Chatti Pathiri

Layered Malabar crepes with meat, fruit, and spice

Prep Time 30 min
Cook Time 35 min
Serving Size 4
Recipe Type Hob

Chatti Pathiri is a festive Malabar dish made by layering thin rice-flour crepes with spiced meat, nuts, dried fruits, and sometimes sweet plantains, then cooking it slowly in ghee until golden. Rooted in the Mappila kitchens of northern Kerala, it reflects centuries of Arab trade influence blended with local rice traditions. Rich, balanced between sweet and savoury, and satisfying on its own, Chatti Pathiri is a dish shaped by exchange, adaptation, and celebration.

Ingredients

For the crepes:

4 large eggs
2 cup (500 ml) milk
2 tsp (10 ml) white vinegar
2 tbsp (30 ml) grape-seed oil or neutral-tasting oil
2 cup (240 gm) all-purpose flour, sifted
A pinch of salt
Butter for crepe pan

For the filling:

400 g boneless chicken
1/4 tsp turmeric powder
1/2 tbsp coriander powder
1/4 tsp roasted curry powder
1/2 tsp white pepper powder
1/2 tsp ginger paste
1/2 tsp garlic paste
1 large red onion, diced
2 cups sliced fresh mushrooms
20 almonds (roasted, ground)
Handful of spinach leaves
1 tbsp ghee
2 tsp ghee additional
Salt to taste
2/3 cup coconut milk
1/2 tbsp coriander leaves

Method

For the crepes:

In a jug or mixing bowl add vinegar to milk; allow to sit for 5 minutes.
In a bowl (or larger jug), combine milk mixture with remaining ingredients.
Refrigerate for at least one hour.
Heat the pan lightly with butter; remove excess with a paper towel.
Pour batter to desired size; flip when edges start to lift.

For the filling:

Cut chicken into bite size pieces and remove any excess fat.
Place in a food processor and mince; set aside.
Place almonds in a pan; roast under grill for 5 minutes or until lightly toasted; remove. In a food processor or mini grinder, grind almonds until fine; set aside.
In a small bowl, combine turmeric powder, coriander powder, and roasted curry powder; set aside.
In another small bowl, combine ginger paste, garlic paste; set aside.
Prepare (i.e. dice) red onions; set aside.
With all ingredients now prepared, heat a large fry pan on medium heat, then add 1 teaspoon ghee.
Add ginger, garlic paste; sauté for 30 seconds.
Add red onions; sauté for about 5 minutes or until soft; move onions to one side of pan.
Add in powdered spices to the opposite side of the pan; sauté for about 1 minute; combine with onions.
Add the mushrooms, sautee for 10 minutes then add the chicken mince; sauté until brown.
Add finely ground roasted almonds.
Add a good handful of spinach (or more); allow to wilt; approximately 3 minutes.
Remove mixture from the heat; set aside until completely cool; about 30 – 40 minutes.

Assembly

In a bowl, pour your coconut milk; set aside.
Use the ghee to oil the bottom and sides of the pan (I used an 8 inch cake pan with a removable base and I wrapped it in foil to prevent leakage)
Dunk one crepe in the coconut milk, remove it and place it in the pan.
Top the crepe with the completely cooled chicken mixture.
Repeat and continue layering for as many layers as you choose to do or until mixture runs out.
Pour the remaining coconut milk over the layered crepes.
Place your 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.
Remove from the oven.
Allow your pathiri to cool for 10 minutes and them take it out of the pan, you can flip the pan on the serving plate or you can use a spring-form pan.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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