Fluffy Chicken Keema Masala Pancakes Recipe

About this recipe

Start your day with Fluffy Chicken Keema Masala Pancakes, a delicious Indian-inspired breakfast that combines savory flavors with a satisfying texture. The pancakes, made from rice and oat flour, are light yet hearty, while the spiced chicken keema adds a burst of flavor and protein. This dish is perfect for those who love a spicy kick to their morning meals. With 37g of protein per serving, it's a nutritious choice to keep you energized. Whether you're cooking for yourself or sharing with family, these pancakes are a crowd-pleaser. Easy to prepare and packed with bold flavors, they bring the essence of Indian cuisine to your breakfast table.

Ingredients

• NaN Fresh Halal British Chicken Thigh Mince
• - Jalpur Rice Flour
• 6 Each Golden Yolk Eggs 6 Pack
• - Milkfood Rich Desi Ghee
• - Coriander Seeds Catering Size
• 100G Fresh Green Chillies - 100G
• 50G Black Garlic Cloves, 50G
• 1 Onion Large 1 Each
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• NaN Trs Haldi Powder Turmeric
• 100 G Trs Ground Cumin Jeera Powder
• 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
• 1 Ltr Ktc Sunflower Oil
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Finely chop the onion, tomato, green chillies, garlic, and fresh coriander leaves for the keema masala preparation.
2. 2. Heat 1 tablespoon of oil in a pan and sauté the chopped onion until golden brown.
3. 3. Add garlic, green chillies, and tomatoes to the pan, cooking them until the tomatoes soften and form a paste.
4. 4. Stir in turmeric powder, ground cumin, and garam masala, cooking for another minute to release the spices’ aroma.
5. 5. Add the chicken mince to the pan and cook thoroughly, stirring frequently to avoid lumps, until it turns golden brown.
6. 6. Season the keema with salt and pepper, then mix in the chopped coriander leaves. Remove from heat and set aside.
7. 7. In a mixing bowl, combine rice flour, oat flour, eggs, milk, and a pinch of salt, whisking until you have a smooth batter.
8. 8. Heat a non-stick skillet with 1 tablespoon of oil and pour a ladle of batter to form medium-sized pancakes.
9. 9. Cook the pancakes on medium heat until golden and crisp on both sides, flipping carefully to avoid breaking.
10. 10. Stack the pancakes on serving plates and layer each with a generous spoonful of the prepared chicken keema masala.
11. 11. Garnish with additional coriander leaves for a fresh touch, and serve the pancakes warm for the best flavor experience.