Ingredients...
150g flour
5g turmeric
2g salt
2 eggs
300ml water
15ml sunflower oil
1 bay leaf
4 cloves
2 green cardamom pods
1 small cinnamon stick
150g onion, peeled and finely diced
75g carrot, finely diced
75g green pepper, deseeded and finely diced
300g chicken mince
18g Essential Cuisine South Indian Style Seasoning
2g salt
15g cornflour, mixed with a little water to make a paste
Method...
- Preheat a fryer to 190°c.
- Place the flour, turmeric and salt into a bowl. Add the eggs and water, whisking until you have a smooth batter.
- Heat a non-stick frying pan over a low heat, pour enough batter in to give you a thin pancake. Cook for around 20 seconds on each side. Repeat with the rest of the batter.
- Heat the oil in a large frying pan over a medium heat. Add the bay leaf, cardamom, cinnamon and cloves, cook for a few seconds.
- Add the onion and cook for 5 minutes until softened. Add the carrot and pepper, cook for a further minute, stir in the mince chicken, Essential Cuisine South Indian Style Seasoning and salt. Cook for a further 10 minutes, stirring occasionally. Leave to cool slightly and remove the cinnamon stick.
- To assemble, lay the pancakes out on a flat surface. Place 2 tbsps of the chicken mixture in the centre of each pancake. Fold 1 edge of the pancake over either end of this filling. Brush a little cornflour paste on the edge of the pancake furthest away from the filling, then roll up from the opposite edge to encase the filling to make a cigar like shape.
- Drop the pancake rolls into a fryer in batches to not overcrowd, cook for around 4 minutes. Serve hot with a chutney of your choice.