This Post is for Indian cooking challenge which I have joined recently. I was so eager to join the group and this will be my first challenge am glad that i have tried this delicious sweet from kerala this month . Chatti pathiri is a malabar / North kerala speciality sweet which is layered pancakes with nut stuffing in it. Chatti pathiri is also made with non veg filling but here is the veg recipe for this traditional kerala fav . This was so heavenly to taste , My H and I loved the taste and the filling part was so yummy :). Thanks to ICC group for suggesting this delicious malabar spl sweet.
This layered pastry made in Malabar region of Kerala and are enjoyed by muslim and christian community a lot . The filling includes poppy seeds , nuts , black sesame and coconut . This authentic sweet is prepared for any festive occasion and they are simply yummy if you are craving for some sweet badly . Lets move the recipe of this traditional and delectable sweet.
1 Cup Flour/ Maida
Pinch of Salt
1 Tbsp. Oil
1/3 Cup Warm Water
1/2 tin Condensed Milk
3 Tbsp. Cashew Nuts, chopped
3 Tbsp. Raisins
3 Tbsp. Almonds, chopped
4 Tbsp. Black Sesame Seeds
6 Tbsp. Coconut Powder
1 1/2 Tbsp. Cardamom Powder
1 Cup Coconut Milk ( I used the store bought one and diluted it with water)
2 Tsp Cardamom Powder
3 Tbsp Sugar (as per taste)
2 Tsp Ghee
- In a bowl mix in the flour, salt and oil together and gently mix with fingertips till it forms a crumbly texture.
- Add warm water slowly to knead smooth dough as chapatti. Cover and keep aside for 30 minutes.
- Divide the dough into 6 -8 equal portions and roll it out into thin chapatti. ( I got 6 pathiris from the dough)
- Heat the griddle or tawa and cook like a tortilla not fully done. Keep this pathiris aside.
- In pan 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.
How to Assemble
- Take a baking/ cake pan (round) 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 layer.
- 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 top.
- 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 or even a tawa . I turned the cake pan on the tawa and cooked it on one side for few minutes in low flame and using two ladle on top and another on the bottom flipped it .Be careful while flipping them and cook it both sides.
- 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 is cooled down a little, drizzle some condensed milk and decorate it with glazed cherries.
Linking it to Indian cooking challenge