Ingredients
Difficulty : Easy
Serves : 6
Cooking Steps
- 1In a pressure cooker, add: 250 g chicken 1 tbsp ginger-garlic paste Salt to taste A little water Pressure cooks for 7–8 whistles. Allow the pressure to release naturally. Open the lid, shred the chicken, and keep aside.
- 2Heat 2–3 tbsp oil in a pan. Add: 1 cardamom 1 clove 1 small piece cinnamon Sauté for a few seconds.
- 3Add: 2 large, chopped onions 4 green chilies Salt to taste Sauté until the onions turn soft and light golden.
- 4Add: ½ tbsp ginger-garlic paste 1 tsp garam masala ½ tsp cumin powder Mix well and cook for 1 minute.
- 5Add the shredded chicken and mix well. Then add: ½ cup grated coconut 1 egg Chopped coriander leaves Mix everything well and switch off the flame. Keep the filling aside.
- 6In a mixer jar, add: 1 cup milk 1½ cups maida (all-purpose flour) Salt to taste 1 egg A pinch of yellow food color ½ cup water Blend until smooth.
- 7Transfer the batter to a bowl. Add 1 more cup water and mix well to get a thin pancake batter.
- 8Heat a tawa and pour a ladleful of the prepared batter. Swirl the tawa gently to spread it into a thin pancake (crepe). Cook lightly on one side, then carefully remove and keep aside. Repeat with the remaining batter. 🥞✨
- 9Grease a baking dish with oil. Place one pancake at the bottom, spread a layer of prepared chicken filling, then place another pancake on top.
- 10Repeat the layers of pancake and chicken filling 5 times. Pour a little leftover batter around the edges to seal the layers.
- 11Bake in a preheated oven at 180°C for 5 minutes.
- 12Remove from the oven, slice, and serve hot. Enjoy your delicious, layered Chicken Pancake Bake!
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