Masala Chicken And Rice Pancakes Recipe

Indian cuisine · 336 calories

About this recipe

Start your morning with Masala Chicken and Rice Pancakes, a delicious Indian-inspired breakfast that balances flavor and nutrition. Tender chicken breast is marinated and sautéed with aromatic spices like turmeric and ginger, then folded into a batter of rice flour and eggs. The pancakes are cooked to golden perfection, offering a delightful blend of crispy edges and a soft, spongy center. This dish is packed with 32g of protein, making it an ideal choice for muscle recovery and sustained energy throughout the day. With the comforting warmth of spices and the freshness of coriander leaves, these pancakes are perfect for a hearty breakfast or brunch. Pair them with a side of mint chutney or enjoy them on their own for a satisfying start to your day.

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 1 pack (6 pcs) Fresh White Eggs
  • 500 g Onion
  • 50 g Cloves
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 25 g Whole Black Pepper
  • 20 g Turmeric Powder
  • - Ginger Powder
  • 200 ml Mustard Oil

Instructions

  1. 1. Finely chop the onion, garlic, green chili, and coriander leaves, and set them aside.
  2. 2. Cut the chicken breast into small cubes and marinate with turmeric, ginger powder, salt, and black pepper for 10 minutes.
  3. 3. Heat 5 ml of oil in a pan and sauté the chicken cubes until fully cooked and slightly browned, about 5-7 minutes.
  4. 4. In a mixing bowl, combine rice flour, eggs, chopped onion, garlic, green chili, coriander leaves, and a pinch of salt to form a batter.
  5. 5. Add the cooked chicken cubes into the batter and mix gently to evenly distribute the chicken throughout.
  6. 6. Heat a non-stick pan with the remaining oil and pour a ladleful of batter to form a pancake, spreading it evenly.
  7. 7. Cook the pancake on medium heat for 2-3 minutes on one side, then flip and cook for another 2 minutes until golden brown.
  8. 8. Repeat the process with the remaining batter to make additional pancakes.
  9. 9. Serve the masala chicken and rice pancakes warm, garnished with fresh coriander leaves.