Procedure for chicken tikka crepes:

Making chicken tikka:

Marinating chicken:

1. Take a bowl and add 250 g of boneless chicken in small pieces.

2. Add a tablespoonful of ginger and garlic paste.

3. Add 4 pinches of turmeric powder, and 1/2 teaspoon of garam masala powder.

4. Add 1/2 teaspoon Coriander powder, 1/2 teaspoon cumin powder, and 2 tablespoons curd.

5. Also add a tablespoon of lemon juice, 1 tablespoon of oil, 1/2 teaspoon of red chilli powder and the required salt.

6. Mix well until the masala is coated well with chicken pieces.

7. Cover and marinate for at least 15 minutes.

Frying chicken tikka on the pan:

1. Heat a pan and add a tablespoon of oil and a tablespoon of ghee.

2. Add marinated chicken pieces.

3. Fry over a high flame for a minute.

4. Cover and cook for 2 minutes over a medium flame.

5. Add 3/4 cup of chopped capsicum, 1/4 cup of chopped onions and 1/4 cup of coriander and mint leaves.

6. Add 1/4 teaspoon of chaat masala, 1/4 teaspoon of pepper powder and the required salt.

7. Stir and fry for a minute.

8. Cover and cook until they become soft.

9. Check whether the chicken is cooked or not.

10. Add 1/2 teaspoon of tomato sauce and mix well.

11. Stir continuously and dry it.

12. Switch off the fire. let it cool completely.

13. Transfer chicken tikka to a plate, add 1/2 cup of grated cheese mix and set aside.

Homemade crepe sheets:

1. Take a bowl and add a cup of plain flour, break one egg and add to the bowl.

2. Pour 1/4 cup of milk, 1/4 cup of water, 2 tablespoons of curd, and 2 tablespoons of oil.

3. Add the required salt and blend smoothly without lumps.

4. The batter should not be too runny nor too thick. Let it be at medium consistency.

5. Heat a pan over low flame, pour a ladle full of batter, and spread it immediately.

6. Fry over a low flame until it becomes dry.

7. Carefully flip to another side and fry for a minute.

8. Take crepes sheets into a plate. Similarly, fry the rest of them and set them aside.

Flour mixture:

1. Mix 2 tablespoons of plain flour and 1/4 cup of water, make a smooth paste and set aside.

Stuffing:

1. Take one of the crepe sheets, and place 1 1/2 tablespoon of chicken tikka at the centre.

2. Close one side, spread flour mixture, fold and slightly press it.

3. Add flour mixture to the rest of the sheet fold and seal it.

4. Similarly, fold the rest of the crepes.

Frying crepes:

1. Heat a pan over medium flame add 2 tablespoons of oil and place the crepes.

2. Fry over a low flame until it turns golden.

3. Flip to the other side and fry.

4. Fry on both sides until it turns golden.

5. Take it into a serving plate. In the same way, fry the rest of them.

6. Serve chicken tikka crepes as a snack.