Chicken pieces - 250 gms
Turmeric Powder - ¼ tsp
Salt - as required
Onions - 3 medium sized
Green Chillies - 5 - 6
Ginger Garlic Paste - 1 tsp
Coriander leaves - a handful chopped
Turmeric Powder - ¼ tsp
Pepper Powder - 1 tsp
Garam Masala - 1 tsp
All Purpose Flour (Maida) - 2 cups
Eggs - 7 large
Water - 2 cups or as required for a thin consistency
Ghee - 2 tsp
Milk - 1 cup
Raisins - 10 - 15
Cashew Nuts - 10 - 15
Poppy Seeds - 2 tbsp
Salt - as required
Oil - 1 tbsp
Marinate the Washed and cleaned chicken with little turmeric powder, pepper Powder and salt. Cook until done and the water is completely evaporated or Pressure cook the washed and cleaned chicken pieces with little turmeric powder, Salt and Pepper Powder. Remove the water and Shred the chicken pieces with a fork or spoon. Keep aside
For Preparing the batter for making the pancakes/dosas for the layers. Mix all purpose flour( Maida) , two eggs, 1/2 cup milk, required salt and water until well combined and with no lumps. The consistency should be thin, to make thin pancakes.Keep aside.
In a large frying pan, add oil and saute chopped onions, green chillies, ginger garlic and salt until the onions are translucent. Add turmeric powder,curry leaves, Pepper powder and saute for few more minutes. Add the shredded chicken and mix well. Saute for few more minutes until they are well combined. Switch off the flame and add the coriander leaves and garam masala and mix well.
To make the custard mixture to dip the layers, in a wide bowl, add 5 eggs, 1/2 cup milk, pepper Powder, salt and combine well with a whisk. Keep aside.
The pancakes should be of the same size or preferably slightly bigger than the pan you use to make chatti pathiri.This helps to keep the pathiri in shape.Pour a ladle full of batter into a frying pan at medium flame. Swirl the pan to create a thin round pancake of required size. You can also spread the batter the same way as making dosas. When the pancake is cooked, may be in a minute, flip over to the other side and let it cook for another minute or half. Repeat until the batter is over. I got around 10 Pancakes to fit into my 8 inch pan. Make sure that the pancakes do not stick to each other, it might be a pain to separate them retaining its shape.Prepare the pan to make the chatti pathiri. Chatti pathiri can be made in a sauce pan cooking on the stove Or in an oven safe dish cooking in an oven.
If you are making on gas top method. Take a non-stick deep skillet and spread 2 tsp of oil / ghee all around. Take a pancake, dip it in the custard mixture and place it in the bottom of the pan. Do the same with the second pancake. Two pan cakes are kept so that it wont break while flipping.
On top of the second pancake, spread some filling and then place the third pancake dipped in the custard mixture on top of the filling. Alternate the filling and the dipped pancake until the you use up all the prepared pancakes.Divide the filling into equal parts too.
When done with the layering, pour the remaining custard mixture onto the top of the pathiri. This helps to hold the layers together and form a cake like structure for the chatti pathiri. If you do not have enough mixture, use one more egg and mix it with the left over mixture. Close the pan with a tight lid and cook on a very low flame. After a 5 minutes open the lid and Garnish with fried cashews and raisins. Also sprinkle the poppy seeds/couscous on top of it. Again close the lid and cook until the custard is well set and completely cooked. Remember, the only uncooked item in the pan is the custard mixture. It might take around 25 - 30 minutes.
Once done,Move a spoon through the sides of the pathiri so that it easily comes out of the pan. Cover the pan with another pan and turn up side down. You can also turn it to a plate and again transfer it to the same pan.Cook for another 5 minutes. This is to make it brown from top.
If using the oven, preheat to 180 degree Celsius. Grease the pan well on the bottom and the sides. Spread alternate layers of pan cakes and chicken filling. Pour the egg custard mixture to cover the pathiri .Garnish with fried cashews, raisins and also sprinkle the poppy seeds/couscous on top of it. Cover it with aluminum foil and bake for 30 - 40 minutes in the middle rack. It depends upon your oven. So bake until the custard mixture is well set and a toothpick / knife inserted at the center comes out clean. Remove the aluminium foil and broil it for another 2 - 3 minutes to make the top part light brown in colour.Once cool turn and cut it into pieces and serve...In my house all just loved it....:)