Admit it. We've all hidden our favourite food from family at least once... 😛
Hey guys! This delicious, mouthwatering and oh-so-amazingly satisfying food was first introduced to me by the lady who came to look after me & Ehsaan after my second delivery. I had delivered a week or so before Ramadan. So I got to try out quite a lot of wonderful snacks prepared by her for breaking fast for my husband and my mom (who had come along from Saudi to help me). This is like a mix of chicken samoosa, chicken puffs and eggs without all the excess oil of puffs.
It's soooo good I've made it quite a lot of times after that...
I make the filling with chicken. I dont like biting into onions so i cut them as small as possible before using it in the making the filling. No curry leaves either (again I don't like biting into them)
If you have chicken, big onion, maida, at least 3-4 eggs you're good to go...
This is how I made it:
- Chicken cleaned and cooked in pressure cooker with salt and pepper and then shredded once its cooled down.
- 2 to 3 big onions finely chopped
- Half an inch chopped, crushed ginger
- 2-3 cloves of garlic, chopped and crushed
- Pepper powder to taste
- Turmeic powder 1/4 tsp
- Garam masala 1/4 tsp
- 1 cup Maida
- 4-5 eggs
- Salt to taste
- Heat 2-3 tbsp oil in a sauce pan, add the chopped onions, crushed ginger & garlic
- Let that cook for a minute or 2 until you see them going brown. Do be careful not to keep the flame too high which would burn them easily.
- Add pepper powder, salt, garam masala and turmeric powder. Mix well
- Now add the shredded chicken. Mix well. Check salt and spice. Add salt or pepper if needed
- Cook for some 2-3 minutes on low flame and then keep aside.
Now there are two ways you can make the pathiri's/appam's one is the dough method and the other the batter method. I have only ever tried the batter one and as its so easy and tastes great I'm sticking to it.
- Mix the maida, water, an egg and salt into a medium consistency batter... not too thick nor to runny.
- now use a medium sized pan to make 8-10 appams. Cook on both sides
- This is going to be thin and soft.
- Keep aside...
Note: One thing you must keep in mind is the pan u are finally going to put all this in should not be bigger or smaller than the size of the appam.
Then I covered it up with its lid and let it cook for 5 minutes on high flame and then 10 minutes on low flame. Turned it over and cooked the other side too. You have to take cake not to burn this and also while turning in over...
And there you have it, its done!! The above pics are of 2 different times I made them. In the last 2 pics I sprinkled some dried mint leaves powder on top...
Do try this! You'll love it I'm sure :)