Crispy Chicken And Jowar Flour Pancakes Recipe

Indian cuisine · 120 calories

Crispy Chicken and Jowar Flour Pancakes recipe

About this recipe

Experience a fusion of crunch and spice with Crispy Chicken and Jowar Flour Pancakes, the perfect Indian snack for busy evenings. Made with wholesome jowar flour, tender chicken mince, and a medley of warming spices, these pancakes are as nutritious as they are flavorful. The preparation is straightforward—mix the chicken with aromatic spices, prepare a smooth jowar batter, and combine them on a sizzling pan. The result is golden, crispy pancakes that deliver a satisfying crunch with every bite. Packed with protein and fiber, these pancakes are great for maintaining energy levels and aiding digestion. Serve them warm with a tangy chutney for an unforgettable treat. Whether you're looking for a quick snack or a light dinner, these pancakes fit the bill perfectly.

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 1 pack (500 g) Daily Good Jowar Flour / Sorghum Millet
  • 500 g Whole Farm Premium Maida/Refined Wheat Flour
  • 200 G Rock Salt Powder - Sprinkler 200 G
  • - Ginger Powder
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 50 g Everest Cumin Powder
  • 500 G Preserved Dried Salted Black Beans
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 500 ml Oil (For Frying)
  • 25 g Whole Black Pepper

Instructions

  1. 1. In a mixing bowl, combine chicken mince with ginger powder, turmeric, red chili powder, cumin powder, and rock salt.
  2. 2. Add chopped fresh coriander leaves and preserved dried salted black beans to the chicken mixture, stirring well to combine.
  3. 3. In a separate bowl, mix sur jowar flour, refined flour, and water to form a smooth pancake batter.
  4. 4. Heat a non-stick pan with vegetable oil over medium heat until hot.
  5. 5. Pour a ladleful of the jowar flour batter onto the pan, spreading it evenly to form a thin pancake.
  6. 6. Place a portion of the chicken mixture onto the pancake and spread it gently over the surface.
  7. 7. Cook the pancake on one side until golden and crispy, approximately 2-3 minutes.
  8. 8. Flip the pancake carefully and cook the other side for another 2 minutes until the chicken is fully cooked.
  9. 9. Repeat the process with the remaining batter and chicken mixture to make additional pancakes.
  10. 10. Remove the pancakes from the pan and place them on absorbent paper to drain excess oil.
  11. 11. Serve the pancakes warm with your favorite chutney or dipping sauce for added flavor.