Smoky Tandoori Chicken Pancake Rolls Recipe

About this recipe

Smoky Tandoori Chicken Pancake Rolls combine the bold, aromatic flavors of Indian cuisine with a modern twist. Juicy, marinated chicken is grilled to perfection with a smoky tandoori spice blend and then wrapped in soft, whole wheat pancakes layered with a tangy yogurt-based sauce. The dish offers a balance of textures and flavors, making it an exciting breakfast option for the entire family. Packed with lean protein and moderate spices, this recipe is tailored for those aiming to enjoy a satisfying yet healthy meal while pursuing weight loss goals.

Ingredients

• - Chicken Breast
• - Tandoori Seasoning 50g
• 200 g Dahi
• 200 ml Mustard Oil
• 50 g Black Pepper Powder
• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• - Dairy Milk
• 6 pcs White Eggs
• - Olive Oil
• 500 g Onion
• 250 g Cucumber
• 100 g Coriander Leaves
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine yogurt, tandoori spice mix, lemon juice, mustard oil, salt, and pepper. Add chicken breast, coat well, and marinate for at least 30 minutes.
2. 2. While the chicken marinates, prepare pancake batter by whisking together whole wheat flour, milk, egg, a pinch of salt, and turmeric powder until smooth. Let it rest for 10 minutes.
3. 3. Heat a grill pan over medium heat and grease lightly with olive oil. Grill the marinated chicken for 6-8 minutes per side or until fully cooked. Let it rest before slicing into thin strips.
4. 4. Heat a non-stick pan over medium heat and pour a ladleful of pancake batter. Spread it evenly and cook for 1-2 minutes on each side until golden brown. Repeat with the remaining batter.
5. 5. For assembly, spread a thin layer of yogurt over each pancake, add a few slices of grilled chicken, some sliced onion, cucumber, and a sprinkle of fresh coriander.
6. 6. Roll the pancakes tightly and cut into halves if desired. Serve warm.