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Every thing about CHATTI PATHIRI | Vahrehvah :

Chatti Pathiri is a traditional dish from the Malabar cuisine which is a layered pastry usually made in the North Malabar and Malabar region of Kerala State. This dish is made both in sweet and savory variations. Chatti Pathiri is very similar to the Italian lasagna where instead of pasta, pastry sheets/ pancakes, made with flour, egg, oil and water is used in this recipe.

Chatti Pathiri is made in both sweet and savory variations.  The filling depends on the variation desired. The sweet ones are made with sweetened beaten eggs, nuts and raisins, seasoned with cardamom. The savoury ones are made with traditional meat filling used in making samosas or savoury puffs. Flour is kneaded into soft dough and rolled into thin pancakes. These pancakes are soaked in milk to soften them and arranged in layers. The fillings are added between these layers. Chatti Pathiri is considered as an essential part of any festival, wedding events and Iftar. 

Traditionally, the baking of chatti pathiri is done in a sealed container with the coconut husk coals at the bottom and more on its lid which also has the added virtue of imparting a very delicate coco-nutty scent of its own to the dish baking crisp in the container. Although the traditional method of preparing them calls for placing them on hot coals, chatti pathiri may be prepared on regular oven or stove-tops. Furthermore, the chatti pathiri can also be assembled ahead of time and stored in the fridge and then baked just in time for any feast

Pathiri is a pancake made of rice flour. It is part of the local cuisine among the Mappilas of North Malabar and Malabar in Kerala State of Southern India. Crushed rice is made into a white dough and baked on pans called oadu. After preparation, it is sometimes soaked in coconut milk to keep it soft and to improve the flavor. Traditionally pathiri is also known as pathi or ari pathil in some parts of the Malabar region. The word ‘pathiri’ traces its origin to the Arabic word fateerah meaning "pastry". It is believed that pathiri itself originated with the Arabs in Malabar. Today, pathiri is still a popular dish among the Muslims in Kerala. This dish is generally prepared for dinner a served with meat or fish. An essential ingredient to enhance the authenticity of the dish is the white poppy seeds, used extensively in Malabar cuisine while making biryani and meat stews

Malabar forming the northern Kerala is a mix of culture and its cuisine is noted for its variety of pancakes and steamed rice cakes made form pounded rice. Malabar food is generally mildly flavored and gently cooked. Other popular dishes from the Malabar cuisine are Adaku Pathiri, Kunji pathiri (steamed rice dumplings in meat gravy), Ari-pathiri (rice chappathi) , Malabar Parotta, Malabar Macroni Bake, Kerala Biryani, Fish Moilee, and many more..

Eggs are an important and versatile ingredient for cooking, as their particular chemical makeup is literally the glue of many important baking reactions. Eggs are paramount to a number of classic recipes so here are just a few of our favourites: Egg Biryani, Masala Egg Paratha, Egg Puff, Egg Burji, Egg curry, Egg Foo Yung, Chinese Egg drop, etc.

Cooking Tips:

  • Remember to make chatti pathiri with soft maida chapattis. Serve hot or else the ghee gets hard or microwave just before serving.

Health Tips:

  • Eggs are a very good source of inexpensive, high quality protein.
  • More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk.
  • Eggs are a good source of the antioxidants lutein and zeaxanthine, which play an important role in keeping the eyes healthy.
  • Maida has a high GI, it releases sugar into the bloodstream quickly.

Fresh-baked chatti pathiri would fill the house with flavorful aromas and keep your taste buds in high spirits for any happy feast. Your guests are going to click a lot of pictures of this dish and yes, they won’t leave without noting down the recipe..

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