Chatti Pathiri isa layered pastry made in the North Malabar and Malabar region, of Kerala, India. It is made in both sweet and savory variations. But this time we prepared sweet vegetarian version. This is a
little time consuming recipe but really tasty and delicious.
recipe, we have to prepare three portions; one is pathiri (flatbread), second
is nut filling and third is coconut milk mixture. This filling is made with nuts and condense milk. The flour
is kneaded with oil and water into soft dough and rolled into thin pancakes.
These pancakes are soaked in milk to soften them and arranged in layers. The
fillings are added between these layers. Once layered, it goes in for baking at
180 degrees for approximately 20 minutes. You can bake this recipe in oven or
cook on stove too. I prefer stove cooking rather than oven.
For this November month, Srivalli choose
Chatti Pathiri, authentic recipe of Kerala for ICC- Indian cooking challenge. I
never heard and tried this recipe, and suggested Anita Menon’s Slice of my life
for reference. Thanks for sharing this wonderful recipe with us.
Time: 40 Minutes
Time: 30 Minutes
Source: Slice of My Life
1 Cup Flour/ Maida
Pinch of Salt
1 Tbsp. Oil
1/3 Cup Warm Water
200gm Condense Milk
3 Tbsp. Cashew Nuts, chopped
3 Tbsp. Raisins
3 Tbsp. Almonds, chopped
4 Tbsp. Sesame Seeds, (white)
6 Tbsp. Coconut Powder
1 1/2 Tbsp. Cardamom Powder
1 Cup Coconut Milk
2 Tsp. Cardamom Powder
3 Tbsp. Sugar (as per taste)
2 Tsp. Desi Ghee/ Clarifying Butter
Combine flour, salt and oil together and
gently mix with fingertips.
Add warm water slowly to knead smooth
dough as chapatti. Cover and keep aside for 30 minutes.
Divide the dough into eight equal
portions and roll it out into thin chapatti.
Heat the griddle or tawa and cook like a
chapatti lightly. Keep this pathiris aside.
Roast the sesame seeds, cashews, almonds
and raisins together with 2 tsp. of ghee until to golden brown. Now add coconut
powder and sauté until to slightly color change.
Combine roasted nuts, cardamom powder and
condense milk together in separate bowl and filling is ready to further use.
Combine Coconut milk, cardamom powder and
powdered sugar together in bowl and keep aside.
Take a non-stick baking tray or a deep skillet and spread couple of
tsp. ghee / clarified butter all around.
Keep one pathiri as the first layer.
Spread the nut and condense milk filling on the top of pathiri. Dip the
second pathiri or flat bread in the coconut milk mixture, coat well and place
it on top of the filling.
Spread the nut mixture again and repeat this until all the pathiris, the
coconut milk mix and the nut mixture is used up and pathiri being the top
Pour the remaining coconut milk mixture on top of pathiri (a generous
amount) so that it drains on all the gaps on sides and form a thin layer on
This is important to keep the Chatti Pathiri moist. If you run out of
the coconut milk mixture after coating, make more and mix with sufficient sugar
and cardamom and pour on top.
Bake in oven for about 15 minutes or until the top of pathiri turns
golden. Alternately you can do what I did, which is to cook it on a stove top
in a non-stick deep skillet or deep pan.
All you have to do is to place it at a very low flame and flip it
carefully to cook on the other side.
Flipping of such a heavy set block of flat breads with filling is a mean
feat. The flipping becomes a bit easy when the lowest layer of flat
bread/pathiri is a little hard.
When both the sides have cooked well, it is easy to slide it out of the
pan into the serving plate.
After it cooled down a little, Pour some leftover creamy nut filling and
decorated it with glazed cherries.
: How to cook chatti pathiri, Malabar dessert, kerala
dessert or kerala recipes, step by step chatti pathiri recipes, how to prepares
chatti pathiri at home on stove, sweet recipes, Indian traditional sweet
recipes. Chatti Pathiri submitted in Indian Cooking Challenge hosted by Srivalli
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