In a bowl, mix together chicken mince and yogurt.

Heat oil in a saucepan and fry garlic and onion till soft and slightly changes colour.

Add chicken mince and stir well until well combined with onion. Cook for 1 minute on high heat and then reduce the heat.

Now add soy sauce, chopped green chilies (as per your taste), chili flakes, salt, and pepper.

Place the lid and cook the mince till is fully done. Cook till the water in the chicken mixture has dried out.

Finally add chopped spring onion, stir well and remove from heat.

Cool the chicken mixture completely before using it as stuffing for any dish.

Mix all the above mentioned ingredients for crepe in a large bowl till you get a smooth mixture.

Heat a non stick pan and grease it with few drops of oil.

Pour a ladle full (2 or 3 tbsp) of batter on the pan and slowly rotate the pan in such a way that batter spreads evenly over the pan making thin crepes.

Cook for 1 minute and flip over the crepe and again cook for 30 seconds on the other side.

Remove in a plate and cool before adding the stuffing.

This batter will make 6 to 7 medium-size crepes.

Make a flour mixture to stick the edges. (1 tbsp plain flour + 2 tbsp water)

Take a crepe and place a tbsp of chicken stuffing in the middle of the crepe.

Fold the crepe from all four sides to make a square-shaped pocket.

Stick the edges with a mixture of 1 tbsp of flour and 2 tbsp of water.

Heat 2 or 3 tbsp oil in a pan and shallow fry the folded crepes on both sides till golden.

Serve hot with chili sauce.