Pancakes / Chicken Chaat

Good Evening Guys,

Did you have a nice pancake day?

What do you guys have a in/on your pancakes?

In my household this is how we have ours 🙂

If we ever do go to an Indian restaurant, my other half always orders Chicken Chaat, which is a spicy meat mixture, usually with lettuce, wrapped in a pancake. Can also be called Chicken En Puree.

Well a while ago he asked me to attempt making it, so off I pottered into the kitchen and had a go, now I make it all the time!

 

Pancake Mixture

1 Pro Point Per Pancake

Serves: 11

Prep Time: 5 Minutes

Cooking Time: 10 Minutes

 

Ingredients:

110g Plain Flour

2 Eggs

200ml Skimmed Milk

75ml Water

 

Method:

1. Sift your flour into a large jug or bowl.
2. Make a well in the centre of the flour.
3. In a separate jug, thoroughly mix together the eggs, milk and water.
4. Slowly pour the egg mixture into the well in the centre of the flour, whisking continuously.
5. Keep pouring until the egg mixture and flour and combined and silky smooth.
6. Spray a smallish frying pan with your low-fat cooking spray and add a small amount of the mixture.
7. Swirl it around the pan until completely covered by a thin layer. Add a little more mixture if needs be.
8. Allow to cook until slightly browned and either toss your pancake (if your brave enough) or flip it with spatula.
9. Repeat until all mixture is used up.
10. If you would like to keep your pancakes warm whilst you cook the rest, place your oven on the lowest setting possible, usually 50 or 100 degrees depending on the oven. Place a plate inside the oven and stack your pancakes up on the plate.

 

 

 

Chicken Chaat

Pro Points Per Serving: 5

This includes your pancakes. If you would like Mango Chutney etc you will need to point this!

Serves: 4

Prep Time: 15 Minutes

Cooking Time: 20 Minutes

 

Ingredients:

2 Large Chicken Breasts, Dice

1 Can Chopped Tomatoes, Drained

1 Onion, Finely Chopped

1 Inch Ginger, Grated

4 Cloves Garlic, Crushed

2 Teaspoons Garam Masala

2 Teaspoons Tumeric

1 Teaspoon Salt

2 Tablespoons Tamarind Paste

2 Teaspoons Curry Powder

8 Pancakes

Lettuce To Serve

 

Method:

1. Heat the oven to 100 degrees.
2. Heat a large frying pan with low-fat cooking spray and add onions, allow to soften.
3. Once the onions are softened, add garlic and ginger to sweat.
4. Add the garam masala, turmeric, salt and curry powder.
5. Add the chicken, tamarind paste and drained chopped tomatoes, mix everything together really well.
6. Whilst the chicken is cooking through completely, make up the pancakes.
7. Keep the pancakes warm in the warmed oven on a plate.
8. To serve, place 2 pancakes per plate. Top the pancakes with lettuce and chaat mixture. Fold the pancake in half and enjoy.

 

This really is yummy and great starter for only 5 points when you’re having abit of an Indian feast which we do with my weeklies quite often.

Give it a try and let me know what you think 🙂

 

Happy Cooking 🙂

Sarah xx