LACY CHICKEN PANCAKE – KUNAFA – Serves 12

INGREDIENTS

Chicken 02 numbers (small)

Eggs 06 numbers

Onion chopped 200 grams

Ginger chopped 25 grams

Garlic chopped 50grams

Curry powder 03 tablespoons

Tomato chopped 100 grams

Salt and crushed pepper to taste       

Ladies fingers 05 numbers

Flour 600 grams

Milk 1 ½ tea cups 

Chili powder 02 teaspoons

Turmeric powder ½ teaspoons

Curry leaves 10 numbers

Rampe piece small

Cardamoms powdered 03 numbers

Butter oil or ghee 06 tablespoons

Mint leaves 15 numbers

Corn or sunflower oil 02 tablespoons

METHOD

Remove the skin wash the chicken well and boil the whole chicken covered in simmering salted water for half an hour or till cooked but not over boiled. Allow cooling remove flesh chop and leave aside. Heat a pot with the butter oil or ghee add the ginger, garlic, onion, curry leaves, rampe allow bit of browning now put in the tomato, curry powder, chili powder, turmeric, cardamom powder, chopped chicken, mint leaves, salt and pepper to taste. Increase the flame and stir fry till the liquid has evaporated but not too dry. Prepare a batter with the milk, two (02) eggs, flour and salt to taste. Slice the ladies fingers and put into a bowl with ½ tea cup of water mix well, now add this to the batter and mix gradually to form a slimy batter. Heat a griddle and rub vegetable oil pour the batter into a single small eyed mould close with the finger and release onto the heated griddle in circular motions to resemble a net like pancake, prepare pancakes with all the batter. Lay a pancake at the bottom of a non stick or heat proof deep dish and put alternate layers of filling and pancake finishing off with pancake. Beat the balance four eggs pour onto the layered pancakes and cover. The eggs would seep into the layers thereby creating a liaison. Bake in a pre-heated oven at 300° for twenty (20) minutes. Allow cooling, turn upside down and serve cut into wedges.

PLEASE NOTE:

Discarded battery distilled water bottle is suitable. Plastic or stainless steel moulds could be purchased or turned out at home with a coconut shell (small eyed). The other alternative would be to use fingers dipped in the batter and quickly moved in circular motions onto the hot griddle. If intended to be kept out for too long, use gloves to remove flesh of chicken. The ladies fingers help in the uniformity of flow of the pancake batter. The pancake may go stale if prepared too early. If pancakes are prepared well in advance refrigeration would be the only solution. Mutton, beef or vegetable could be substituted.