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Friday, June 8, 2012

Evening Snacks- Pancake Chicken


  • All Purpose Flour – 2 cups
  • Egg – 2
  • Refined oil-1/2 cup
  • Milk – 1/2 cup
  • Salt – to taste
  • Water – as required

2.Chicken minced(keema)-300 gms
3.Carrot grated-1 cup
4.Capcicum(finely chopped)-3 heaped teaspoon
5.Green chillies(finely chopped)-2
6.Black pepper powder-1/2 tsp
8.Refined oil
9.White thread


1.Mix together number 1 ingredients and make a thin batter. Heat a pan/thava and pour small/adequate quantity of  the batter and spread it so that it takes the shape and thikness of one ROTI. Cook for a few minutes & turn the side. Prepare pancakes like this with the remaining batter.

For the filling-
2.Heat 3 teaspoon of refined oil and add the chicken keema.
3.Add the grated carrot,capsicum,green chillies and salt to taste.
4.Cook the mixture till it becomes soft and juicy.
5.Add the black pepper powder and cook it for another 2 mins.
6.Keep the mixture to cool it.
7.Put the filling in the prepared pancakes and roll it tightly.
8.Tie each roll tightly and evenly with white thread.The filling should not come out of it.
9.Put all the rolls in the refrigerater for atleast 2 hrs.

For the final Fry:

1.Heat sufficient quantity of refined oil(for deep fry) in a pan/kadai .
2.Remove the thread from the roll and cut it keeping each 3/4 inch long.(like the middle finger)
3.Deep fry (golden brown)and serve hot with tomato sauce.

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