Spiced Chicken And Rice Pancakes With Mint Chutney Recipe

About this recipe

Dive into the flavors of Spiced Chicken and Rice Pancakes, a delightful fusion breakfast that combines the savory goodness of spiced chicken with the light, airy texture of rice flour pancakes. These pancakes are perfect for an energizing morning, packed with protein and complemented by a refreshing homemade mint chutney. The chicken is finely chopped and mixed with aromatic spices like cumin and turmeric, creating a harmonious blend of flavors. The rice flour provides a gluten-free base, making the pancakes light yet satisfying. Cooking these pancakes is a breeze, and the mint chutney adds a cooling contrast to the warm, spiced pancakes. Serve them hot and enjoy a balanced start to your day, whether you're fueling up for work or a weekend outing.

Ingredients

• 300 g Nutrich Chicken Breast Boneless
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• - Onion-250 Gms
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 Bunch Mint Leaves (Pudina)
• medium Chilli Green Long
• 100 g Garlic - Single Clove
• loose Ginger
• 50 g Everest Cumin Powder
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 200 ml Mustard Oil

Instructions

1. 1. Finely chop the boneless chicken breast into small pieces and set aside.
2. 2. In a blender, blend mint leaves, green chilies, garlic, ginger, and a pinch of salt into a smooth chutney, then refrigerate.
3. 3. Finely chop onion and fresh coriander leaves; mix them with the chicken pieces in a bowl.
4. 4. Add rice flour, cumin powder, turmeric powder, and salt to the bowl, combining everything thoroughly.
5. 5. Gradually add water to the mixture, stirring until a smooth batter forms, ensuring no lumps remain.
6. 6. Heat a non-stick pan over medium flame and lightly grease it with oil to prevent sticking.
7. 7. Pour a ladleful of batter onto the pan, spreading it evenly into a pancake shape.
8. 8. Cook the pancake for 2-3 minutes on one side until golden brown, then flip and cook the other side.
9. 9. Repeat the process with the remaining batter, making 4-5 pancakes in total.
10. 10. Plate the pancakes and serve them hot with the chilled mint chutney on the side.