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