Erachi Chatti Pathiri

Name: Erachi Chatti Pathiri
Prep time: 45 min
Cook time: 55 min
Total time: 2 h 10 min
Yield: 8 servings
Cuisine: kerala
Ingredients: 3 cup all-purpose flour (for the pathiri dough); 5 pcs egg (2 for dough, 3 for egg wash and topping); 2 tbsp ghee (melted, for dough and greasing); 0.5 tsp salt (divided); 180 ml water (as needed for a soft dough); 600 g chicken (boneless, cut into small pieces); 3 pcs onion (medium, thinly sliced); 3 pcs green chili (finely chopped); 1 inch ginger (finely chopped); 6 pcs garlic (cloves, finely chopped); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 pinch black pepper; 0.5 tsp garam masala; 0.5 tsp fennel powder; 3 tbsp coriander leaves (chopped); 2 tbsp oil (for cooking the filling)

RATING

4.6/5(137)

TASTE SCORE

9/10

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.

PREP

45m

COOK

55m

SERVES

1 SLICE

407 cal

SERVINGS

METHOD · 9 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the chicken filling until noticeably dry; any extra moisture will make the lower pathiri layers soggy.
2
Slice the onions thin and cook them to light golden, not dark brown, so the filling stays sweet and soft.
3
Rest the dough the full 20 minutes so the discs roll very thin without shrinking back.
4
Keep each rolled disc covered with a cloth while assembling, or the edges will dry and crack.
5
Brush only a light layer of beaten egg between sheets; too much can make the interior dense instead of layered.
6
Use slightly larger top and bottom discs so you can tuck the edges in and get neat slices after baking.
7
Let the baked pathiri rest before cutting so the egg sets and the layers hold together cleanly.