G’day! By way of introduction, my name is Joanne. I am American born and bred (NY), now an Aussie who calls Australia home since 1997. As a PASSIONATE Home Cook, I try and “inspire” people one recipe and one event at a time too!
My food blog is called What’s On The List? http://whatsonthelist.net I still take pride in the old fashioned “personal” way of doing things on my blog! Cheers!

Pathiri is a multi-layered crepe filled with (for this challenge) a savoury filling. The crepes for Pathiri are pancakes normally made out of rice flour, but the creativity is up to you.

Did you know the word Pathiri traces back to Arabic meaning pastry?

The Pathiri can be served as a sweet or savory and  is usually served with some accompaniment.

Some general tips and guidelines:

• Make sure to refrigerate the crepe batter for at least an hour if not more.

• You need to use a “heavy-bottomed” pan; non-stick pans do not always heat the crepe evenly.

If using a non-stick pan, consider adding butter or oil so the crepe does not stick.

• Always S-L-O-W-L-Y heat your pan to the desired temperature. Always make sure the pan is hot enough, or the crepe WILL stick.

• Unless you have some “secret” hint and tip, your first crepe may not always come out how you ultimately want the crepes to be. I tend to use butter in my pan; sometimes a lot with the first crepe, then cutting back as each crepe successfully “lightly” browns.

• Don’t be an early flipper! Don’t fiddle with it! You only get one chance to make a crepe right; experience helps, but after your first crepe, trust me (based on your pan and heat) you will know what to do!

Equipment required:

• Various sized bowls

• Wooden spoon

• Spatula

• Crepe pan or 8-inch (20-cm) frying pan for crepes

• Large frying pan

• Food processor

• Mini grinder or mortar and pestle

• Sharp knife

• Two (2) pastry brushes

• Large plate

• Flipper

 

Chatti Pathiri

Ingredients:

For the crepes:

2 large eggs

1 cup (250 ml) milk

1 teaspoon (5 ml) white vinegar

1 tablespoon (15 ml) grape-seed oil or neutral-tasting oil

1 cup (4¼ oz) (120 gm) all-purpose (plain) flour, sifted

pinch of salt

oil for crepe pan

For the filling:

250 gm (9 oz) boneless chicken, suggest thighs

1/4 teaspoon turmeric powder

1/2 teaspoon chili powder

1/2 tablespoon coriander powder

1/4 teaspoon roasted curry powder*

1/2 teaspoon white pepper powder

1/2 teaspoon ginger paste

1/2 teaspoon garlic paste

1 large red onion, diced

1/2 teaspoon chilli paste

20 almonds, roasted, ground

Handful of spinach leaves

1 tablespoon (15 m) (½ oz) (15 gm) ghee

2 teaspoons ghee additional

salt to taste

1-2/3 cup (400 ml) coconut milk

1/2 tablespoon coriander leaves

*feel free to substitute garam masala

Directions:

For the crepes:

1) In a jug or mixing bowl add vinegar to milk; allow to sit for 5 minutes.

2) In a bowl (or larger jug), combine milk mixture with remaining ingredients; refrigerate for at least one hour.

3) Heat pan coating pan lightly with oil; remove excess oil with paper towel.

4) Pour batter to desired size; flip when edges start to lift.

NOTE:

Do not pour batter into a pan that is not hot enough as it WILL stick.

HINT AND TIP:

Place completed crepes on baking paper and layer. Crepes do freeze well, so I would recommend doing this challenge in two steps so the overall recipe is not too overwhelming. Make sure crepes are in a sealed Ziplock bag and are thoroughly defrosted before using.

For the filling:

1) Cut chicken into bite size pieces and remove any excess fat.

2) Place in a food processor and mince; set aside.

3) Place almonds in a pan; roast under grill (broiler) for 5 minutes or until lightly toasted; remove. In a food processor or mini grinder, grind almonds until fine; set aside.

4) In a small bowl, combine turmeric powder, chilli powder, coriander powder, and roasted curry powder; set aside.

5) In another small bowl, combine ginger paste, garlic paste and chilli paste; set aside.

6) Prepare (i.e. dice) red onions; set aside.

7) With all ingredients now prepared, heat a large fry pan on medium heat, then add 1 teaspoon ghee.

8) Add ginger, garlic chilli paste; sauté for 30 seconds.

NOTE:May need to lower heat “slightly” if pan ingredients start to splatter.

9) Add red onions; sauté for about 5 minutes or until soft; move onions to one side of pan.

10) Add in powdered spices to opposite side of pan; sauté for about 1 minute; combine with onions.

11) Add chicken mince; sauté until brown.

12) Add finely ground roasted almonds.

13) Add a good handful of spinach (or more); allow to wilt; approximately 3 minutes.

14) Remove mixture from the heat; set aside until completely cool; about 30 – 40 minutes.

ASSEMBLY

1) In a bowl, combine coconut milk and coriander leaves; set aside.

HINT AND TIP: I would recommend you have 2 tablespoons of ghee melted to make preparation easier. In a cleaned 8-inch (20 cm) fry pan, heat pan over low heat, add 1 teaspoon of ghee until melted. With a pastry brush, coat both sides of the crepe with the coconut mixture; then use the second pastry brush to coat only one side with ghee. Place the coconut mixture “only” side face-down into the fry pan. (The side with the ghee should be facing up.)

2) Add completely cooled chicken mixture; continue layering for as many layers as you choose to do or until mixture runs out; I did five.

3) Add remaining coconut milk and coriander leaves mixture on top of the layered crepes.

NOTE:You have two methods to choose to complete the dish; continue on the stove top or place CHATTI PATHIRI in a preheated moderate oven 350°F/180°C/gas mark 4, until all the coconut milk evaporates; you will notice the side “starting” to become dry.

4) When all the coconut milk evaporates, remove from oven.

5) Flip CHATTI PATHIRI from pan onto a plate.

HINT AND TIP: With an egg flipper, I would suggest you check that your CHATTI PATHIRI will not stick to the pan.

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