Fluffy Chicken Keema Pancakes With Mint Chutney Recipe

About this recipe

These savory pancakes made with spiced chicken keema and rice flour are paired with a refreshing mint chutney. Perfect for a protein-packed start to your day.

Ingredients

• - Rice Flour
• 125 ml Flavoured Yogurt Drink - Mango
• 250g Green Chilli
• - Coriander Powder
• loose Ginger
• 50 g Cumin Powder
• - Red Chilli
• 20 g Turmeric Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Heat 1 tbsp of oil in a pan and sauté chicken keema with turmeric, red chili powder, cumin powder, and salt until fully cooked.
2. 2. In a blender, combine mint leaves, coriander leaves, green chilies, garlic, ginger, and yogurt to make a smooth chutney.
3. 3. In a mixing bowl, combine rice flour, cooked chicken keema, and water to create a pancake batter consistency.
4. 4. Heat a non-stick pan and grease lightly with oil; pour a ladleful of batter to form a pancake.
5. 5. Cook each pancake on medium heat until golden brown on both sides, flipping carefully.
6. 6. Repeat the process for the remaining batter, ensuring even cooking for all pancakes.
7. 7. Serve the pancakes hot with the prepared mint chutney on the side.