Chatti Pathiri, a traditional Indian casserole with chicken and spinach and some warming spices. And this is where all those delicious Indian flavors come together. It is a crêpe pie with a savory filling. Build up layer by layer and cooked in coconut milk. The result: a creamy dinner pie with a WOW factor.
1. Chicken In this recipe I use chicken fillet. You can also replace this with (natural) minced chicken. If you want to go vegan, substitute chicken with mushrooms. 2. Crêpes - Make sure to bake very thin pancakes. Otherwise, they will become predominant in taste. 3. Alternate - Spread the filling thinly over the crêpes. The thin crêpe with the thin layer of filling is what makes this Chatti Pathiri so delicious. 4. Oven - This savory pie is baked in a convection oven. If you want to use top and bottom heat, bake the Pathiri at 375 °F (190 ° C). 5. Also tasty - It is also nice to mix the filling with coriander or fresh parsley. 6. Nutrition - This recipe is sufficient for a dinner with 4 adults (or 2 adults and 3 children). The nutritional values are calculated per person.
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 you've got five crêpes. Keep it on a plate and let cool to room temperature.
Toast the almonds on low heat in a dry frying pan. Take out 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 finely.
Put all the ingredients near the stove. Heat the frying pan on medium heat.
Add one tablespoon of sunflower oil.
Stir-fry the shallot until translucent look (about 3 minutes), then add the garlic/chili sauce and stir fry for another 1 minute.
Slide everything to one side of the pan and sprinkle in the other part the spices.
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 it fry for two minutes.
Remove the pan from the heat and let it cool to room temperature.
Preheat the oven to 355 °F (180 °C).
Grab a springform (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. Brush the side that is facing up with coconut milk and afterward with sunflower oil.
Put ¼ of the filling on the crêpe. Now take the next crepe and repeat the process (brushing, putting the crêpe on top, and brush with coconut milk and sunflower oil and spread the filling on top) until you reach the last crêpe.
Brush the crêpe with the coconut milk and put that upside down on top of the last layer of filling.
Put the springform on a baking plate with raised edges and then pour the remaining coconut milk over the Chatti Pathiri. Put in the oven and let it bake until the coconut milk has evaporated, for about 15 to 20 minutes. You can see that it's done when the side gets dry edges.
Remove the Pathiri from the oven and let it rest for ten minutes.