Savory Chattipathiri (With Samosa Leaf)

The traditional Chattipathiri is a sweet dish with layers of chappathi or pan cakes with sweet fillings in between. This is a very common "palaharam" or snack in malabar regions. Even though the steps and procedures are a bit long, i had seen my grand mom, and now my mom & aunts making it as so simple. You know practice makes a man perfect and they are that expertised in such traditional snacks. 

The Layering pathiris can be made 2 ways, either like the Chappathi dough, rolling it and then cooking on the Tawa/ griddle or by making batter, by mixing maida (Plain Flour), water, egg and salt and cook like dosa and this is the most difficult task for me.

And here i come with an easiest way for the pathiri’s for lazy creatures like me :D. Instead of rolling out all those 10 or 15 chapattis, just use the frozen Samosa leaf, layer it, put the fillings (either sweet or savory) & cook.. Tada !! the chattipathiri is ready. And my husband always prefer savoury than sweet and am the oppsosite. But you know we always goes for there preference, so i always go for savoury one. But definitely gonna share sweet chattipathiri recipe also soon.

Over to the recipe of Savory Chattipathiri using samosa leaf

Ingredients:
Samosa leafs – nearly 15 (or according to the layers you need), cut into half.
(For one layer you can keep 5 or 6 pieces of the samosa leaf, which means total 3 whole sheets.)
To cook Chicken:
Chicken breast piece – 1 big (200g to 250 g)
Turmeric Powder – ½ tsp
Chilli powder – ½ tbsp.
Oil- 2 tsp
Salt
For masala: 
Onions – 3 (medium to large onions), if small size, make it 4
Garlic – 4 crushed
Ginger – 1 to 2 inch crushed
Green chillies – 2 finely chopped
Turmeric Powder – ½ tsp
Garam Masala Powder – ½ tsp
Coriander leaves – ¼ cup
Lime juice - ½ tsp (optional)
For Egg & Milk coating:
Eggs – 3
Milk – ¼ cup
For Garnish
Cashews
Raisins
White Sesame seeds

1. Cooking the Chicken

Mix the chicken with salt, turmeric and chilli powder. In a saucepan, add oil, add chicken mix and cook on medium heat covered. Make sure to turn the chicken at times until the chicken is done and all the excess liquid is absorbed. Shred these chicken once cooled and keep aside. 

2. Preparing Masala In the same sauce pan, add onion, saute till it’s translucent, add ginger, garlic, green chillies, and mix well till the raw smell disappears. Add turmeric powder and Garam Masala, saute for few more seconds.

Add shredded chicken and lime juice(if using) to this; mix well and simmer for about 5 minutes. Add chopped coriander leaves and stir well. Off the flame.

3. Layering

Before layering, break the 3 eggs in to a wide mouth bowl add little salt and pepper, whisk well with a fork and keep aside.

Similarly keep ¼ cup milk in another wide mouth bowl.

a. Take the pan you are going to make the Chattipathiri. Add some ghee, fry cashews and then raisins and keep them aside. Now this pan is coated with ghee. 

(if not using cashews and raisins, just grease the pan with some ghee)

b. Dip the samosa leaf one by one, first in milk and then in egg mix and arrange it in the pan       (according to shape of the pan) to cover the bottom completely.

c.  Add chicken masala, spread it all over evenly, and add little cashews and raisins.

d. Now again dip 5 or 6 halves (depends on the width of your pan) of samosa leaf first in milk, the in egg mix and arrange to cover the bottom layer completely.

e. Add chicken masala, spread it all over evenly, also using ur hand or spoon sprinkle some of the  egg mix on the top of masala and the sides too. This u can do in alternate layers, or little by little        in all layers.

f. Repeat the layers till the chicken masala is finished. On the top layer it should be samosa leaf      dipped in milk and egg.

g. Finally add all the remaining egg mix over to it mainly to the edges and sprinkle the remaining      cashews and raisins and also sesame seeds.

4. Cover the pan and let it cook in very low flame for 20 minutes or until the egg mix on top is set and steam has started coming through. Flip this on to a plate, and slide it back to the pan, the top side going down. Cook for another 5- 7 more minutes.

NOTE:
This can also be baked in a moderate temperature until the top is just golden, like @ 180 degree Celsius for 15 minutes.