Erachi Chatti Pathiri

Instructions

1. 1

   Prepare the Crepes (Pathiris)

   • In a mixing bowl, whisk together 1.5 cups maida, 1 egg, 0.5 cup milk, 0.5 cup water, and 0.5 tsp salt. Mix until you have a smooth, thin, lump-free batter with a pouring consistency, similar to heavy cream. Add a little more water if it's too thick.
   • Heat a non-stick tawa or crepe pan over medium-low heat. Lightly grease it with oil or ghee.
   • Pour a small ladleful of batter onto the center of the pan and quickly swirl it to form a thin, even crepe about 7-8 inches in diameter.
   • Cook for about 45-60 seconds per side until it's cooked through but not browned. The crepes should be soft and pliable.
   • Repeat with the remaining batter to make 6-8 crepes. Stack them on a plate and set aside.
2. 2

   Prepare the Chicken Filling (Masala)

   • Heat 3 tbsp of oil in a wide pan or kadai over medium heat. Add the chopped onions and sauté for 8-10 minutes until they are soft and light golden brown.
   • Add the ginger paste, garlic paste, and green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
   • Add the chopped tomato and cook for 3-4 minutes until it becomes soft and mushy.
   • Stir in the turmeric powder, red chili powder, coriander powder, and 1 tsp of salt. Cook the spices for 1 minute, stirring continuously.
   • Add the minced chicken to the pan. Break up any lumps with your spatula and mix well to coat with the masala.
   • Cook for 12-15 minutes, stirring occasionally, until the chicken is fully cooked and all the moisture has evaporated. The filling must be dry.
   • Turn off the heat. Stir in the garam masala and chopped coriander leaves. Mix well and let it cool slightly.
3. 3

   Assemble the Chatti Pathiri

   • In a wide, shallow bowl, whisk together the remaining 3 eggs, 0.5 cup milk, cardamom powder, and sugar. This is the egg wash.
   • Select a heavy-bottomed, deep non-stick pan (about 8-9 inches in diameter) with a tight-fitting lid. Grease the bottom and sides generously with 1 tbsp of ghee.
   • Gently dip one crepe into the egg wash, ensuring it's fully coated. Let any excess drip off.
   • Carefully place the coated crepe at the bottom of the greased pan, smoothing it out.
   • Spread an even layer of the chicken filling (about 1/6th of the total) over the crepe.
   • Dip another crepe in the egg wash and place it over the filling. Repeat the layers of crepe and filling until you run out, ending with a crepe on top.
   • Pour any remaining egg wash mixture evenly over the top layer.
4. 4

   Slow Cook the Chatti Pathiri

   • Cover the pan with its tight-fitting lid. For a better seal (dum), you can place a piece of aluminum foil over the pan before putting on the lid.
   • Place the pan on the smallest burner of your stove and cook on the absolute lowest heat setting for 20-25 minutes.
   • The bottom should be golden brown and the layers should be set. You can check for doneness by inserting a skewer into the center; it should come out clean.
   • For a golden top, you can carefully flip the pathiri. Slide it onto a large plate, add a little ghee to the pan, and then slide it back in, uncooked side down. Cook for another 5-7 minutes.
   • Once cooked, turn off the heat and let it rest in the pan for at least 10-15 minutes. This helps the layers set and makes slicing easier.
5. 5

   Garnish and Serve

   • While the pathiri is resting, you can prepare the optional garnish. Heat 1 tbsp of ghee in a small pan and fry the cashews until golden, then add the raisins and fry until they plump up.
   • Carefully slide the cooked Chatti Pathiri from the pan onto a serving platter.
   • Sprinkle the fried cashews and raisins over the top.
   • Cut into wedges, like a cake, and serve warm as a snack or part of a main meal.