Procedure for chicken roll recipe:

Chicken filling:

1. Heat a large skillet over medium heat add a tablespoon of oil and a tablespoon of butter.
2. Add 1/4 cup of chopped onions and fry until it turns golden.
3. Add 1/4 cup of chopped carrot, 1/4 cup of sweet corn and 1/4 cup of chopped capsicum.
4. Fry for a minute over a high flame.
5. Veggies should be crunchy do not overcook.
6. Add shredded chicken and 1/4 cup of chopped cilantro mix.
7. Add 1/2 teaspoon of garam masala powder and 1/2 teaspoon of salt
8. Also, add 1/2 teaspoon of red chilli powder and 1/2 teaspoon of chaat masala and stir well.
9. Add a teaspoon of tomato sauce and 1 teaspoon of lemon juice and mix well.
10. Add 2 tablespoons of cheese mix and switch off the fire.
11. The chicken filling is ready set aside.

Making dough:

1. In a large bowl, combine the flour and salt and add oil.
2. Gradually pour the water and mix until the dough comes together.
3. Knead the dough for 5-7 minutes, or until smooth and elastic.
4. Cover the dough and let it rest for at least 15 minutes.

Making roti:

1. Knead the dough and divide it into 12 equal portions.
2. Place the dough ball on the rolling board.
3. Dust the flour and roll as roti.
4. Heat a tawa over medium flame and place the roti.
5. Fry until light golden spots appear.
6. Flip and fry on another side.
7. Sprinkle oil and fry on both sides.
8. Fry on both sides until golden spots appear.
9. Take a plate and fry the remaining roti.

Rolling chicken in roti:

1. Take the roti and spread a teaspoon of tomato sauce.
2. Place a spoonful of chicken filling in the middle of the roti.
3. Fill the roti with enough filling so that it is not too loose, but not too tight that it is difficult to roll.
4. Roll up the roti tightly.
5. In the same way, roll the remaining roti.
6. Serve with mint chutney or tamarind chutney.