Chatti Pathiri

Chatti Pathiri: an Indian dish made out of layered crepes that are filled with a savory filling and then baked in coconut milk. It is like a lighter lasagna with an Indian twist

The April Daring Cooks Challenge was brought to us by Joanna from What’s On The List. She taught us all about Pathiri and challenged us to create our own version of this inspirational Indian dish!

I made a Chatti Pathiri.Chatti pathiri if you are not familiar with it is basically layered pastry or crepes made in the North Malabar and Malabar region, of KeralaIndia. It is made in both sweet and savoury variations. The dish is very similar to the Italian lasagna in concept but instead of pasta; pastry sheets / crepes are used.

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 a meat filling.  Traditionally pathiri crepes are made out of rice flour, but like many traditional recipes, new adaptations use different types of flour and different crepe recipes.

Having tried a savory crepe in one of our sourdough surprises challenges, I was really looking forward to this month’s challenge and it did not disappoint. The Pathiri was almost like a lighter lasagna with Indian flavors. We all loved it but the kids loved it so much that they were actually looking forward to the left overs the next day!Thank you Joanne for an amazing challenge.

I served my pathiri with a quinoa salad on the side.

quinoa salad

I stuck to Joanne’s Chatti Pathiri recipe with a few changes. I doubled the crepe recipe because I wanted more layers and I increased the amount of chicken used and added some mushrooms as well.

Chatti Pathiri: an Indian dish made out of layered crepes that are filled with a savory filling and then baked in coconut milk. It is like a lighter lasagna with an Indian twist

Chatti Pathiri:

For the crepes:

4 large eggs
2 cup (500 ml) milk
2 teaspoon (10 ml) white vinegar
2 tablespoon (30 ml) grape-seed oil or neutral-tasting oil
2 cup  (240 gm) all-purpose (plain) flour, sifted
pinch of salt
Butter for crepe pan

For the filling:

400 g  boneless chicken, I used a mixture of thighs and breast
1/4 teaspoon turmeric 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

2 cups sliced fresh mushrooms
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



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 butter; remove excess  with paper towel.
4) Pour batter to desired size; flip when edges start to lift.

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

HINT AND TIP:Crepes do freeze well, so you can do this challenge in two steps if you are tight on time. Prepare the crepes and filling one day, layer and finish cooking the next. Just make sure  to store the crepes  in a sealed Ziplock bag


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, coriander powder, and roasted curry powder; set aside.

4) In another small bowl, combine ginger paste, garlic paste; set aside.
5) Prepare (i.e. dice) red onions; set aside.

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

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


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

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

9) Add in powdered spices to opposite side of pan; sauté for about 1 minute; combine with onions.
10) Add the mushrooms, sautee for 10 minutes then add the chicken mince; sauté until brown.
11) Add finely ground roasted almonds.
12) Add a good handful of spinach (or more); allow to wilt; approximately 3 minutes.
13) Remove mixture from the heat; set aside until completely cool; about 30 – 40 minutes.


In a bowl, pour your coconut milk ; set aside.

Use the ghee to oil the bottom and sides of the pan (I used an 8 inch cake pan with a removable base and I wrapped it in foil to prevent leakage )


Dunk one crepe in the coconut milk, remove it and place it in the pan

Top the crepe with the completely cooled chicken mixture
Repeat and continue layering for as many layers as you choose to do or until mixture runs out
Pour the remaining coconut milk over the layered crepes
coconut milk
Place your 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.
baked Pathiri

Remove from the oven

Allow your pathiri to cool for 10 minutes and them take it out of the pan, you can flip the pan on the serving plate or you can use a spring-form pan
Chatti pathiri
Chatti Pathiri: an Indian dish made out of layered crepes that are filled with a savory filling and then baked in coconut milk. It is like a lighter lasagna with an Indian twist

Leave a comment


  1. G’day Your Chatti Pathiri looks absolutely wonderful Sawsan! Congrats on completing this month’s Daring Kitchen Cooks Challenge! It was an ABSOLUTE pleasure being your host!
    Sharing the love today too! LOVE your photos and thank you for always inspiring me too!
    Cheers! Joanne

  2. I’ve never seen chatti pathiri before, it looks really delicious! :)

  3. Looks simply awesome!

  4. Creative, and looks absolutely delicious :)

  5. I’ve never tried anything like this but I’m eager to give it a go. I know Joanne makes some nifty things and I’ll never get caught up trying to make them all but I am going to try this one. Your photos are stunning.

  6. how beautiful <3 <3 <3

  7. Your plated slice looks temptingly delicious! love your photos, as always.

  8. I had never heard of this dish before as being part of Indian cuisine. It has elements of the Moroccan bastilla in it where the crepes do the job of a type of phyllo pastry. Very intriguing.

  9. Yum! This looks even more delicious than lasagne Sawsan! Love the crispy crepe layers and that gorgeous chicken filling… I’m definitely going to try it myself. Love the look of that colourful quinoa salad too xx

  10. We have to make this for sure Sawsan! Not only will the kids love it, but I’m sure I will too. I also love anything with leftovers. They are essential to our weekly routine. :) I love your quinoa salad too – looks very bright and flavorful.

  11. Your chatti pathiri looks outstanding, alone with the fruited and flavorful side-dish, Sawsan.

  12. This is a dish I am not familiar with Sawsan, thank you for the introduction. I bet we would love these flavours too, but I am very intrigued by the presentation, it’s really beautiful. Your kids sound like they would be a joy to feed (or at least the stories about them that get on the blog!). I’m putting this on my list of things to try out, it would make a perfect lunch at the cottage for a group!

  13. That look amazing Sawsan. I rarely make any kind of pancake, then when I do I think “I should do this more often”! And that’s just what I’m thinking right now :)

  14. Reblogged this on Recipes For You 2013 and commented:
    One of my favorites…delicious..

  15. What a beautiful pathiri! I think I’m going to try this one next. Love the ingredients and the spices!!! Love the idea of the 8″ cake pan!

  16. This pathiri looks so delicious, it looks thin and inviting, in all its golden glory :D

    Choc Chip Uru

  17. Asima

     /  April 15, 2014

    looks awesome…it now tops my must try list..thanks

  18. Wow, Sawsan! That dish looks really delicious and mouthwatering! It reminds me of the Egyptian Roqaaq with beef filling! I just can’t wait to try this yummy looking dish!

  19. Anonymous

     /  April 15, 2014

    Happy to hear from you again Sawsan sure will do it very soon

  20. What a lovely stacked dish!

  21. All of these recipes look incredible! Where do you find them?

  22. I love all sorts of stacked dishes – with pancakes, crepes, tortillas but, at the end of the day, it all depends on what is between them and this looks pretty good.

  23. This looks amazing! Recipes

  24. That looks great!

  25. Ohh my goodness, this sounds absolutely divine!!!

  26. I can not wait to try this, it looks amazing!!!

  27. Hungry, hungry…

  1. 17 Reasons Why You Should Be Curious About Pathiri | What's On The List?

Let me know what you think

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: