Filipino Chicken Chillas

Serves 4

Ingredients
250 gms chickens mince
1 tsp chopped potatoes
2 tbsp olive oil
A pinch of mixed herbs
1 tbsp white wine (optional)
¼ cup besan
½ tsp red chillies powder
1 chopped tomato
1 tbsp chopped coriander leaves
A pinch of soda bi carbonate
½ tsp chat masala
Salt and pepper to taste Tomato ketchup

Method
For chilla topping
Heat olive oil in a pan. Saute the garlic, chicken mince and chopped potatoes for 4-5 mins. Add in the mixed herbs and seasonings to taste. Simmer for 10-12 mins until potatoes are cooked and blend with the mince. Cool and keep aside.

For Chilla mixture
Combine besan, a pinch of soda bi carbonate, red chilli powder chopped coriander leaves and chopped tomatoes, using a little water foe a fairly thick batter. On a tava or nonstick pan, place a spoonful of the same and top with chicken mince and potato mixture. Cook the chilla on both sides. Serve hot with tomato ketchup.

Chef’s Variation
Chicken tikka, sliced ham and salami and keema mutter work as excellent optional ingredients.