Would Pathiri Be A #Food Challenge For You?

Would Pathiri Be A #Food Challenge For You?

For those who may not be familiar with Pathiri, it is a “layered savory cake” whose origin is from the Malabar Region in the southern part of India.

Did you know pathiri is from the Arabic word fateerah that means pastry?

I have experienced many different types of pathiri.

Pathiri is usually served for dinner with either meat or fish as a beautiful accompaniment dish.

In Kerala India, pathiri is very popular amongst the Muslim community and is customarily served during the Muslim’s fasting month of Ramadan.

There are many different varieties of pathiri and there are also many different recipes, even within many generations of families!

I am EXTREMELY “humbled, proud and honored” to be the host of The Daring Kitchen‘s Cook Challenge this month.

It is my first hosting position with The Daring Kitchen and I certainly hope it will not be my last as I did think this month’s challenge was fun and a little bit different, just like me!

Would Pathiri Be A #Food Challenge For You?

For those who had previously seen my Sopa Castellana: The Daring Kitchen Cooks November 2013 post, I shared “it is with sadness to have recently heard of the Co-Founder of The Daring Kitchen Lisa’s untimely death.”

I shared then what Liz meant to all of us “as a Daring Kitchen Community” and especially to me.

I dedicated this month’s challenge to Lisa.

I wanted to do something a little bit different and in honor of Lisa who always believed in me and everyone at The Daring Kitchen Cooks and Bakers Challenges.

Lisa “touched us all in some way” beyond words and was always understanding if we were “a tad” late for a challenge; as long as we got there.

Onto this month’s challenge eh?

I shared to the Cooks this month:
“This challenge is very special to me and hopefully it will be for you too! The crepe batter recipe can be a recipe of your choice, but the filling must be of a savory nature and I “challenge” you to be “as creative as you can be!”

Joanna’s Chatti Pathiri

Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

 

#easy #entertaining #crepe #coconut #milk #baked #savoury #cake

Author: Joanne T Ferguson

Recipe type: Baking

Serves: 6 – 8

Ingredients

• Ingredients:
• For the crepes:
• 2 large eggs
• 1 cup (250 ml) milk
• 1 teaspoon (5 ml) white vinegar
• 1 tablespoon (15 ml) grape-seed oil or neutral-tasting oil
• 1 cup (4¼ oz) (120 gm) all-purpose (plain) flour, sifted
• pinch of salt
• oil for crepe pan
• For the filling:
• 250 gm (9 oz) boneless chicken, suggest thighs
• ¼ teaspoon turmeric powder
• ½ teaspoon chili powder
• ½ tablespoon coriander powder
• ¼ teaspoon roasted curry powder
• ½ teaspoon white pepper powder
• ½ teaspoon ginger paste
• ½ teaspoon garlic paste
• 1 large red onion, diced
• ½ teaspoon chilli paste
• 20 almonds, roasted, ground
• Handful of spinach leaves
• 1 tablespoon (15 m) (½ oz) (15 gm) ghee
• 2 teaspoons ghee additional
• salt to taste
• 1-2/3 cup (400 ml) coconut milk
• ½ tablespoon coriander leaves

Instructions

1. For the crepes:
2. In a jug or mixing bowl add vinegar to milk; allow to sit for 5 minutes.
3. In a bowl (or larger jug), combine milk mixture with remaining ingredients; refrigerate for at least one hour.
4. Heat pan coating pan lightly with oil; remove excess oil with paper towel.
5. Pour batter to desired size; flip when edges start to lift.
6. For the filling:
7. Cut chicken into bite size pieces and remove any excess fat.
8. Place in a food processor and mince; set aside.
9. Place almonds in a pan; roast under grill (broiler) for 5 minutes or until lightly toasted; remove. In a food processor or mini grinder, grind almonds until fine; set aside.
10. In a small bowl, combine turmeric powder, chilli powder, coriander powder, and roasted curry powder; set aside.
11. In another small bowl, combine ginger paste, garlic paste and chilli paste; set aside.
12. Prepare (i.e. dice) red onions; set aside.
13. With all ingredients now prepared, heat a large fry pan on medium heat, then add 1 teaspoon ghee.
14. Add ginger, garlic chilli paste; sauté for 30 seconds.
15. Add red onions; sauté for about 5 minutes or until soft; move onions to one side of pan.
16. Add in powdered spices to opposite side of pan; sauté for about 1 minute; combine with onions.
17. Add chicken mince; sauté until brown.
18. Add finely ground roasted almonds.
19. Add a good handful of spinach (or more); allow to wilt; approximately 3 minutes.
20. Remove mixture from the heat; set aside until completely cool; about 30 – 40 minutes.
21. ASSEMBLY
22. In a bowl, combine coconut milk and coriander leaves; set aside.
23. I would recommend you have 2 tablespoons of ghee melted to make preparation easier.
24. In a cleaned 8-inch (20 cm) fry pan, heat pan over low heat, add 1 teaspoon of ghee until melted.
25. With a pastry brush, coat both sides of the crepe with the coconut mixture; then use the second pastry brush to coat only one side with ghee. Place the coconut mixture “only” side face-down into the fry pan. (The side with the ghee should be facing up.)
26. Add completely cooled chicken mixture; continue layering for as many layers as you choose to do or until mixture runs out; I did five.
27. Add remaining coconut milk and coriander leaves mixture on top of the layered crepes.
28. You have two methods to choose to complete the dish; continue on the stove top or place CHATTI PATHIRI in a preheated moderate oven 350°F/180°C/gas mark 4 until all the coconut milk evaporates; you will notice the side “starting” to become dry.
29. When all the coconut milk evaporates, remove from oven.
30. Flip CHATTI PATHIRI from pan onto a plate.
31. Enjoy!

Notes

Make sure crepe pan is hot enough or the crepe will stick.
Place completed crepes on baking paper and layer.
Crepes freeze well.

The recipe I provide for you today is created by me, “inspired and adapted” from two recipes I had saved in my What’s On The List folder.*
I hope you enjoyed this The Daring Kitchens Cooks Challenge as much as I did!

Wait until you see what some of the other cooks worldwide created!

I am oh so proud of each and every person who has completed the challenge and I have already shared The Daring Kitchen hug and the Daring Kitchen Happy Dance for all of them very merrily!!!

And it’s not even Party Friday!

If you enjoyed this post, feel free to FOLLOW via Twitter, LIKE via Facebook, SHARED via Google+ and LOVED being PINNED…on Pinterest! REALLY!

Facebook, Twitter, Google+ and StumbleUpon buttons are conveniently located at the bottom of Would Pathiri Be A #Food Challenge For You? post! *RECIPES
Meena’s Athishaya pathiri / Atti pathiri / Layered Savoury Cake / Athishaya pathiri with step by step pictures / Kerala recipe

Ria’s 12 layer CHATTI PATHIRI / MALAYALEE’S LASAGNA

All comments “on my blog please” brighten my day and in sharing Would Pathiri Be A #Food Challenge For You?