Chicken Keema Masala Pancakes Recipe

About this recipe

A savory twist on pancakes featuring spiced chicken keema and chickpea flour, perfect for a hearty breakfast.

Ingredients

• 500G Loose Besan
• 250g Green Chilli
• - Coriander Powder
• 50 g Cumin Powder
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Salt
• 1pc Watermelon
• 1Ltr Sano Pomace Olive Oil For Cooking (1ltr)

Instructions

1. 1. Heat 1 tbsp oil in a pan and sauté the chopped onion until golden brown.
2. 2. Add ginger-garlic paste and cook until aromatic, then add the minced chicken keema.
3. 3. Stir in turmeric, cumin, and red chili powder, and cook for 8-10 minutes until the keema is cooked through.
4. 4. Add the chopped tomato and green chili, cooking until the tomato softens completely.
5. 5. Mix in salt and coriander leaves, then remove the keema mixture from heat and let it cool slightly.
6. 6. In a bowl, combine chickpea flour, water, and a pinch of salt to form a smooth batter.
7. 7. Heat a non-stick pan with a few drops of oil and pour a ladle of batter to form a pancake.
8. 8. Spread a spoonful of the chicken keema mixture evenly over the pancake while it's still wet.
9. 9. Flip the pancake carefully and cook the other side until golden brown and cooked through.
10. 10. Repeat with the remaining batter and keema mixture to make more pancakes.
11. 11. Serve the pancakes hot, garnished with fresh coriander leaves.