CHICKEN LAYERED STACKED BAKED PANCAKE (ADUKKU ROTI)

INGREDIENTS FOR THE PANCAKES – serves 08

Flour 200 grams

Eggs 02 numbers

Coconut milk thick 01 tea cup

Coconut milk thin ½ tea cup

Chicken essence (see below)

Rose essence few drops (star brand)

Ghee, corn or sunflower oil 02 tablespoons

Salt to taste

METHOD

Sieve the flour thrice into a bowl and mix rest of the ingredients with a whisk. The batter should be free of lumps, if in doubt strain into another bowl. Heat a slightly oiled roti griddle or non stick pan pour two ladles of the batter and prepare pancakes. The pancakes should be cooked on both sides to a golden brown colour and eight pancakes would be sufficient.

THE FILLING

Chicken breast large 01 number

Water ½ tea cup

Potato boiled with the skin peeled and diced 200 grams

Onions chopped 200 grams

Garlic chopped 02 teaspoons

Ginger chopped ½ teaspoon

Tomatoes chopped 02 numbers

Green chilies chopped 04 numbers

Curry powder 01 teaspoon

Chili powder ½ teaspoon

Turmeric powder 1/8 teaspoon

Pepper crushed ¼ teaspoon

Cardamoms crushed 06 numbers

Cloves 04 numbers

Curry leaves and rampe little

Corn or sunflower oil 03 tablespoons

Salt to taste

METHOD

Wash the chicken breast, slice thin and simmer in ½ tea cup of water. Strain and shred the chicken and use the liquid (essence) in the pancake batter. Heat the corn or sunflower oil in a pan add the onion, ginger, garlic, cardamoms, cloves, curry leaves and rampe. Later add the curry, chili and turmeric powder keep stirring a few minutes now add rest of the ingredients and the chicken stir well and salt to taste. Place a pancake on a flat tray, spread the filling and repeat alternate layers, finishing off the top with a pancake. Prepare a rolled out pastry and place the stack on top and cover press the edges, turn this over (upside down) on to a greased baking tray. Brush the top with Egg wash (egg yolk mixed with little water and beaten with a fork) and bake for twenty five (25) minutes in a pre-heated oven set at 240. Allow bit of cooling, cut into triangles and serve warm. An artistic person can place six flowers made out of the dough and placed on the egg washed dough. The flowers should be egg washed before baking

THE PASTRY

INGREDIENTS

Flour sieved thrice 200 grams

Meadowlea or margarine 02 tablespoons

Milk powder 01 tablespoon

Water ½ tea cup

Egg 01 number

Salt to taste

METHOD

Sift the flour thrice with the milk powder into a basin or bowl. Add rest of the ingredients and knead into pliable dough. Add more water if necessary, dust flour on a board and roll out the pastry into a fairly large round.