Red Dough
1 cup milk
3/4 cup all-purpose flour
10 green onions for wrapping the pancakes
1 egg
1/2 cooked beetroot (50g) blended in a blender
Salt to taste
Filling
1 breast of chicken cut into cubes
1/3 cup Catupiry cheese
1/3 cup chopped raisins
2 tablespoons olive oil
1 tablespoon curry powder
1 onion chopped
1 clove garlic minced
Salt to taste
Accessory
Non-stick pan
Red Dough
1 cup milk
3/4 cup all-purpose flour
10 green onions for wrapping the pancakes
1 egg
1/2 cooked beetroot (50g) blended in a blender
Salt to taste
Filling
1 breast of chicken cut into cubes
1/3 cup Catupiry cheese
1/3 cup chopped raisins
2 tablespoons olive oil
1 tablespoon curry powder
1 onion chopped
1 clove garlic minced
Salt to taste
Accessory
Non-stick pan
Red Dough
Blend all the ingredients in a blender
Heat the non-stick pan, pour in half a spoonful of the dough and let it cook until it releases from the pan
Flip and let the other side brown. Reserve
Yellow Dough
The same ingredients and preparation as the red dough, except for the beetroot
Substitute with half a large cooked carrot
Green Dough
The same ingredients and preparation as the red dough, except for the beetroot
Substitute with half a cup of cooked spinach
Filling
1
Sauté the onion and garlic in olive oil
Add the chicken breast cut into small pieces and salt to taste
Cook until tender
2
Add the cheese and curry powder and mix well
Let it cool down
3
Heat some water
Place the green onions inside and drain immediately. Reserve
4
Stuff the pancakes with chicken and wrap them with the green onions.
