Spicy Chicken And Rice Pancakes Recipe

About this recipe

Start your day with Spicy Chicken and Rice Pancakes, a unique Indian breakfast that combines tender, spiced chicken with crispy rice flour pancakes. This dish is a delightful fusion of flavors, featuring aromatic spices like cumin, turmeric, and coriander, balanced by the freshness of green chilies and coriander leaves. The pancakes are easy to make, requiring just 35 minutes from start to finish, making them perfect for busy mornings. Packed with 33g of protein and 129g of carbohydrates, they offer the energy boost you need while keeping your taste buds happy. Serve these golden pancakes hot, garnished with a sprinkle of fresh coriander, for a satisfying meal that's sure to become a family favorite. Whether you're cooking for yourself or sharing with loved ones, these pancakes bring comfort and flavor to your breakfast table.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• Pcs Egg Loose
• 500 g Onion
• medium Chilli Green Long
• loose Ginger
• 100 g Garlic - Single Clove
• 50 g Everest Cumin Powder
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Finely chop the chicken breast into small pieces for easier cooking and even distribution in the batter.
2. 2. Dice the onion, green chilies, ginger, and garlic into fine pieces to blend well into the pancake mixture.
3. 3. Heat a non-stick pan with 10 ml of oil and sauté the chicken with cumin, turmeric, and coriander powders until cooked through.
4. 4. In a mixing bowl, combine rice flour, eggs, water, and salt, whisking until smooth and lump-free.
5. 5. Add the sautéed chicken mixture along with chopped onions, chilies, ginger, garlic, and coriander leaves into the batter.
6. 6. Heat the same non-stick pan with remaining oil over medium heat and pour a portion of the batter to form a pancake.
7. 7. Cook the pancake for 3-4 minutes on each side until golden brown and crisp edges appear.
8. 8. Repeat the process with the remaining batter to make more pancakes, ensuring even cooking.
9. 9. Serve the pancakes hot, garnished with fresh coriander leaves for added color and flavor.