Preparation Time : 30 minutes
Cooking Time : 55 minutes
Serving : 8 to 10 members
Description
Athishaya pathiri . An authentic malabar dish . Also known as the malabar lasagna as this dish is also layered like the lasagna . There is sweet version to the athishaya pathiri which tastes equally good . Shall post the sweet version recipe soon . I first got to know about this dish on my visit to a grooms ( my hubbys cousin brothers daughter is married of to cochin ) place in Cochin . Was wonder stuck with the variety of food that was spread on the table . I made it a point to taste a tiny bit of every thing . All the dishes were mouth watering . the unique flavours took me to an era when food was not just a meal , but an elaborate feast . My favourite was athishaya pathiri and another dish which was like a stuffed pie with rice flour steamed and sandwiched with prawn filling . Till date no idea what it’s called but tasted yum . Did ask people concerned for both the recipes but till date have not got it . Well some people don’t have the habit of sharing . Sharing a recipe is a friendship build , thats my motto . how do I get a recipe when I don’t know what it is called ? Some how managed and called my beloved malabar buddy sulu ( my saviour ) and explained to her about the dish . She was the one who let me know that it’s name is athishaya pathiri . The recipe that I am posting is also hers . Thank you sulu . finally made it and it was spot on the first time With full flavoured indulgence . the following week visited my moms place and was surprised to see athishaya pathiri on the table . Mom had got the recipe from a malabar friend of hers . I liked her ashishaya pathiri better . As the food cooked by others , specially moms taste the best . Now the humble mighty athishaya pathiri is a part of our staple diet at home .
Ingredients for the crapes
Ingredients | Quantity |
|---|---|
| flour | 1 cup |
| egg | 1 ( I don't use egg as there is lot of egg in the dish already ) |
| Milk | 1 cup |
| Sugar | 1/4 teaspoon |
| Salt | to taste. |
Method for crapes
- Mix everything together and gradually add milk until it forms a smooth loose batter. Add more water if required .
- Heat a non – stick pan and pour a ladle of batter and make thin crapes and set aside .
Ingredients for Chicken Filling
Ingredients | Quantity |
|---|---|
| medium onions | 4 chopped |
| shredded chicken (cooked) | 2 cups |
| Garlic paste | 1 teaspoon |
| ginger paste | 1 teaspoon |
| coriander leaves | 2 tablespoons chopped |
| Green chillies | 2 chopped |
| turmeric powder | 1/4 teaspoon |
| chilli powder | 1/2 teaspoon |
| gharam masala | 1/4 teaspoon |
| Oil | 3 tablespoons |
Method
- The authentic filling has cashew nuts , raisins and boiled gram dal .
- Can add these ingredients as well to the filling .
- Can make it with mutton keema filling also .
Method for filling
- Saute the onions in hot oil until they become soft.
- Add the spices and then stir in the chicken and other ingredients until it becomes well mixed on medium heat for five minutes .
- Set aside and cool .
How To proceed
Ingredients | Quantity |
|---|---|
| Eggs | 6 |
| Milk | 1 cup |
| Salt | to taste |
| Pepper powder | to taste |
| Sugar | little ( 1 1/2 teaspoons ) |
| Ghee or coconut oil to grease | to pour over the layers |
| Poppy seeds | to garnish |
Method
- Mix all the above ingredients together except for ghee or oil and poppy seeds , till the sugar dissolves well . And set aside . Pre heat an oven to 180 degree Celsius .
- Grease a baking pan about the same diameter as your crapes with ghee . Place a crape , top with filling , then pour the milk egg mixture over to cover the chicken filling . Pour 1/4 teaspoon of oil or ghee over .
- Repeat the same way until all the crapes , chicken filling and egg – milk mixture is over , making sure the crape is the final top layer . Pour the egg – milk mixture over the final crape . Topping with oil or ghee .
- Sprinkle with poppy seeds . Bake for 40 to 45 minutes in a pre heated oven until cooked through . Check by inserting a skewer into the middle of the chatti pathiri , if the skewer comes out clean .It’s cooked through .
- Remove . Cool completely . Run a knife all around . Turn over into a plate . Cut and serve hot .can use coconut milk instead of regular milk to add more taste and calories.
- Can be made over a hot tawa with sand , keeping the chatti pathiri layered vessel over the hot sand covered with a huge domed lid ( I use my iddli maker lid ), over a stove top on medium heat for 20 – 30 minutes or until cooked through )
