Pathiri, a crêpe pie with a delicious spiced chicken spinach filling. Build up layer by layer and cooked in coconut milk. The result is a creamy savory cake with a delicious flavor.
Today a dish called Pathiri. Never heard of it? Well neither did I before making this recipe. Pathiri was originally derived from the Arabic word for pastry. And that's what it actually is: a savory pastry.
What is Pathiri?
Pathiri originated in the Indian kitchen. In a summary a Pathiri meal contains of layered crepes filled with a savory filling. I chose a filling of ground chicken with Indian spices and spinach. But the possibilities are endless in terms of filling.
After preparing the spicy chicken filling, which was flavored with warming spices, became a delicious combination with the crêpes. The coconut milk, in which the dish was stewed in the oven, made it wonderfully creamy. Indeed a delicious recipes.
This recipe is from the Daring Kitchen and was brought to us by Joanna.
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- 2 eggs large
- 250 ml milk
- 1 teaspoon white vinegar
- 1 tablespoon sunflower oil
- 120 gram all-purpose flour sifted
- ⅛ teaspoon salt
- 3 tablespoons oil for crêpe pan
- 250 grams boneless chicken suggest thighs
- ¼ teaspoon turmeric powder
- ¼ teaspoon chili powder
- ½ tablespoon coriander powder
- ¼ teaspoon garam masala roasted
- ¼ teaspoon white pepper powder
- ½ teaspoon ginger powder
- ½ teaspoon garlic paste
- 1 shallot diced
- ½ teaspoon sweet chili sauce
- 20 almonds
- 50 grams spinach leaves
- 2 tablespoons sunflower oil
- ½ teaspoon salt
- 400 ml coconut milk
- Add the vinegar to the milk and set aside for 5 minutes.
- Mix after five minutes the milk with the rest of the ingredients and put in the refrigerator for at least 1 hour.
- Heat a frying pan and brush it lightly with oil, pour the batter into it and let it flow out into the pan. When the top is almost dry, flip the crêpe over.
- Let the other side bake for another minute and remove the crêpe from the pan.
- Repeat until the batter is done. Keep it on a plate and let cool to room temperature.
- Toast the almonds on low heat and grind in a food processor. Set aside in a bowl.
- Mix the dry spices and set the bowl aside.
- Mix in a second bowl the garlic paste and chili sauce.
- Cut the shallot finely.
- Grind the chicken in a food processor.
- Put all the ingredients near the stove. Heat the frying pan on medium fire.
- Add 1 tablespoon of sunflower oil.
- Stir-fry the shallot until translucent look (about 3 minutes), then add the garlic/chilli sauce and stir fry for another 1 minute.
- Slide it all on one side of the pan and sprinkle in the other part of the herbs.
- Allow 30 seconds to warm them through and mix with the onion mixture.
- Add the chicken and stir-fry the chicken until golden brown.
- Sprinkle almonds and spinach and mix the whole and let the spinach dwindle in 2 minutes.
- Remove the pan from the heat and let it cool to room temperature.
- Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius).
- Grab a round cake tin (10 inches/26 cm) and cover the inside with aluminum foil.
- Grab the first crêpe and smear one side with the coconut milk. Put that side of the crêpe on the aluminum foil. The side that is facing up brush it with coconut milk, then with sunflower oil.
- Put ¼ of the filling on the crepe ( if you baked 5 crepes total of 6 then use a fifth part of the filling). Now take the next crepe and repeat the process until you reach the last crêpe.
- Brush the bottom again with the coconut milk and cover the last bit of chicken.
- Put it cake tin on a baking plate with raised edges and then pour the remaining coconut milk over the Pathiri. Put in the oven and let it bake until the coconut milk has evaporated. You can see that when the side gets dry edges.
- Remove the Pathiri from the oven and cut into wedges.