Chicken Pancake Recipe - Yummy Traditional

Chicken Pancake Recipe


chicken-pancake-rolls-recipe-with-step-by-step-photos

Chicken Pancake Rolls | Chicken Rolls || How to Make Pancake rolls with step by step photos

Chicken Pancakes are delicious, flavored aromatic stuffed chicken rolls wrapped with pancake sheet, usually roll is wrapped with manda patti or samosa sheet then filled with desirable stuffing, But here is I wrapped the rolls with pancake sheet making with pancake sheets are quite an easy than manda Patti, I used chicken mixture whereas can be used in filling mince, eggs or veggies
                     
chicken-pancake-rolls-recipe-

Though these rolls aren’t as crisp as manda patti rolls even then taste is superb a golden brownish layer of pancake rolls go well with ketchupsauce, and tea
By the way, you can also check out my chicken spring roll recipe on my blog
The best evening snack for you and your guest so let’s begin 

                                       
chicken-pancake-rolls-recipe


Tips:
  1. Whether you are making in any quantity of pancake but one thing to keep in mind is that always will be used half quantity cornstarch of the flour
  2. Using a nonstick pan will give you a better result than another utensil pan
  3. The cooking time of pancake is just a minute on high heat
  4. Place pancake sheet on kitchen paper or tissue paper to prevent the stick from base 
  5. You can make any type of filling for stuffing   

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chicken-pancake-rolls


To prepare this recipe firstly boil the chicken with ginger garlic paste, salt along with 1 cup water, let it cook until water dries out then shred the chicken set aside

                                 
boil-and-shred-chicken


Take all ingredients and prepare all veggies set aside

                          
prepare-all-veggies

Prepare flour batter for binding rolls
                     
prepare-flour-batter-for-binding-the-rolls


Take a medium-sized mixing bowl then put all ingredients together to the bowl, Now add spices 

                         
prepare-chicken-mixture


And mix them together very well transfer them to the plate keep aside
                   
mix-chicken-mixture-togther


Take another bowl and crack the eggs into the bowl, add all pancake ingredients to the bowl 

                    
prepare-pancake-batter

And stir to mix well till turns to a smooth batter, Now add water little by little until the batter reaches up to pouring consistency
                     
stir-to-mix-batter


You can see the batter consistency in the below photo, it should be like a thick milkshake or lassi     

                       
                               
Take a large-sized non-stick frying pan or skillet, Apply oil on the pan surface and wipe with tissue paper
               
apply-the-oil-with-brush-on-pan-and-wipe-with-tissue


Turn on the heat on high flame and let it heat well, The other hand further stir the batter and takes out one spoon of batter
                
take-out-one-spoon-batter


Add the batter on the preheated pan then spread around the pan and remove excess batter, allow to cook on high flame for a minute or until edges are getting separate from sides
Quickly transfer onto the kitchen paper


cook-the-pan-cake-sheet-on-high-heat
                     

Repeat the same process with all remaining batter
                  
prepare-all-pancake-sheets


The same pancake batter will be used in coating rolls at the time of frying                  

                            
the-same-pancake-batter-will-be-used-in-coating


Take one pancake sheet and place 1-2 tbsp filling near the corner, Start folding over the corner gentlyFold from over left and right sides besides apply flour batter with the brush or finger  
 

fold-the-rolls


Close it up firmly and prepare all remaining pancake sheets the same way

                               
prepare-all-chicken-pancake-rolls


Meanwhile, heat the oil on medium flame

                         
heat-the-oil


Coat the roll with batter and remove the excess batter
             
coat-the-roll-with-batter

Carefully slide the rolls, fry a few at a time, Don’t overcrowd the spring rolls in the pan, they won’t cook evenly
                      
fry-the-chicken-rolls


Keep turning to brown evenly, once they are golden brown, they are done,place them on a kitchen napkin to remove excess oil
                    
chicken-rolls-are-fried


Chicken pancake rolls are done, you can see inside the looks of rolls how is looking tempting 
                                     
you-can-see-inside-look-of-rolls

Transfer to the serving tray or plate
                        
transfer-to-the-serving-plate

These rolls can be served with tea and ketchup or sauce
                        
transfer-to-the-serving-dish







Chicken Rolls are delicious, flavored aromatic stuffed chicken rolls wrapped with a pancake sheet.....

Ingredients of chicken filling:
  1. Chicken 1 cup, boiled and shred
  2. ½ cup, cabbage grated
  3. 4-5, green chilies chopped
  4. 1 tsp, black pepper
  5. 1 tsp, chicken powder
  6. Salt to taste
  7. 1 tsp, crushed red chili powder
For pancake sheet:
  1. 2 large-sized, eggs
  2. 2 tbsp, all-purpose flour
  3. 1 tbsp,cornstarch
  4. ¼ tsp, salt
  5. 50 ml, water
For coating:
  1. 1 large-sized, egg
  2. 1 tbsp, cornflour
  3. ½ tbsp,cornstarch
For binding:
  1. 1 tbsp, wheat flour
  2. Water as required 
Preparation of making chicken pancake rolls:
  1. To prepare this recipe firstly boil the chicken with ginger garlic paste, salt along with 1 cup of water
  2. Let it cook until water dries out then shred the chicken set aside
  3. Take all ingredients and prepare all veggies set aside
  4. Take a medium-sized mixing bowl then put grated cabbage, green chilies, and boiled shredded chicken together in the bowl
  5. Now add spices crushed red chili powder, salt, black pepper, and chicken powder
  6. Mix them together very well and transfer to the plate keep aside
Instructions:
  1. Take another bowl and crack the eggs into the bowl
  2. Add flour, cornstarch, and salt
  3. Stir to mix well till turns to a smooth batter
  4. Now add water little by little until the batter reaches up to pouring consistency
  5. Take a large-sized non-stick frying pan or skillet
  6. Apply oil on pan surface and wipe with tissue paper
  7. Turn on the heat on high flame and let it heat well
  8. The other hand further stirs batter and takes out one spoon batter
  9. Add the batter on the preheated pan then spread around the pan and remove excess batter
  10. Allow to cook on high flame for a minute or until edges are getting separate from sides
  11. Quickly transfer onto the kitchen paper
  12. Note: I had to use newspaper as hadn’t been available at home by the time but you must spread butter paper or kitchen paper before cooking the pancake sheets
  13. Repeat the same process with all remaining batter
  14. The same pancake batter will be used in coating rolls at the time of frying
  15. Take one pancake sheet and place 1-2 tbsp filling near the corner
  16. Start folding over the corner with gently
  17. Don’t press the roll strictly because the pancake sheet may tear and fillings come out
  18. Fold from over left and right sides besides apply flour batter with the brush or finger
  19. Close it up firmly and prepare all remaining pancake sheets the same way
  20. Meanwhile, heat the oil on medium flame
  21. Coat the roll with batter and remove the excess batter
  22. Carefully slide the rolls
  23. Fry a few at a time
  24. Don’t overcrowd the spring rolls in the pan, they won’t cook evenly
  25. Keep turning to brown evenly, once they are golden brown, they are done
  26. Place them on a kitchen napkin to remove excess oil
  27. Chicken pancake rolls are done
  28. These rolls can be served with tea and ketchup or sauce
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