Pan cake batter
Ingredients
3 cups plain flour.
1 egg.
½ tsp salt.
Water.
200g boiled noodles.
500ml – 700ml white sauce.
Method
Blend the flour, egg, salt and water and make a pouring batter.
Filling
Ingredients
1 chicken breast.
500g potato.
300g carrot.
100g-150g spring onions.
½ an onion cut finely.
1-2 green chillie cut finely.
½ tsp garlic paste.
½ tsp ginger paste.
1 tsp salt.
¼ tsp turmeric powder.
½ tsp pepper powder.
½ tsp chillie powder(optional).
2 tbsp oil.
Method
Boil the chicken with salt and pepper.
Break it into small pieces.
Cut the potato and carrots into small cubes.
Cut the spring onions into ½ inch pieces.
Heat oil in a pan.
Add ginger and garlic paste.
Fry for 1 minute in low flame
Add onion and green chillies and fry.
Fry till the onions become soft.
Add the carrots and potato and fry for 2 minutes.
Add the salt, turmeric powder, pepper powder and the chillie powder.
Fry for a few minutes and add 3/4 cup some water.
Cover and cook in moderate heat till done.
Add the chicken and the spring onions.
Keep it to a side.
Assembling
Heat a frying pan.
Add some pancake batter according to the size of your pan and immediately put some noodles all over the batter.
Do not allow the batter to dry.
Once its done turn it to a board and put some filling and roll it.
Arrange it on a baking dish.
Keep on making like this and fill your dish.
Keep the rolls very close to each other.
Pour the white sauce on top of the rolls.
Sprinkle some cheddar cheese on top.
Bake at 200C for 30-45minutes until its golden brown on top.
Serve while its warm.
A green salad will go with this.
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