Chicken Keema Pesarattu

Name: Chicken Keema Pesarattu
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: andhra
Ingredients: 1.5 cup whole green gram (soaked 4 hours and drained); 0.25 cup rice (soaked with the green gram); 3 pcs green chili (divided); 1 inch ginger (divided); 1 tsp cumin seeds (divided); 0.5 tsp salt (divided); 0 water (for grinding batter); 2 pcs onion (medium, one finely chopped for keema and one finely chopped for topping); 400 g chicken mince (lean); 2 tbsp oil (divided); 8 pcs curry leaves; 5 pcs garlic (cloves, minced); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pcs tomato (medium, finely chopped); 2 tbsp coriander leaves (chopped)

RATING

4.3/5(28)

TASTE SCORE

8/10

Crisp green gram crepes wrapped around a spicy chicken keema filling make this Andhra-style dish hearty and satisfying. It works beautifully for brunch, dinner, or a special weekend breakfast with chutney on the side.

PREP

25m

COOK

35m

SERVES

1 PIECE

537 cal

SERVINGS

METHOD · 8 STEPS

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

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked green gram very well before grinding, or the batter turns watery and the pesarattu won't crisp.
2
Keep the batter slightly grainy rather than ultra-smooth for a more traditional pesarattu texture and better browning.
3
Let the tawa heat, then lower it briefly before spreading the batter so it forms a thin circle without tearing.
4
Cook the chicken keema until fairly dry; any extra moisture will soften the crepe once folded.
5
Press the chopped onion lightly into the wet batter so it sticks and cooks through instead of falling off during flipping.
6
Stir the batter before each pesarattu because the ground dal and rice settle at the bottom as it rests.
7
If making ahead, refrigerate the keema separately and cook the pesarattu fresh for the best crisp outside.