Ingredients for PERI PERI CHICKEN CREPES

• for chicken filling:

250 gms chicken boneless chicken

1 tsp red chilli flakes

1 tsp Kashmiri red chili powder

1 tsp oregano

salt to taste

1/2 tsp pepper powder

1 tsp ginger garlic paste

1 tbsp vinegar

1 tbsp olive oil

1 tbsp oil

1 onion chopped

spring onions

1 tsp chaat masala

• for crepes

1 cup all purpose flour

1/2 cup water

1/2 cup milk

salt to taste

2 tbsp melted butter

1 egg

Steps for PERI PERI CHICKEN CREPES

1. As a preparatory measure, wash and cut the boneless chicken into small cubes

2. Into it, add in red chilli flakes, Kashmiri red chili powder, oregano, salt, pepper powder, ginger garlic paste, vinegar and olive oil. Mix all these ingredients well and let it sit for half an hour

3. Heat 1 tbsp oil in a wok and toss in chopped onions. Sauté until it turns soft.

4. Next, add in the marinated chicken mixture. Cook on high flame for 1-2 minutes.

5. Lower the flame and cover and simmer until the chicken turns tender

6. Add in the spring onions and chaat masala and mix well. Turn off the flame and set aside

7. To make the crepes, add the following ingredients in a blender: all-purpose flour, water, milk, salt, melted butter and an egg. Blend together and let it rest in the fridge for 15 minutes

8. Grease a pan with oil and pour in one ladle of the prepared batter. Spread it all around the pan to make it thin. Let it cook on medium flame for a minute

9. Flip and cook for another minute

10. To assemble, place the chicken mixture in the centre of the crepe and fold from all sides. Seal with some slurry

11. Heat some oil in a pan and put in the crepes one by one. Grill on medium flame until golden brown on both sides.