Crispy Chicken Roll

To make chapatti mix together white flour and salt.

Gradually add water and knead to a smooth dough.

Divide the dough into equal portions.

With the help of a rolling pin roll each dough to a thin chapatti and cook on tawa.

For Chicken:

Cut the chicken into thin strips.

Put the chicken in a plastic bag with some oil.

Flatten the chicken strips with the help of a meat mallet.

In a mixing bowl add the white vinegar, salt mustard paste, red chili and ginger powder.

Add the chicken pieces and marinate for half an hour.

For Dry Mixture:

Mix the white flour, rice flour, corn flour, chicken powder, black pepper, white pepper baking powder, ginger powder and salt.

For assembling:

Beat the egg in a bowl.

Dip the chicken strips into the dry mixture, into the beaten egg and finally dip it again into the dry mixture.

Deep fry the strips until they turn golden brown.

Take each chappati, add a layer of cheese slices, chili garlic sauce and chicken strips.

Roll and serve.