Masala Chicken And Rice Pancakes Recipe

Indian cuisine · 341 calories

About this recipe

Start your morning with Masala Chicken and Rice Pancakes, a savory Indian-inspired breakfast that combines tender chicken, rice flour, and aromatic spices into delicious golden pancakes. This dish is perfect for those seeking a protein-packed start to their day, with 32g of protein per serving, alongside wholesome carbs and fiber for sustained energy. The recipe balances the bold flavors of cumin, turmeric, and chili with a touch of kewra water for a unique twist, making every bite flavorful and satisfying. Preparing these pancakes is quick and rewarding, with a mix of sautéed chicken and easy batter-making. Serve them with tomato chutney for a tangy complement, ideal for a comforting breakfast or brunch. Whether you're cooking for yourself or sharing with a loved one, this dish is sure to impress with its delightful textures and rich taste.

Ingredients

  • 300 g Nutrich Chicken Breast Boneless
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • loose Ginger
  • 110 g Unpeeled Garlic Cloves
  • 50 g Everest Cumin Powder
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • - Rock Salt
  • - Sarwar Kewra Water
  • - Tomato Chutney Mix
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • 25 g Whole Black Pepper

Instructions

  1. 1. Finely chop the chicken breast into small pieces and set aside.
  2. 2. Blend the coriander leaves, green chilies, ginger, and garlic into a coarse paste.
  3. 3. Heat 1 tablespoon of oil in a pan and sauté the chicken until cooked, about 6-8 minutes.
  4. 4. Add the spice mix (cumin, turmeric, red chili powder) and rock salt to the chicken, stirring well.
  5. 5. Mix rice flour, the prepared paste, kewra water, and water in a bowl to make a smooth batter.
  6. 6. Heat a non-stick pan and brush with a little oil.
  7. 7. Pour a ladleful of batter onto the pan, spreading it evenly to form a pancake.
  8. 8. Add a spoonful of cooked chicken on top of the pancake and gently press it in.
  9. 9. Flip the pancake when the edges start to brown and cook for another 2-3 minutes.
  10. 10. Repeat the process with the remaining batter and chicken.
  11. 11. Serve the pancakes hot with tomato chutney on the side for dipping.