Spiced Chicken And Rice Flour Pancakes Recipe

About this recipe

Spiced Chicken and Rice Flour Pancakes are a delightful Indian-inspired snack that combines tender chicken chunks with smooth rice flour batter and a medley of aromatic spices. Perfectly pan-fried to golden brown, these savory pancakes are crispy on the outside and soft on the inside. With the warmth of cumin and turmeric, a hint of heat from green chili, and the freshness of coriander, every bite is a flavor explosion. Designed for gym prep, these pancakes are high in protein, providing the fuel you need for muscle recovery and energy. Making them is simple and quick, requiring just one pan and minimal effort. Serve them hot as a mid-day snack or post-workout treat, garnished with fresh coriander for an extra touch of flavor and flair. Whether you're meal prepping or just craving something savory, these pancakes are sure to become a favorite in your rotation.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• - Onion-250 Gms
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 50 g Everest Cumin Powder
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 25 g Whole Black Pepper
• 500 ml Oil (For Frying)

Instructions

1. 1. Finely chop the chicken breast into small, bite-sized pieces or mince it for easier mixing.
2. 2. In a large bowl, combine the rice flour, cumin powder, turmeric powder, salt, and black pepper.
3. 3. Add the minced chicken, finely chopped onion, green chili, and coriander leaves to the dry mixture.
4. 4. Gradually add water to the bowl, stirring continuously to form a smooth pancake batter.
5. 5. Heat a non-stick skillet over medium heat and add a small amount of vegetable oil for greasing.
6. 6. Pour a ladleful of batter onto the skillet, spreading it evenly to create a pancake shape.
7. 7. Cook the pancake for 2-3 minutes on one side until golden brown and firm, then flip carefully.
8. 8. Cook the other side for 2-3 minutes until the chicken is fully cooked and the pancake is crisp.
9. 9. Repeat the process with the remaining batter, adding oil as needed between batches.
10. 10. Serve the pancakes warm, garnished with fresh coriander leaves for added flavor.