Chicken Chatti Pathiri || Layered Crepes and Chicken || Ramadan Recipes - RKC

Chicken Chatti Pathiri || Layered Crepes and Chicken || Ramadan Recipes - RKC
Chatti pathiri is a layered pastry made in the North Malabar and Malabar region, of Kerala. It is made in both sweet and savory variations. 

For the fillingIngredients* Boneless chicken- 1 lb , cooked,shredded* Onion - 1 big , chopped * Egg 2 - beaten( optional)* Green chili - 2, to your taste , chopped * Ginger garlic paste - 2 tsp* Chilli powder- ½ tsp* Turmeric powder - ¼ tsp* Pepper powder -1/2 tsp* Fennel seed powder - 1/2 tsp* Garam masala powder - 1/2 tsp* Coriander leaves - 2 tbs, chopped * Curry leaves - 1 sprig* Oil - 2 tsp* Salt - to taste
Preparation 1. Turn on instant pot, Cook chicken with salt, lemon juice and little turmeric powder and pepper powder. Select pressure cook, high pressure for 7 minuets. Once it’s cold shred the chicken and keep aside. 
2. Heat oil in a pan, add onion, chopped green chili and salt. Saute it on medium flame till soft. To this add ginger garlic paste , curry leaves and saute till the raw smell disappears.
3. Reduce the heat and add chilli powder, pepper powder, turmeric powder and garam masala powder, salt and saute for another 2 - 3 minutes. Add 2 beaten eggs to this and mix it well with the masala. 
4. Now add the shredded chicken, mix well and cook for another 5 minutes. Garnish it with coriander leaves and mix well. Once it’s ready keep it aside. 

For the PathiriIngredientsAll purpose flour - 1 1/2 cupsEgg - 1Water - 11/2 cups or as needed to make a thin batter Salt - to taste
Method1. Mix together the flour, egg, water and salt to make a smooth batter by adding enough water. Whisk till smooth.
2. Heat a non stick pan, pour 1 big spoon batter to it and spread evenly in the pan to get circle shape. Remove the crepes from the pan when just done. Repeat the process for the rest. 

For the egg mix 1 Egg - 32 Milk - ¼ cup3 Salt - to taste4 Ghee - 2 tbsp

How to layer the crapes 1. Mix egg, milk and salt in a bowl. This is for dipping the crepes.
2. Heat 1 tbsp oil in a deep pan, put it on low flame. Take a crepe, dip it in the egg mixture and put it in the pan. Again dip another crepe and put it over the first crepe.
3. Now spread chicken masala filling over the crepes, leaving the sides (sides has to be sealed properly).
4. Again dip two crepes in the egg mixture and put it over the chicken filling. Again add the filling. Repeat the process till everything done. 
5. Top most layer should be the crepes. Pour the remaining egg mixture over and the sides of the layered crepes and cook it covered on low flame for about 12- 15 minutes.
6. Slowly turn it to the other side and cook for another 12-15 minutes. remove from the heat, cut it as desired and serve hot