• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Parsi Food
  • In the News
  • Travel
    • India
    • New Zealand
    • HongKong
    • Guangzhou
  • Other Stories
  • Parsi Resources

Bawi Bride

Taste the Love. Love the Taste.

Home » Russian Chicken Chapat

January 22, 2018 By Perzen PATEL

Russian Chicken Chapat

Parsi Pancake Chapat stuffed with chicken and mayo

Jump to Recipe

One of my favourite Parsi tea time snacks to eat is the Chapat. I love it so much that it was one of the first things I blogged about three years ago when I started this blog. Studded with chironji seeds or cashews this mix between a crepe and a pancake is the perfect example of Parsis taking an existing dish and completely making it their own. The best Chapat I have had so far are from Pervez Hall in Dadar Parsi Colony.

Originally this Parsi kitchen run by the Dadar Parsi Youth Assembly used to produce a wide menu of Parsi food that used to be gobbled up with much fervour, especially on weekends. Their Sunday Dhansak was more well known that Ripon Club’s current Dhansak Wednesday. Sadly, nowadays their kitchen due to staff and licence issues only produces small takeaway snacks. Luckily, they do still make Chapat and I am always sure to order some whenever my in-laws order in their week’s supply of Dar ni Pori which is a tea time staple in my household.

My one gripe with Parsi tea – time or even breakfast dishes is though that everything is sweet! As much as I love sugar, I can’t have it early morning for breakfast (though apparently that’s the best time to indulge your craving I hear). The other day I had some shredded chicken leftover from making one of Baby M’s meals. Nowadays, being at home for  breakfast is a rare occasion since the Bawi Bride Kitchen moved to its new location in Mahim. I decided to make the most of my day off and actually make something a bit innovative as I know its been radio silence here on the blog from me these past couple of months. Not wanting to make a sandwich, I decided that a good base for breakfast would be my favourite Chapat and then inspiration struck that I could fill it with all my favourite ingredients – I didn’t have bacon in my fridge that day or it certainly would have featured on here too. And so, the Russian Chicken Chapat was born!

I’ve used the same recipe and proportions as my original Chapat recipe but I simply substituted the sugar with some chilli flakes and dried herbs I had lying around in my pantry. You can of course add many other things to this Chapat but I’ve learnt the hard way that things taste better when you just put 2 – 3 toppings and not your entire fridge of leftovers. Hope you enjoy making this one.

Parsi Pancake Chapat stuffed with chicken and mayo
Print Pin

Russian Chicken Chapat

Course Breakfast Staples, Desserts & Tea Snacks
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

Filling

  • 1 stalk spring onion
  • 300 gram boneless chicken, shredded
  • 100 gram mayonnaise
  • 60 gram cheese, grated

Chapat Batter

  • 1 cup flour (maida)
  • 2 eggs
  • 1 tsp salt
  • 1 pinch red chilli flakes
  • 1 pinch dried herb of your choice like oregano or thyme
  • 1 cup milk
  • Oil or Ghee for Frying

Instructions

  • Make the chapat batter by mixing the flour, herbs, salt and chili flakes together.
  • Whisk the eggs separately and add them into the batter. Add milk in a steady stream and keep whisking until you have a smooth batter. If the batter is too thick add a little more milk and if it's too thin, you can add some flour. You want a batter that is slightly thinner than pancake batter.
  • Shred the chicken, finely chop the spring onion and mix both of these with the mayonnaise. Check for seasoning and adjust as required.
  • In a frying pan, add a little ghee and a big ladle full of your batter. Your Chapat should be thicker than a crepe but thinner than a pancake or uttapam
  • When the edges start to come off, it is done on one side and it is time to flip it.
  • Once the other side is done, spread your chicken & mayo mixture evenly across your Chapat. If you like your cheese melted, close the Chapat in half and cover your pan for 2 - 3 minutes until the cheese has melted.
  • Enjoy piping hot with a cup of tea

Share the love

  • Facebook
  • Twitter
  • Pinterest
  • LinkedIn
  • Email
  • More
  • Pocket
  • Print
  • Reddit

Filed Under: Breakfast Staples, Leftover Makeover, Recipe Index Tagged With: Breakfast, chicken, snacks, Tea-time

Primary Sidebar

  • Email
  • Instagram
  • LinkedIn
  • Medium

Looking for something?

Support Bawi Bride

In New Zealand? Shop ready to cook Indian pastes

New on Bawi Bride

  • Atheli Chicken (Parsi style marinated chicken)
  • Gajar Mewa nu Achaar (Parsi Carrot & Raisin Pickle)
  • Malido – a Parsi delicacy
  • Creamy Parsi Chicken Puff
  • Ghee Gor na Lollypops
  • Creamy Fish Kebabs
  • Ravaiya (Eggplant) Tart
  • Chicken & Pineapple “Salad”
  • Date Bliss Balls
  • Chutney Chana Croquettes

Copyright 2014 - BAWIBRIDE.COM - Site Created by Perzen R. Patel