Prep
25 mins
Cook
25 mins
Serves
2
Vegetarian
No
Ingredients
- •½ cup Boiled Shredded Chicken
- •3 nos. Eggs
- •2 tbsp Oats (coarsley ground)
- •½ cup Mushroom (sliced)
- •3 Spring Onion (chopped with green stalk)
- •½ cup Mixed Bell peppers (thinly sliced)
- •½ cup Zucuni, sliced
- •¼ cup Purple cabbage (shredded)
- •tbsp Hot & Sweet sauces tbsp or to taste
- •1 Green chili, chopped
- •Chili flakes- to taste
- •Pounded pepper corn- to taste
- •½ tsp Mixed herbs
- •1 tsp Sesame seeds
- •½ tsp Olive oil
- •½ cup Butter
- •1 tbsp Paramesan cheese ((optional))
- •Salt to taste
Method
- 1Slightly roast and coarsely grind the oats, keep aside
- 2Heat oil in a medium sized frying pan, add the sesame seeds, then the chopped spring onions, saute for a while
- 3Add the mushroom and other veggies, fry for a few minutes, add the butter
- 4Mix in the crushed oats, shredded chicken, saute again
- 5Add the spices and salt to taste
- 6Add the hot & sweet sauce, spread the veggies egg mixture evenly on the pan
- 7Beat the eggs adding few piches of salt and pepper
- 8
Chef's Notes
This savory pancake combines the goodness of mixed veggies, chicken, and a chickpea flour base, offering a nutritious and flavorful dish.
Serve hot with soup or toasted multigrain bread for a wholesome meal.