Athishaya pathiri / Atti pathiri / Layered Savoury Cake / Athishaya pathiri with step by step pictures / Kerala recipe

Athishaya pathiri is a layered meat pie or a savory cake traditionally made in the North Malabar side of Kerala  mostly in  Muslim homes during Ramadan.Every evening a different snack is served to break the fast.

Athishaya pathiri  is heavy snack  enjoyed with tea.

The layers  holds it shape very well because  eggs seal the sides and keeps it intact.
If you are looking for options to take something savory for sweet haters or gatherings this is sure to be a crowd pleaser. I have followed the recipe to the dot and myyy I was totally impressed … have a look… is it not cool looking layers!!!

PLEASE READ THIS BEFORE YOU BEGIN:
The making is in three parts.Make the chicken filling ,crepes, layer it then cook it together that’s all.
I must say that it is pretty much easier than I thought.Do think in terms of  planning  it ahead and coordinating  the steps well to cut short on the time actually spent on making it.

I made the chicken filling well ahead of time while I was cooking my regular meal. When it was time to make crepes I kept the greased saucepan and the beaten eggs ready so as soon as I made one crepe I dipped in the egg mixture and directly layered it by then the time next crepe was getting ready .So there is no hassle of crepes sticking to each other or waiting till all are made.
My nonstick pan and saucepan are almost the same size which ensures right sized crepes and it fits in correctly without too much folds.
I have included all the steps I could possibly get with one hand while the other juggled with eggs and chicken.:))I mean doesn’t that count 🙂


INGREDIENTS:


For the filling:  Part A
250 gm boneless chicken
1/4 tsp turmeric powder
1/2 tsp chilli powder

1/2 tbsp coriander powder

1/4 tsp garam masala powder 
1/2 tsp black pepper powder
1/2 tsp ginger paste
1/2 tsp garlic paste
Salt to taste
       +Part B
1 large or 2 meduim onion, sliced thinly
2 green chilies, chopped
1 tsp coconut oil / vegetable oil

For the crepes:
1 cup all purpose flour (maida)
1 large egg 
200 ml milk
Sufficient water
A pinch salt

Other ingredients for finishing touches and binding:
1 tbsp vegetable  oil/Ghee
10-15 cashew nuts (also raisins if u like)
4 eggs
Salt and pepper to taste

 

METHOD

1. Wash and cut the boneless chicken. Pressure cook it along with all the powders ,pastes and 1/4 cup water for one whistle. Let the pressure be released.

 2 .Heat the coconut oil/veg oil  and saute the onions and green chilies with a pinch of salt,turmeric powder and chili powder till transparent . Pulse the cooked chicken in a grinder. Add the chicken to the onion and mix well. Leave it to become dry on a low flame..
3. Heat oil fry cashew nuts till light brown ,keep aside.Use leftover oil to grease the pan:)

4. To make crepes add all the ingredients and sufficient water (a cup should be fine) and blend well to form a thin batter. Heat a small frying pan and make the crepes without using any oil. Only cook one side, Don’t flip over. The quantity mentioned gives around 10 crepes. Do not stack as they will stick instead keep each separately on a flat surface.

For assembling

5. Heat up a nonstick saucepan for layering(the one that you use for making your curries!) till dry. Grease the bottom and sides of the saucepan .
6.Beat the eggs along with the salt and pepper well with a spoon.Immerse one crepe at a time in it and put it into the greased pan spread two tsp of chicken filling prepared and some cashew nuts.
Keep layering until the last crepe. 

7.Pour the remaining egg mixture  onto the sides of the towered crepes and top of it. This will ensure that the sides are locked. Keep the saucepan with the lid tightly closed on the lowest flame for around 15 minutes. The top pathiri may look raw with eggs (second last pic) but if the sides are done slowly pullout al foil .
8.To cook both sides .Slowly turn the pathiri out onto a plate  to flip the pathiri upside down .Cook it in the same saucepan for another 15 minutes to ensure both top and bottom are cooked evenly.

Ensure the flame is really low so that the sides don’t get burned.

For serving, flip it onto a flat plate and cut it just like a cake. Serve warm with a hot cup of  tea or coffee!!! 


NOTES

  • I  did not glaze my savory cake with ghee in any step instead used vegetable oil thru’out it would stay good in the refrigerator even on  the next day.
  •  Ensure that the crepes are really thin. Thicker crepes would destroy the taste of the whole pathiri !
  • While layering do not stuff too much chicken filling , spread only sparsely. .
  •  You can bake it in oven as well. Just keep at medium temperature (around 170°C or 300-350°F ) for 15-20 minutes, or till the top gets baked well.


I have always loved Malabar delicacies from my friends’ homes,they feed me till I am in some sort of food induced coma 🙂 but never got to try this one.So when Rafeeda  of The Big Sweet Tooth posted this one for Kerala Kitchen‘s cook out I had to try it even though I had no clue what to expect  I ran out of ingredients every time I planned,troubled Rafee with so many trivial  questions,worried if the layers would fall apart (I don’t buy nonstick pots any more as I have enough teflon inside my stomach from the earlier pots:)) so will it work with steel pot and aluminium foil (it worked like a charm and was easier to pull out pathiri) and so on..
 ..In spite of all that  I wanted to make it fail proof because  I wanted it as savoury cake to celebrate … 


Hope to hear from u guys..

Meena



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