Combine ingredients from chicken to salt in a pressure cooker. Cook for three whistles and switch off. Allow the pressure to go by itself.

Open the lid and cook on high till the stock is dried up and coats on the chicken. Allow to cool completely. Grind and set aside.

In a saucepan, heat oil. Saute the onions, curry leaves and green chillies till the onion becomes translucent. Add the ground chicken and mix well till combined. Adjust salt and pepper unto your taste. Allow to cool.

For making the crepes, combine all the ingredients into a blender and blend till well combined. Pour into a bowl.

Heat a pancake pan, and make thin crepes from the batter. Only cook one side, there is no need to flip.

Put into a flat plate. Add a little chicken filling in the center. Flip the top and bottom onto the chicken wrapping. Roll like a spring roll.

The heat on the crepe will automatically seal the roll. Repeat for all the crepes. I made around 10 crepes with this batter.

Heat a frying pan with oil covering the layer. Dip each of the rolls into the beaten egg and then roll into the breadcrumbs.

Dip slowly into oil and fry both sides till golden brown. Handle with care as they can break off. Drain excess oil on a kitchen towel.

Enjoy warm with your coffee or tea!