Hyderabadi Chicken Masala Pancakes Recipe

Indian cuisine · 310 calories

Hyderabadi Chicken Masala Pancakes recipe

About this recipe

Hyderabadi Chicken Masala Pancakes offer a delightful fusion of soft, savory pancakes infused with aromatic Indian spices and tender chicken masala. This dish combines the comforting essence of traditional Indian flavors with a unique breakfast twist, making it perfect for a family meal. The medium spice level ensures a balanced kick without overwhelming the palate, while the protein-rich chicken filling provides a nutritious start to the day. These pancakes are easy to prepare and versatile, offering a satisfying and wholesome meal for everyone at the table.

Ingredients

  • 1 Kg Lokwan Premium Wheat Atta 1 Kg
  • - Besan
  • 6 pcs White Eggs
  • 200 g Dahi
  • 500 g Onion
  • 500 g Tomato - Hybrid
  • 200G Adrak Lasun Paste (200g)
  • - Coriander Powder
  • 50G Green Chilies
  • 100 g Jeera Powder
  • 20 g Turmeric Powder
  • 250 ml Olive Oil
  • 100 g Coriander Leaves
  • 50g Everest Garam Masala
  • 100 g Red Chili Powder
  • 100 g Salt

Instructions

  1. 1. Heat 1 tbsp oil in a pan and sauté the onion until golden brown. Add ginger-garlic paste, green chilies, and cook for 1-2 minutes.
  2. 2. Add chopped tomatoes, turmeric, cumin powder, coriander powder, red chili powder, and salt. Cook until the tomatoes soften and the mixture thickens.
  3. 3. Add chopped chicken to the pan and cook for 10-12 minutes on medium heat until fully cooked. Sprinkle garam masala and coriander leaves, mix well, and set aside.
  4. 4. In a mixing bowl, combine whole wheat flour, gram flour, yogurt, eggs, a pinch of salt, and enough water to form a smooth batter.
  5. 5. Heat a non-stick pan or griddle and lightly grease it with oil. Pour a ladleful of batter and spread it evenly to form a thin pancake.
  6. 6. Cook the pancake on medium heat for 1-2 minutes on each side until golden brown. Repeat with the remaining batter.
  7. 7. To assemble, place a portion of the chicken masala on one half of the pancake, fold it over, and gently press.
  8. 8. Serve hot with yogurt or mint chutney on the side for a complete and delicious breakfast.