Chatti Pathiri

Name: Chatti Pathiri
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Indian (Kerala)
Ingredients: 1.5 cups (180 g) maida (all-purpose flour); 1 egg; 1/2 cup (120 ml) milk + water mixed; 1/2 tsp (3 g) salt; 1 tbsp (15 ml) oil; 2 eggs, beaten; 1 cup (100 g) freshly grated coconut; 80 g jaggery or sugar; 1/4 tsp (0.5 g) cardamom powder; 2 tbsp (20 g) raisins; 2 tbsp (20 g) cashew pieces; 3 eggs, beaten (for sealing layers); 2 tbsp (30 ml) ghee; Crepes must be very thin — thick crepes create a dense, bready chatti pathiri.; The beaten egg between each layer acts as glue and creates a custard-like binding when cooked.; A savoury version uses a spiced chicken or beef filling instead of coconut-jaggery.; Chatti pathiri is best served warm — it tightens and becomes less appealing when cold.

🍗 Non-veg📊 Hard

A multi-layered, baked or pan-cooked pastry from the Malabar Muslim kitchen — thin wheat-flour crepes alternated with a spiced coconut-egg filling and baked in a clay pot (chatti). The result resembles a savoury cake with alternating layers of soft crepe and rich filling. Chatti pathiri is a celebration breakfast item, often prepared for Eid morning gatherings in Malappuram and Kozhikode.

⏱️30 minPrep

🔥45 minCook

🕒75 minTotal

🍽️6Serves

🧺 Ingredients

👩‍🍳 How to make Chatti Pathiri

Whisk flour, egg, milk-water, salt, and oil to a thin, smooth batter.
Rest 10 minutes.
Cook thin crepes in a lightly oiled pan over medium heat — 1 minute per side.
Set aside.
Fry cashews in ghee, add raisins, coconut, jaggery/sugar, and cardamom.
Cook over medium-low heat 3 minutes until slightly dry.
Cool.
Mix in beaten eggs.
Grease a round baking dish or clay pot (25 cm).
Place a crepe at the bottom.
Brush with beaten egg.
Spread 3 tbsp filling.
Place another crepe.
Continue layering, alternating crepe-egg-filling, for all crepes.
Finish with a crepe brushed with beaten egg.
Bake at 180C for 20–25 minutes until top is golden and set.
Or cook covered on the stovetop over low heat for 30 minutes.
Cool 5 minutes, cut into wedges.
Serve warm.

📖 Cultural notes

|---|---|---|---|---| | 390 kcal | 12 g | 48 g | 17 g | 3 g | Chatti pathiri is among the most technically demanding dishes of the Moplah kitchen and is considered a culinary achievement. The layered construction is believed to have been influenced by Persian layered pastries that reached Malabar through Arab traders over the centuries. Both sweet and savoury versions exist — the sweet version (as described here) for breakfast/dessert, the savoury chicken version as a main course at weddings. ---

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