Hello! Today I’m sharing a traditional recipe from MALABAR. Yes! sweet CHATTI PATHIRI.
This is made in both sweet and savoury versions. Personally, I love both versions, and they have similar preparation steps. Here I have made a CUSTARD using milk and eggs which gives the sweet punch for this dish.
A layer of rotis are made and they are stuffed with roasted plantain, cashew nuts and raisins. You can also add coconut or egg with sugar. Layering is also made using pancakes, but l like this roti layering technique.
- 1 cup all purpose flour
- 1 tsp vegetable oil
- water (required to make the dough)
- 2 tbsp ghee
- 1 cup milk
- 1 egg
- 1 small plantain (cut into small pieces)
- 6 tbsp sugar
- 1/2 cup cashew nuts and raisins
- 2 tbsp ghee
- 3 cardamon
- 2 tsp Poppy seeds
INSTRUCTIONS WITH STEP BY STEP IMAGES
Take all purpose flour, vegetable oil, salt in a bowl and combine them and make a dough with some water. Rest it for 10 minutes, this makes the dough softer. Make small lemon sized balls from the dough.
Flatten the dough with the help of a rolling pin and heat a tawa and half cook the rotis, brush the surface with some ghee. Similarly do the same for all rotis. Then roast the plantain pieces with some sugar and ghee until it gets light brown colour. Keep it aside in another plate.
Again roast cashew nuts and raisins with little ghee and keep it aside. In a sauce pan take milk, egg, sugar and stir it continuously until it gets a thick consistency. Then add the cardamon and turn off the flame. Thus custard is also made!
Now for layering take a pan or baking dish and grease it with some ghee. Place the prepared roti and then spread some plantain, cashew nuts, raisins and some poppy seeds.
Then place another roti on top the first layer. Then pour some of the prepared custard on it’s top.
Similarly do the same method and finally pour the whole custard on top of the chatti pathiri. Cover the pan with a lid and cook it for 20 minutes in medium flame or you can bake it (180 degree c for 15 minutes).
After cooking take it carefully and let it cool a bit. Serve it!