|Place of origin||India|
|Region or state||North Malabar and Malabar|
|Main ingredients||Flour, egg, oil and water|
Chatti pathiri is a layered pastry made in the North Malabar and Malabar region, of Kerala, India. It is made in both sweet and savoury variations. The dish is similar to the Italian lasagna, but instead of pasta, pastry sheets / pancakes made with flour, egg, oil and water are used. The filling depends on the variation desired. The sweet ones are made with sweetened beaten eggs, nuts and raisins, seasoned with cardamom. The savoury ones are made with traditional meat filling used in making samosas or savoury puffs. The flour is kneaded 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.
An essential ingredient to enhance the authenticity of the dish is white poppy seeds, used extensively in Malabar cuisine while making biryani and meat stews. It is considered an essential part of any festival, pre- and post-wedding events, and Iftar. This dish is popular during the Ramadan Fasting period.
Similar dishes available in Malabar cuisine include:
|Name||Main Ingredients||Serving Suggestions|
|Pathiri||Rice Flour, Salt and Water||Flat Bread or Rice Tortilla|
|Unnakai||Banana (Plantain), Nuts, Egg, Clarified Butter||Evening Snack|
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