Ingredients:
- ½ kg beef
- 1-2 tsp black pepper powder
- ¼ tsp turmeric powder
- 1 tsp salt
For masala:
- 3 medium onions ,chopped
- 1tbs ginger garlic past
- 4 green chillies finely chopped,
- ½ cup finely chopped coriander leaves
- ¼ tsp turmeric
- ¾ tsp garam masala powder
For pancakes:
- 2 cups plain flour
- 2 ¼ cups water
- ¾ tsp salt
For egg mix to coat the pancakes:
- 4 eggs
- 2eggs to coat the pancakes
- pinch of salt
Preparations:
For the filling (beef masala):
In a large frying pan or a sauce pan, throw in the chopped, onion, ginger, garlic, green chillies and salt and cook on medium heat until onions are soft and transparent.
Add pepper powder, turmeric powder and sauté for few more seconds.
Add cooked minced meat and lime juice to this; mix well and simmer for about 5- 10 minutes on medium heat keeping the lid on.
Add chopped coriander and garam masala to this and stir well and cook for further couple of minutes until the leaves are wilted.
Egg mix:
Break the eggs into a wide bowl and whisk . Add a pinch of salt and keep aside. This is used to coat the pan cakes while layering, and to keep the whole chatti pathiri into one piece without splitting.
1. To make the batter, Mix all the ingredients well in a large bowl using a balloon whisk or Blend them in a blender until everything is blended without lumps.
2. For making the pancake, Mix flour, salt and water into a lump free batter.
3. Heat a frying pan to medium heat, pour a ladleful of batter into the centre of the pan, and with the back of the spatula, move in a gentle coil motion starting from the centre of the pan stretching out of the pan to draw the batter out to make a thin pancake. You can also swirl the pan to spread the batter to form a thin pancake. Cook for a minute, then flip over and cook on the other side for half a minute or so until you see few brown spots sparingly on the pancake. You will get about 10-12 pancakes of this size with this amount of batter.
4. Grease the pan you are going to make your attipathal and place the first pathiri onto the base of the chattipathiri.
5. Make a second pancake, same as above, dip it in egg-mix and place it on the first pancake. Scatter some masala on top sparingly and place another pancake dipped in egg mix on top of the masala. Keep repeating the procedure until all the pancake batter is used up to make pancakes and layering is done. When it reaches the top-most layer, place 2 pancakes, just as how you did for the base of the chattipathiri.
6. Pour the remaining egg mix onto the stacked pathiris and tuck in the sides of the pan cakes in.
7. Cover the pan tightly with a tight fitting lid, place a simmering plate (if you have one as this prevents the pathri from burning) on the heat and place the saucepan with the catti pathiri on the simmering plate. Let the catti pathiri cook on low heat until the egg mix on top is set and steam has started coming through, about 20-30 minutes depending on the heat and the pan used. Flip this on to a plate, and slide it back to the pan, the top side going down. Cook for 5 more minutes.
You can cut them into squares of serve in wedges and have with ketchup if you like it that way.