'Chatti Pathiri' - Layered Pathiri - Indian Lasagna
'Chatti Pathiri' - Layered Pathiri - Indian Lasagna

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, 'chatti pathiri' - layered pathiri - indian lasagna. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

'Chatti Pathiri' - Layered Pathiri - Indian Lasagna is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. 'Chatti Pathiri' - Layered Pathiri - Indian Lasagna is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have 'chatti pathiri' - layered pathiri - indian lasagna using 24 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make 'Chatti Pathiri' - Layered Pathiri - Indian Lasagna:
  1. Prepare For the pancakes/crepes
  2. Take 1 and 1/2 cups - All purpose flour
  3. Make ready 1 - Egg
  4. Get Salt
  5. Get Water
  6. Prepare For the Masala Filling
  7. Take 1/2 Kg- Chicken Boneless
  8. Get 7 small - Onion
  9. Get 6 - Green chilly
  10. Make ready 3 Tsp - Ginger-garlic paste
  11. Take 1/2 Tsp - Turmeric powder
  12. Get 3/4 Tsp - Red Chilly powder
  13. Get 1 Tbsp (I used eastern Chicken Masala) - Chicken Masala
  14. Make ready 1/4 Tsp - Garam Masala
  15. Take 1/4 Tsp- Fennel powder
  16. Prepare 2 Sprigs - Curry Leaves chopped
  17. Prepare 1/2 cup- Coriander Leaves chopped
  18. Prepare Salt
  19. Prepare Ghee - melted
  20. Prepare For the coating
  21. Take 5 - Eggs
  22. Make ready 2 Tbsp - Milk
  23. Prepare 1/4 Tsp - Pepper powder
  24. Make ready 1 pinch Salt -
Steps to make 'Chatti Pathiri' - Layered Pathiri - Indian Lasagna:
  1. Masala Preparation
  2. Boil chicken pieces with little salt, turmeric and pepper powder. Let the chicken absorb all the water. Cool it down and shred/cut into pieces.
  3. In a pan heat oil, add finely chopped onion and green chillies. Fry till onions turns translucent and little brown.
  4. Add ginger-garlic paste. Sauté till the raw smell goes. Add a sprig of chopped curry leaves to it.
  5. Add the masala powders and salt to it. Sauté well for few minutes. Now add the shredded chicken to it. Mix well and cook closed for 5 minutes.The masala should be a dry. Garnish with coriander leaves. Remove from fire and keep aside to cool.
  6. Making Pancakes/Crepes
  7. Mix flour,egg,salt and enough water in a blender. Blend it to a thin batter. Now heat a nonstick pan on a medium heat. Pour a ladle full of batter to the pan and swirl it to a thin round shape using the back of the spoon, like how you swirl it for making dosa. Cook on both the sides. (Do not have to make it crispy)
  8. Prepare crepes using the remaining batter, you may get up to 10 -12 crepes out of this batter. Keep it aside. Make sure that the pancakes do not stick to each other, it might be a pain to separate them. Do not change the heat of the pan.
  9. For Coating
  10. In a wide plate/bowl, beat the eggs and milk, add salt and pepper powder.(I found plate easy).
  11. Layering
  12. You can use a small or medium sized non-stick sauce pan/frying pan for the final cooking. With this you will get a cake shaped Chatti pathiri. Now grease the sauce pan with ghee.
  13. Take a pancake/crepe and dip it in "For coating" mixture.
  14. Place this as the first layer of the "Chatti Pathiri". Spread 1 to 2 tablespoon of the chicken filling evenly over the crepe.Pour a spoon of coating on the sides of the layer and press the masala.
  15. Now dip the next crepe in egg mixture, make the second layer, spread chicken filling and repeat the same as for the first layer.
  16. Continue doing the same, until you get the final top layer as the crepe.
  17. Pour the remaining coating mixture onto the sides and top of the crepe. Drizzle a tablespoon of ghee on the sides and top of the crepe.
  18. Hold both the sides of the sauce pan and give a small shake so that the coating gets through the sides of the pan.
  19. Cover it with a lid and cook on very low fire for about 30 - 45 minutes.In between check it. If you see the sides golden brown in colour, off the flame and cover it with a plate and gently flip it over.
  20. Grease the pan with 2 teaspoon of ghee, gently transfer the chatti pathiri to the pan, but with the top side down.This is done to get a light brown colour on the top side of it. Just cook for 2 minutes. Off the flame.
  21. Remove from stove and again cover the pan with a plate and slowly flip it over. Cool it down and cut like a cake and serve.

So that’s going to wrap this up for this exceptional food 'chatti pathiri' - layered pathiri - indian lasagna recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!