Chicken and Boiled Egg Chattipathiri (without oven)

  1. Select a big non-stick cook ware to make the Chattipathiri.
  2. Mix together 1.75 cups of plain flour and 1 tsp. of salt. Add enough lukewarm water and make a smooth, soft dough.  Knead the dough for 5 minutes. Cover the dough with a damp towel and keep aside for 1 hour. Divide the dough into 6 equal portions and roll out each portion into a big circle that fits your cook ware used for making the chattipathiri. Heat a tawa and placed out roti on it. Cook both sides till you find no raw spots. You do not have to cook these rotis like regular roti as we are going to cook them again. Keep the cooked rotis warm by wrapping them in a foil
  3. To make the chicken masala, heat 3 tbsps. of coconut oil and stir in 3 medium onions (finely chopped), 5 big garlic cloves (minced), 2 tsps. of minced ginger, 4 chopped greenchillies and a few chopped curry leaves. Cook till the onions turn golden brown in colour. Stir in 1 heaping cup of cooked and shredded chicken (boiled with salt, pepper powder, turmeric powder and kashmiri chilly powder) and mix well. Add 1/2 tsp. each of pepper powder and garam masala powder. Switch off heat and add 2 tbsps. of chopped cilantro. switch off heat and keep aside.
  4. To make the egg masala, heat 2 tbsps. of coconut oil and stir in 1 medium onion (finely chopped), 1 chopped greenchilly and a few chopped curry leaves. Cook till the onions turn golden brown in colour. Add 1/2 tsp. of kashmiri chilly powder and 3 hard-boiled eggs (cut into smaller pieces). Keep this egg masala aside.
  5. For the custard, beat together 4 big or 5 small eggs adding 4 pinches of salt and 1 tsp. of pepper powder.
  6. Take 3/4 cup of milk in a platter.
  7. Heat the cook ware and melt 2 tsps. of ghee. Take a roti and dip it in the milk and then in the beaten egg and place it in the dum pot. there will be no filling in between. Take the 2nd roti and dip it in the milk and then in the beaten egg and place it over the first roti. Spread the chicken mixture over this roti. Take the 3rd roti and dip it in the milk and then in the beaten egg and place it over the chicken mixture. Spread the egg mixture over this roti. Take the 4th roti and dip it in the milk and then in the beaten egg and place it over the egg mixture. Spread the chicken mixture over this roti. Take the 5th roti and dip it in the milk and then in the beaten egg and place it over the chicken mixture. Spread the egg mixture over this roti. Take the 5th roti and dip it in the milk and then in the beaten egg and place it over the egg mixture. pour the entire left over custard over the assembled chattipathiri.
  8. Cover the cook ware, keep the heat on high first and then lower the heat and cook for 10-15 minutes.
  9. Heat oil/ghee in another pan & invert the partially cooked chattipathiri and cook the other side for half a minute. Discard the bottom layer where there is no stuffing.
  10. Cut into wedges and serve warm.
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