FOR THE CREPE or you can even use soft left over rotis, wraps or even parathas..just make sure they are fine so the rolling process is easier..You dont have to cut them up like the pic- you can just serve them as a wrap/roll—i just wanted to be a little fancy
1 beaten egg
salt to taste
4 tablespoons of white flour
a pinch of baking powder
a little milk to make the batter
1 teaspoon of melted butter
mix all the ingredients for the crepes. they should be not too thick. leave the batter for an hour or so. heat a hot non stick pan and add a tiny drop of oil, spread it around the pan and put a ladle of batter, spread it to make a thin pancake and cook on both sides.
left of chicken tikka, or any filling of your choice.. you can use any left over meat or vegetables or paneer
mayonnaise as needed (if you dont like mayo you can use any sauce of your choice) the use of this is to basically bind the filling
chopped coriander leaves
METHOD FOR FILLING:
put the chicken tikka into the food processor and pulse just a bit so that it breaks into tiny pieces. add the mayo (or sauce of your choice) and the chopped coriander leaves
take a pancake and spread a bit of the filling all over it..do not spread too much else while cutting it will ooze out. Roll it tightly like a swiss roll and wrap it firmly in plastic wrap. Refrigerate for about 2 hours so it gets firm.
unwrap the roll carefully and cut into rounds with a sharp knife
SERVE AS A STARTER OR AS A MAIN MEAL—if you want to serve it in a party you can secure each pinwheel with a toothpick