Adukku Pathiri: A famous Malabar dish
 
 
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
For making crepes
  • All-Purpose flour or Maida or Gluten free flour- 1½ cups
  • Egg, large- 1
  • Water- enough to make not so thick batter
  • Salt- to taste
For making Chicken stuffing
Cooking chicken
  • Chicken, boneless, cubed- 1 pound
  • Ginger-Garlic paste- 1 tbsp
  • Chili powder- 1 tsp
  • Turmeric powder- 2 pinches
  • Fennel powder- 1½ tsp
  • Garam Masala- ½ tsp
  • Salt- to taste
  • Oil- 2 tbsp
Stuffing
  • Onion, cut long and thin - 3 large
  • Ginger-Garlic paste- 2 tsp
  • Garam Masala- ½ tsp
  • Chili powder- ½ tsp
  • Fennel powder- 1 tsp
  • Coriander powder- ¾ tsp
  • Curry leaves- 1 sprig
  • Cilantro, chopped- 1 handful
  • Oil- 1 tbsp
Other Ingredients
  • Cashew nuts- ½ cup
  • Raisins- 2 tbsp
  • Egg, beaten- 2
  • Poppy seeds- 3 tbsp
  • Ghee, to roast nuts and raisins- 1 tbsp
Instructions
  1. In a blender, combine all purpose flour, egg, salt and water and make into a smooth not so thick batter.
  2. Heat a non-stick pan over medium heat, grease the pan with cooking spray and pour a ladle of batter.
  3. Spread the batter to thin round shape, let it cook for a few minutes, flip it to the other side and let that side also cook.
  4. Repeat and keep aside the cooked crepes.
  5. In a large non stick sauce pan, combine the chicken, chili powder, turmeric powder, fennel powder, garam masala and salt.
  6. Cover the pan with its lid and cook the chicken until it turns tender and well cooked.
  7. When all the water dries up, add 2 tbsp of oil to the cooked chicken, and stir fry the chicken till it turns light brown in color.
  8. Using a wooden spoon, break the cooked chicken into thin small pieces.
  9. Remove from the heat and keep the chicken aside.
  10. Heat a large non stick pan, add oil, add onion, put salt and saute till the onion turns tender and slightly browned.
  11. Add the ginger-garlic paste, saute for a few minutes.
  12. Add garam masala and curry leaves, saute for a minute.
  13. Now, add the cooked chicken along with chili powder, fennel powder and coriander powder.
  14. Combine well and let it cook for some more time.
  15. Finally garnish it with cilantro and remove from the heat.
  16. Heat a small pan, add ghee and roast cashew nuts and raisins till they turn golden brown in color and keep aside
  17. Beat the eggs and keep aside.
  18. Grease a round cake pan or round glass bowl with ghee.
  19. Dip one of the crepes in the beaten eggs and place it as the first layer on the cake pan.
  20. Spread the chicken stuffing on top of the crepe, don't over spread it.
  21. Spread some roasted cashew nuts, raisins and poppy seeds over the chicken stuffing.
  22. Dip the second crepe in beaten egg and place it over the chicken stuffing.
  23. Repeat this till you form layers with 5 crepes. ( you could make as many layers as you want)
  24. After you form 5 layers, pour 2 tbsp of beaten egg over the layered crepes.
  25. Make a second batch with the rest of the crepes and chicken stuffing.
  26. Fill ¼ th of a large pan with water.
  27. Heat the large pan with water over medium heat.
  28. Cover the cake pan with aluminum foil.
  29. Place the cake pan into the water in the large pan.
  30. Cover the large pan with its lid and steam cook it for 20 minutes.
  31. After 20 minutes, take the cake pan out of water, remove the aluminum foil and let cool down for a while.
  32. Run a sharp knife through the sides of the adukku pathiri and gently lift it using a spatula and place it on a platter.
  33. Cut the adukku pathiri into wedges and serve as an appetizer or main course.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/adukku-pathiri-a-famous-malabar-dish/