Spiced Chicken And Rice Pancakes Recipe

Indian cuisine · 506 calories

Spiced Chicken and Rice Pancakes recipe

About this recipe

Spiced Chicken and Rice Pancakes are a delicious twist on traditional breakfast fare, blending Indian-inspired flavors with a high-protein punch. Made with rice flour, tender chicken breast, and aromatic spices like turmeric and cumin, these savory pancakes are perfect for starting your day right. The addition of eggs ensures a fluffy texture, while green chilies and fresh coriander bring a vibrant kick to every bite. Cooking them is a breeze: simply mix the batter, fold in the chicken, and pan-fry until golden brown. These pancakes are not just tasty—they’re nutritionally balanced, offering 37g of protein and 920 calories per serving. Pair with a tangy chutney or yogurt dip for a complete meal that’s both satisfying and energizing. Whether you’re fueling up for a gym session or enjoying a family breakfast, these pancakes are sure to impress!

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 1 pack (6 pcs) Fresh White Eggs
  • - Onion-250 Gms
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • 20 g Turmeric Powder
  • 50 g Everest Cumin Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - KATDARE BLACK PEPPER POWDER 12GM
  • 200 ml Mustard Oil

Instructions

  1. 1. Finely chop the onion, green chilies, and fresh coriander leaves, and set them aside.
  2. 2. Cut the chicken breast into small bite-sized pieces and season with turmeric, cumin powder, salt, and black pepper.
  3. 3. Heat a non-stick pan with 10 ml oil and cook the chicken pieces until golden brown and fully cooked, then set aside.
  4. 4. In a mixing bowl, combine rice flour, eggs, water, and the chopped onion, chilies, and coriander to form a smooth batter.
  5. 5. Fold the cooked chicken pieces into the batter, ensuring they are evenly distributed.
  6. 6. Heat a non-stick pan with the remaining oil and pour a ladleful of batter to form a pancake.
  7. 7. Cook each pancake on medium heat for 3-4 minutes per side, until golden brown and firm.
  8. 8. Repeat the process with the remaining batter, making sure to evenly distribute the chicken pieces in each pancake.
  9. 9. Serve hot with your choice of chutney or yogurt dip for added flavor.