White bread- 4 slices
Pepper- 1/4 tsp
Turmeric powder- 1/4 tsp
Salt- to taste
Water- to making it to smooth batter
In a blender, grind the bread, eggs, pepper, salt and turmeric powder along with water to a smooth batter.
Second layer: Chicken
Chicken breast(boneless)- 250 g
Onion- – 2
Ginger-garlic paste- 1/2 tbsp
Green chili – 1 (chopped)
Chili powder- 1 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/8 tsp
Garam Masala- 1 tsp
Salt- to taste
Oil- 2 tbsp
Heat a pan and add the ginger-garlic paste, green chilies and fry till the raw smell goes.
Add the onion and fry till it turns translucent.
Add chicken, salt, garam masala, chilly powder, coriander powder, turmeric powder and and cook well.
Using a fork shred the cooked chicken and fry till its dry.
Egg- 2 or 3
Ground pepper- ½ tsp
In a blender, beat the eggs along with ground pepper and salt, keep aside.
Ghee or Butter- 2 tbsp
cashews- 1/4 cup
Raisins- 2 tbsp
Fry cashew and raisins in the ghee.
Place the pan over low heat and grease the bottom and sides of the pan with 1 tbsp ghee or butter.
Pour the pureed bread-egg batter on the pan as the first layer and cover the pan with the lid and cook for 15 to 20 mints.
Evenly spread the prepared chicken masala over it.
Cover the pan with its lid and let cook over low heat for 5 mints
Pour the beaten egg mixture as the third layer.
Garnish cashews and raisins over the egg mixture.
Cover the pan and cook over low heat till the top egg layer has cooked well and not watery.
Gently turn the erachipola with the help of a plate.
In low heat, cook the erachipola for 3-5 mints so that the egg layer will turn golden in color.
Cut into desired shapes.