Wash and cut the boneless chicken. Cook in the pressure cooker along with the ingredients from turmeric powder to salt for one whistle. Once the pressure goes on its own, keep the chicken on high flame till the stocks dry up and coat on the chicken.
Heat the coconut oil, saute the onions and green chilies with a pinch of salt till well cooked. Pulse the cooked chicken in a grinder. Add the chicken to the onion and mix well. Masala is ready.
Add all the ingredients for the pancakes, 1 cup water and blend well to form a thin batter.
Heat a frying pan, make the crepes without using any oil. Only cook one side and keep aside. Heat ghee in a small saucepan, fry the cashews till brown and set aside. Fry the raisins till puffed up, keep aside.
Heat ghee in a saucepan, beat the eggs along with the salt and pepper with a spoon. Now dip one pancake and place it in the saucepan.
Sprinkle some chicken masala and the cashew/raisin on the top of the pancake. Keep repeating the process till the last pancake is layered on the top. Pour the remaining egg mixture on the top to ensure that the sides are locked.
Keep the saucepan with the lid tightly closed on the lowest flame for 15 minutes. Now slowly flip the pathiri onto a flat plate, and then flip it again on another plate and back into the saucepan for cooking the top portion also.
For serving, flip it onto a flat plate and cut it just like a cake. Serve warm with a hot cup of chai or coffee.