In one tsp oil saute onion and garlic till pinkish in color
Add chicken (mince can be used), add salt and stir fry till cooked
Add chille sauce, white pepper, soy sauce, vinegar and cook for a minute
Mix maida, eggs, sugar and salt together till all lumps of maida are removed
Add sufficient milk to make it a pouring consistency
Heat a frying pan or non-stick pan
Apply a little oil with a handkerch
ief so that it is spread all over the pan but is not too much
Lift the pan above the fire but a little away from the actual flame
Put one daal-serving-spoon quantity of maida batter into the pan and immediately turn the pan round in circles, tilting it so that it spreads all over the pan in a very thin layer
Very carefully lift it out onto a serving plate or turn the pan over to drop the pancake onto the plate
Put a vertical line of the chicken filling in the center of the pancake
Fold over both the sides and stick a toothpick in the center to keep in place
