Method
To prepare the chilla topping Heat olive oil in a pan, sauté the garlic, chicken mince and chopped potatoes for 4-5 mins. Add in the mixed herbs, seasonings to taste, simmer for 10-12 mins until potatoes are cooked and mix it well cool and keep aside.

To prepare the chilla mixture

Combine besan, a pinch of soda bi carb, red chili powder, chopped coriander leaves, chopped tomatoes and using a little water make a fairly thicker batter. On a tawa or a non-stick pan, place a spoonful of the same and top with the chicken mince and potato mixture cook the chilla on both sides. Serve hot with tomato ketchup.

VARIATION: try the similar recipe with chicken tikka, sliced ham and salami or keema mutter etc.