Atti pathal/ Athishaya pathiri / Chatti pathiri/ Atti pathiri ( Layered pancakes with chicken filling ) , A north kerala special

Inspite of me being from Kannur, North kerala ( malabar ), I never heard about this Ari pathal until few years ago, cant really blame me as I lived  in Kannur only few years  while growing up but I was surprised when  my other half who is a Telicherry boy with lots of   Muslim neighbour hood told that  he also dont  know about this. Whenever we go home for a vacation during Ramadan season we used to get lucky to taste the typical Malabar specials  like  Erachi pathiri, Ari kadukka , Unnakai and all which our neighbours used to bring over.  That was my inspiration to try out this Ari pathal  recipe by  Rafeeda    for this months cook out in   Kerala Kitchen. I am glad I made this as we all loved it , especially lil A. Big thanks to Rafeeda :)

Ingedients

For pancakes

All  purpose flour (maida) - 1 cup

Egg - 1 large

Milk - 1 cup

Water( as required )

A pinch salt

For filling ( chicken masala )

Boneless chicken - 250 gm

Onion - 2 medium ( chopped )

Fennel / perum jeerakam - 1/2 tsp

Turmeric powder /  manjal podi - 1/4 tsp

Chilli powder/ mulaku podi  - 1/2 tsp

Coriander powder / malli podi  - 1 tsp

Garam masala powder - 1/4 tsp

Pepper powder/ kurumulaku podi - 1/4 tsp

Ginger - garlic paste ( Inji - veluthulli paste )- 1 tsp

Salt to taste

Curry leaves - 1 sprig ( torn to pieces )

Green chillies (chopped ) - 1-2 ( I didnt use it )

Oil

Coriander leaves 

For final coating( Egg milk mixture )

Egg - 3 numbers

Milk - 1/8 cup

Salt

Pepper

Method

Making of filling

• In a saucepan cook the chicken adding few tbs of water until done. Shredd the chicken with a spoon or with fingers and keep it aside.
• In a pan add some oil and sputter fennel , add chopped  onions and saute until soft and light brown.
• Add ginger garlic paste and fry for 1-2 minutes. Add green chillies and  curry leaves and cook for 2-3 minutes.
• Add cooked chicken, red chilly powder, turmeric powder, Coriander powder , garam masala, pepper powder, salt  and cook for few minutes until chicken is coated well in masala. Sdd some chopped corainder leaves.

Making Pancakes

• Make the pancake batter by whisking all the ingredients together by adding enough water to get a thin batter.
• In a non stick pan pour a small laddle of batter and spread it as thinly as possible. Cook for 2-3 minutes until cooked.
• Repeat making the pancakes until all the batter has been used up.

Layering and cooking

• Break 3 eggs in a bowl , add milk, salt, pepper and give it a whisk and keep it aside.
• Grease a  saucepan with little oil and keep it ready near you.
• Take one  pancake and dip it in the egg - milk mixture.
• Place the egg coated  pancake on the greased pancake.
• Spread the chicken masala on top of the pan cake.
• Take the second pancake and dip it in egg milk mixture and place it above the first one.
• Repeat the process by layering chicken masala on top of egg coated pancakes.
• Pour the remaining egg milk mixture on the top of the layered pancakes and on the sides swells to lock the pancakes.
• Place the pancake on a low flame and cook for 15 minutes on one side.Carefully flip it ( you can flip it on a plate and then place another plate on the cooked side and flip it again and flip it back into sauepan )
• Cook the other side for 15 minutes. when done flip it onto a plate. Cut and serve immediately.