Chatti Pathiri is a Malabar version of Italian Lasagne. It is the sweet version. For the spice lovers, they can use chicken and spice in filling.
Sugar 10 – 12 tbsp
Broken Cashew nuts 3 table spoon
Broken almonds 3 tablespoon
Broken pistachio nuts 3 tbsp
Raisins 3 tbsp
Poppy Seeds 3 tbsp
Cardamom Powder 3/4 tbsp
Ghee 2 tbsp
Cardamom Powder: 1/2 Tea Spoon
Sugar: 4 Table Spoon
Saffron one pinch (soaked in warm milk)
Making Pathiris (Chapattis)
Seave the floure. Add oil, salt in it and mix well. Add milk and as required water. Knee the dough in it to a smooth chappati dough.
Cover it with a wet cloth and keep the dough aside for 40 to 45 minutes. Make it to 10 equal portions. With rolling pin make chapattis out of it. Make sure that the chapattis are almost of the same size and it should be thin. Cook the chapattis and keep it aside. Do not make it too stiff. Just a slight cooking is enough.
Making the filling:
Pour 1 tbsp ghee to a frying pan and slightly fry the cashew nuts, raisins, almonds, pistachonuts and poppy seeds. Add some saffron in it. Take some of the fried cashew nuts, raisins and poppy seeds and keep aside for garnishing. Add sugar and mix well till all the sugar melt in the nuts.
Making the coating:
Beat 4 eggs in a deep vessel. Add cardamom powder and sugar. Mix well.
Take a heavy bottomed wide and deep vessel. Pour little ghee. Place a chapatti. pour a little egg coating mixture on the chapatti. Then place some dry food mixture. Pour little egg mixture. Place another chapatti on it. In this process keep all the chapattis and dry food mixture one by one. At last pour all the egg mixture on top. Make sure the top layer should be covered with egg coating and cooper the lid and cook in very low flame. When one side is cooked carefully turn it over and cook the other side. After 12 to 15 minutes turn off the hit and let it cool in room temp. Garnish with dry food mixture and serve.
Tips: You can increase or decrease the quantity of sugar as per the sweetness required.