A traditional Malabar Moplah / Muslim dish, which is made on special occasions, like during the time of Ramadan, when breaking the fast and feasting on good food. A sweet dish that is layered with chapati /roti, with filling of sweetened egg mixture and sprinkled with nuts, raisins and poppy seeds. A rather heavy sweet dish, that you can indulge in, occasionally. This is my first attempt at making this dish and am not sure if i have cooked this to perfection.
1 cup - Wheat flour
1 cup - Maida / All purpose flour
1 tbsp - Ghee
A pinch of salt
200 gram - Sugar, powdered
2 tsp - Rose water Or Vanilla essence
10 - Green Cardamom, powdered
100 gram - Poppy seeds / Khus khus
100 gram - Cashew nuts
100 gram - Golden raisins
100 gram - Ghee
1 ) Make the chapati dough - Mix both the flours, ghee, salt and mix well. Then add water little at a time and make a soft dough.Divide the dough into 6 or more small balls. Then roll out the dough into very thin round chapati's. Size of chapati should be as per the size of the chatti or non-stick pan you are going to cook this dish in.
2 ) Heat a tawa or a griddle to cook the chapati's. Place one chapati at a time and cook very lightly on both side. Chapati should not get fully cooked. Just cook one side lightly, flip and cook the other side too lightly and take off the tawa. Do like wise to rest of the chapati dough. Spread little milk on each chapati.
3 ) Heat little ghee in a pan, add raisins and fry till it puffs up, drain off ghee and set aside in a plate. Then add cashew and poppy seeds and fry in ghee. Once they have browned lightly, drain off ghee and set aside along with raisins.
4 ) Egg mixture - Beat egg well then add sugar, rose essence, cardamom powder and beat well.
5 ) To Arrange and cook the chattipathiri - Take a non stick kadai, spread some ghee all around the bottom and sides of the kadai. Then sprinkle a little of the raisins, cashew and poppy seeds( sprinkle little, since you need to sprinkle this in each layer and then finally there should be some to garnish on the top ) Then pour little of the egg mixture evenly all around.Now dip one chapati in egg mixture and place the first layer of chapati in the pan. Pour little egg mixture evenly all around on top of the chapati.Then sprinkle some raisins, cashew and poppy seeds. Pour some ghee all around the chapati. Now do the same process to the next layer of chapati and layer one after the other. Finally top with, pouring egg mixture evenly all around the top chapati, and garnishing the top with raisin, cashew and poppy seeds. Pour some ghee all around.
6 ) Place the non-stick pan on stove on a very low heat. Cover and close with a tight lid and cook for 30 to 45 minutes on very low flame. Do not open in between to check. Once cooked, take it off the stove to cool a bit then cut in to pieces and serve.
Serve when still warm and enjoy this chattipathiri.
You can bake this dish, by preheating oven to 350 degree, place dish in the middle rack and baking 30 to 45 minutes. Depending upon you oven heating, it will take 30 t0 45 minutes.