Chicken Keema Pesarattu

1. 1
   prep

   Soak the green gram and rice.

   Wash the whole green gram and rice well, then soak them together in plenty of water for 4 hours. Drain completely before grinding.

2. 2
   mix · ~5 min

   Grind the pesarattu batter.

   1.Add the drained green gram and rice to a grinder jar.

   2.Add 2 green chili, half the ginger, half the cumin seeds, 0.25 tsp salt, and enough water for grinding.

   3.Grind to a smooth but slightly grainy batter that pours easily like dosa batter.

   4.Transfer to a bowl and mix well.

   TIPKeep the batter medium-thick so the crepes spread easily and still turn crisp.
3. 3
   saute · ~19 min

   Cook the chicken keema filling.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add the remaining cumin seeds and curry leaves, then cook for 20 seconds.

   3.Add 1 chopped onion, garlic, remaining ginger, and 1 green chili; cook until the onion softens, 4 to 5 minutes.

   4.Add turmeric powder, red chili powder, coriander powder, garam masala, and the remaining 0.25 tsp salt; cook for 30 seconds.

   5.Add tomato and cook until it breaks down, 3 to 4 minutes.

   6.Add chicken mince and cook, breaking it up well, until no longer pink and fairly dry, 8 to 10 minutes.

   7.Stir in coriander leaves and switch off the heat.

   TIPCook the keema until most moisture is gone so the pesarattu stays crisp after folding.
4. 4
   prep

   Get the topping ready.

   Place the remaining chopped onion in a small bowl so it is ready to sprinkle over each pesarattu as it cooks.

5. 5
   fry · ~4 min

   Make the first pesarattu.

   1.Heat a tawa or flat pan over medium heat and lightly grease it with a little oil from the remaining 1 tbsp.

   2.Pour a ladle of batter in the center and spread it into a thin circle.

   3.Sprinkle a little chopped onion over the top and press it lightly.

   4.Drizzle a little oil around the edges and cook until the base turns crisp and golden, 2 to 3 minutes.

   5.Flip and cook the other side for 1 minute.

   TIPIf the pan is too hot, the batter will not spread well. Lower the heat briefly before pouring.
6. 6
   assemble

   Fill and fold the pesarattu.

   Place a portion of the chicken keema on one half of the cooked pesarattu, fold it over, and transfer to a plate.

7. 7
   fry · ~12 min

   Cook the remaining pesarattu.

   Repeat with the remaining batter, chopped onion, oil, and chicken keema to make 4 filled pesarattu in total.

8. 8
   serve

   Serve hot.

   Serve the chicken keema pesarattu hot while the crepes are still crisp outside and the filling is juicy inside.

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