A unique take on traditional pancakes, these delicious Indian savoury pancakes are filled with an array of flavoursome spices, curry flavours and juicy pieces of chicken.
Sift the wholemeal flour into a large mixing bowl, then make a well in the centre. Pour 100ml warm water into the well and start to incorporate it into the flour until you have a rough dough. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a clean mixing bowl, cover with a damp cloth and leave to prove for 20-25 minutes.
Start preparing the filling; heat the sunflower oil in a casserole dish over a medium heat until hot. Sweat the onion, garlic, ginger and chilli for 5-6 minutes, stirring occasionally until the onion starts to soften. Add the ground cumin, coriander, chilli powder, Madras curry powder and seasoning, stir well and cook for a further 2 minutes. Add the diced chicken to the dish and mix well to incorporate.
Cook over a low heat for 4-5 minutes, stirring occasionally, then add the coconut milk. Bring the dish to a simmer and cook for a further 10 minutes. Remove from the heat and season to taste.
After proving, remove the dough from the bowl and divided into 8-10 balls. Roll each ball into a round pancake roughly 1/2 cm thick. Heat a dry frying pan over a moderate heat until hot then cook each pancake for 30-60 seconds on one side until it starts to puff up.
Flip and cook the other side for another 30-60 seconds, pressing down to flatten them out and remove any air pockets. Keep warm on a plate covered with aluminium foil.
Blanche the chive stalks in a saucepan of boiling water for a few seconds before removing. When ready to serve, lay the pancakes on a flat surface and fill with a couple of tablespoons of the chicken filling in the centre of them. Fold the edges up and around the filling, then tie securely using the blanched chive stalks.
Arrange on serving plates and serve immediately.
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