Athishaya Pathiri ~ Baked Pancakes
Servings 8
Ingredients
- For the masala:
- 250 gm boneless chicken
- 1/4 tsp turmeric powder
- 1/2 tsp chilli powder
- 1/2 tbsp coriander powder
- 1/4 tsp garam masala powder
- 1/2 tsp black pepper powder
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- Salt to taste
- 1 large or 2 meduim onion sliced thinly
- 2 green chillies chopped
- 1 tsp coconut oil
- For the pancakes:
- 1 cup all purpose flour maida
- 1 large egg
- 200 ml milk
- Sufficient water
- A pinch salt
- Others:
- 1 tbsp ghee
- 10-15 cashewnuts
- 10-15 raisins
- 4 eggs
- Salt and pepper to taste
Instructions
- Wash and cut the boneless chicken. Cook in the pressure cooker along with the ingredients from turmeric powder to salt for one whistle.
- Once the pressure goes on its own, keep the chicken on high flame till the stocks dry up and coat on the chicken.
- Meanwhile, heat the coconut oil and saute the onions and green chilies with a pinch of salt till well cooked.
- Pulse the cooked chicken in a grinder. Add the chicken to the onion and mix well. The masala is ready.
- Now let's make the pancakes. Add all the ingredients and sufficient water (a cup should be fine) and blend well to form a thin batter.
- Heat a small frying pan and make the crepes without using any oil. Only cook one side, you do not need to flip over. The quantity mentioned gives around 10 pancakes.
- Keep aside.
- In a small saucepan, heat the ghee. Fry the cashews till brown and set aside.
- Then fry the raisins till puffed up and keep along with the cashews.
- Heat up a saucepan (the one that you use for making your curries!) till dry.
- Pour this ghee in the saucepan and nicely brush all over the pan. Use more if required. We will use this pan for the layering.
- Beat the eggs along with the salt and pepper well with a spoon. Now dip one pancake both the sides and place it in the saucepan.
- Sprinkle some chicken masala and the cashew/raisin on the top of the pancake.
- Dip the next pancake into the egg and lay on the top, again sprinkle the chicken masala and cashew/raisin on top.
- Keep repeating the process till the last pancake is layered on the top.
- Pour the remaining egg mixture on the top and ensure that the egg mixture onto the sides of the towered pancakes. This will ensure that the sides are locked.
- Keep the saucepan with the lid tightly closed on the lowest flame for around 15 minutes.
- Now slowly flip the pathiri onto a flat plate, and then flip it again on another plate and back into the saucepan for cooking the top portion properly (I hope you got what I meant!!!).
- Keep for another 15 minutes. Ensure the flame is low so that the outers don't get burned.
- For serving, flip it onto a flat plate and cut it just like a cake. Serve warm with a hot cup of chai or coffee!!!
Notes
1. Ensure that the pancakes are really thin. Thicker pancakes would destroy the taste of the whole pathiri!
2. Do not stuff chicken too much, sprinkle sparingly. The best thing to do is divide the chicken mixture based on the number of pancakes available less one, and sprinkle each portion wise.
3. You can add some coriander leaves for the sprinkling if you love the flavor. I have avoided it here.
4. You can bake it in your convection oven as well. Just keep at medium temperature (around 170 degrees) for 15-20 minutes, or till the top gets baked well.
2. Do not stuff chicken too much, sprinkle sparingly. The best thing to do is divide the chicken mixture based on the number of pancakes available less one, and sprinkle each portion wise.
3. You can add some coriander leaves for the sprinkling if you love the flavor. I have avoided it here.
4. You can bake it in your convection oven as well. Just keep at medium temperature (around 170 degrees) for 15-20 minutes, or till the top gets baked well.