Erachi Chatti Pathiri
A festive Malabar pie made with thin pathiri layers, a warmly spiced chicken filling, and a soft egg coating. It bakes up golden on top while staying tender and savory inside, perfect for special meals and family gatherings.
For 8 servings
- prep · ~18 min
Cook the chicken.
1.Add chicken, 250 ml water, 1 pinch salt, turmeric powder, and black pepper to a pan.2.Cover and cook over medium heat until the chicken is tender and the water is mostly gone, about 15-18 minutes.3.Cool slightly, then shred or mince the chicken finely.TIPKeep the chicken fairly dry so the layered pie sets neatly. - saute · ~16 min
Make the chicken filling.
1.Heat oil in a wide pan over medium heat.2.Add onion and cook until soft and light golden, 8-10 minutes.3.Add green chili, ginger, and garlic, then sauté for 1 minute.4.Add red chili powder, garam masala, fennel powder, and 1 pinch salt.5.Add the shredded chicken and cook for 4-5 minutes until well coated and dry.6.Turn off the heat and mix in coriander leaves.TIPA dry filling prevents the bottom layers from turning soggy. - knead · ~20 min
Knead the pathiri dough.
Mix all-purpose flour with 2 eggs, melted ghee, and the remaining salt. Add 180 ml water little by little and knead to a soft, smooth dough. Cover and rest for 20 minutes.
TIPSoft dough rolls thinner and gives tender layers after baking. - mix · ~2 min
Prepare the egg coating.
Crack the remaining 3 eggs into a bowl and beat well until smooth and slightly frothy.
- assemble · ~15 min
Roll the dough into thin discs.
1.Divide the dough into 8 equal balls.2.Roll each ball into a very thin round, about the size of your baking dish.3.Keep the rolled discs covered with a cloth so they do not dry out.TIPRoll the top and bottom discs slightly larger so they cover the edges well. - assemble · ~15 min
Layer the chatti pathiri.
1.Grease a round baking dish with a little ghee.2.Place one dough disc at the bottom and brush lightly with beaten egg.3.Add another disc, brush with egg, and spread a thin layer of chicken filling.4.Repeat the layering with dough discs, egg, and chicken filling until all the filling is used.5.Finish with the last dough disc on top and pour the remaining beaten egg over it.TIPSpread the filling in thin, even layers so every slice holds together. - bake · ~30 min
Bake until golden.
Bake in a preheated oven at 180°C until the top is set and lightly golden, 25-30 minutes.
- rest · ~10 min
Rest the pie before slicing.
Let the baked chatti pathiri rest for 10 minutes so the layers firm up slightly.
- serve
Slice and serve warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the chicken filling until noticeably dry; any extra moisture will make the lower pathiri layers soggy.
- 2Slice the onions thin and cook them to light golden, not dark brown, so the filling stays sweet and soft.
- 3Rest the dough the full 20 minutes so the discs roll very thin without shrinking back.
- 4Keep each rolled disc covered with a cloth while assembling, or the edges will dry and crack.
- 5Brush only a light layer of beaten egg between sheets; too much can make the interior dense instead of layered.
- 6Use slightly larger top and bottom discs so you can tuck the edges in and get neat slices after baking.
- 7Let the baked pathiri rest before cutting so the egg sets and the layers hold together cleanly.
Adapt it for your goals.
Beef
Use finely shredded cooked beef instead of chicken for a richer, more festive Malabar-style filling.
spicierSpicier
Increase green chilies and black pepper for a hotter version that balances well with the eggy, soft layers.
miniMini
Assemble in small ramekins or tins for individual portions that are easier to serve at parties or iftar.
mixed vegMixed-veg
Replace chicken with a dry masala of mushrooms, carrots, beans, and onions for a vegetarian-style layered bake.
Why this is on our healthy list.
Good Protein Base
Chicken and eggs make this dish filling and protein-rich, helping turn it into a satisfying main course.
Aromatics With Antioxidants
Onion, ginger, garlic, coriander leaves, and spices add plant compounds along with depth and freshness.
Balanced Festive Meal
The combination of flour layers, savory chicken filling, and eggs provides both energy and staying power.
Frequently asked questions
The filling was likely too wet or too much egg was added between layers. Cook the chicken masala until dry and use only a light brushing of egg.
