Mix the flour with water, oil and salt and knead into a dough like that of chappathi (medium thick).
Using a roller pin, roll it out into paper-thin chapathies of uniform size(~8 inches diameter) on a dusted flour board.
Heat a griddle and cook the chappathis lightly on a tawa.
:- You can vary the size of the chappathi depending on the size of the pathiri chatti or the vessel in which you are baking it.
Beat 3 eggs with sugar, 1 tbsp ghee and cardamom.
Add 1 tbsp ghee and saute raisins, cashewnuts, poppy seeds and grated coconut until they change the colour slightly.
Add the beaten egg and scramble the whole mixture. Keep it aside.
Beat the remaining eggs, sugar and cardamom and keep aside.
Take a non-stick baking tray, spread 1 tsp oil or ghee all around(spray the nonstick oil).
Keep one chappathi as the first layer.
Dip the second chappathi in the egg mixture, coat well and place it on top.
Arrange the scrambled egg mixture.
Keep another chappathi on top.
Make a new layer. Keep adding the egg-coating at each step and finally pour the remaining egg mixture over the sides and on the top.
Garnish with cashew nuts and raisins.
Bake in an oven for nearly 15 mins or till the whole pathiri turns golden.
:- Traditionally the baking is done in a sealed container with the coconut husk embers on top....Though a little bit of a process the delicacy is definitely worth the trouble.. especially for all those with a sweet tooth!!