Athishayapathiri

SPICY CHATIPATHIRI

Ingredients:

Chicken boneless-250g
Coriander powder-1/2tsp
Turmeric powder-a couple of pinches
Black pepper powder-1tsp
Salt to taste
For the filling:
Onion-2,big,finely chopped
Ginger-1''piece,finely chopped
Garlic-4-5cloves,finely chopped
Green chillies-3,finely chopped (as per your tolrance level)
Fennel seeds powder-a pinch
Garam masala powder-1/2tbsp
Turmeric powder-a pinch
Coriander leaves-1/4cup,finely chopped
Lemon juice-juice of half lemon
Oil-as required

 For the pancakes:

All purpose flour/Maida-1cup
Eggs-1
Milk/coconut milk-1/2cup
Salt-a pinch
Water-1 cup
For egg mix:
Eggs-3
Crushed pepper-1/2tsp
Salt-a pinch

Method:

For the filling(chicken masala):
Wash and cut the boneless chicken pieces.Cook it with coriander powder,turmeric powder,pepper powder and salt till it turns tender and all the water is evaporated.
Shred the chicken pieces using your fingers or mince it in a grinder and keep aside.
Heat coconut oil in a pan, add chopped onions and saute till it turns transparent.Add ginger,garlic,green chillies with a pinch of salt.Saute till the raw smell disappears.
Add turmeric and pepper powder to this and stir for few seconds.
Add cooked minced chicken to this and mix well and cook on low heat for few more minutes.Add garam masala to this and mix well.
Add chopped coriander leaves and stir for few more minutes.Add few drops of lemon juice and stir well.Adjust the salt and switch off the heat.

Egg mixture:

Whisk the eggs along with the pepper powder and a pinch of salt.

Pan cakes:

Whisk together flour,eggs,milk and enough water to make a smooth thin batter without lumps.
Heat a flat pan and pour a ladle full of batter and make thin crepe/pancake.Swirl the pan in a circular way to turn a thin pancake.Cook for a minute.
Do not flip,just cook on one side.Transfer them to a parchment paper or plain paper to avoid sticking to each other.
You can make around 10 pancakes with this batter.

  Layering:

Grease a pan or a cake tin in which the pancake fits with ghee and place the first pancake in the pan.
Make a second pancake and dip it well in the egg mix and place it on the first pancake.Sprinkle chicken masala over it.(around 2tbsp)
Place another pancake dipped in egg mix on top of the chicken masala.Keep repeating the process till all the pancakes have been used.
When it reaches the top layer,keep 2 pancakes,just as how we did for the base of this.
Pour the remaining egg mixture on the top of the layered pancakes.It covers whole assembly of the pancakes by itself.
Keep the pan over medium-low heat with the lid tightly closed.Cook until the egg mixture is absorbed and golden brown on top for around 15 minutes.
Now slowly flip this on to a flat plate and flip it back into the pan,the uncooked side is down.cook for another 5-10 minutes.Flip it on to a plate.
You can also bake it in a pre-heated oven at 180 degree Celsious for about 15-20 minutes or till the top gets baked well.