Egg And Green Chili Fried Pancakes
Egg and Green Chili Fried Pancakes are crispy, golden-brown pancakes stuffed with a spicy egg and green chili filling. Perfect for breakfast, snacks, or light meals, this Asian-inspired recipe offers bold flavors and satisfying textures in every bite.
Egg And Green Chili Fried Pancakes are a savory treat featuring a crispy, golden-brown exterior and a spicy, flavorful filling. These pancakes are crafted by wrapping a perfectly spiced egg mixture, combined with finely chopped green chilies, in a soft, hand-rolled dough. Shallow-fried to perfection, they offer a delightful blend of crunchy textures and bold flavors, making them an ideal choice for breakfast, a quick snack, or a light, satisfying meal.
Ingredients
Nutritional Information
- Calories: 190
- Protein: 7g
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrate: 22g
- Fiber: 1g
- Sugar: 1g
- Sodium: 350mg
- Cholesterol: 100mg
Directions
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In a mixing bowl, combine 220g of all-purpose or wheat flour, 3g of salt, 60ml of hot water, and 65ml of cold water. Knead the mixture into a smooth dough, cover it with a lid, and let it rest for 30 minutes.
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In another bowl, whisk together 4 eggs with 1.5g of salt. Finely chop 4 green chilies and set aside.
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Heat a pan with a small amount of oil. Pour in the egg mixture, add the chopped green chilies, and sprinkle 3g of salt. Stir-fry the mixture briefly and set aside.
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Knead the rested dough and divide it into 6 equal portions. Roll each portion into a smooth ball. Cover the dough balls with a plastic wrap or polythene sheet and let them rest for another 15 minutes.
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Using a rolling pin, roll out each dough ball into a thin rectangular sheet. Place a portion of the egg and green chili mixture in the center of the sheet. Fold the dough over the filling to seal it in a single layer (refer to video instructions for folding technique).
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Heat a pan with enough oil for shallow frying. Fry each wrapped dough parcel on both sides until golden brown and crisp. Remove from the pan and serve warm.
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