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Russian Chicken Chapat

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



  • 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


  • 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