixture.
- Place this as the first layer of the "Chatti Pathiri". Spread 1 to 2 tablespoon of the chicken filling evenly over the crepe.Pour a spoon of coating on the sides of the layer and press the masala.
- Now dip the next crepe in egg mixture, make the second layer, spread chicken filling and repeat the same as for the first layer.
- Continue doing the same, until you get the final top layer as the crepe.
- Pour the remaining coating mixture onto the sides and top of the crepe. Drizzle a tablespoon of ghee on the sides and top of the crepe.
- Hold both the sides of the sauce pan and give a small shake so that the coating gets through the sides of the pan.
- Cover it with a lid and cook on very low fire for about 30 - 45 minutes.In between check it. If you see the sides golden brown in colour, off the flame and cover it with a plate and gently flip it over.
- Grease the pan with 2 teaspoon of ghee, gently transfer the chatti pathiri to the pan, but with the top side down.This is done to get a light brown colour on the top side of it. Just cook for 2 minutes. Off the flame.
- Remove from stove and again cover the pan with a plate and slowly flip it over. Cool it down and cut like a cake and serve.
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