Boil the chicken with ginger garlic paste, salt, french beans, water and green peas on high flame for 5 to 7 mins. Then add carrot and boil for a min.

Drain the chicken and keep the stock. When cool shred the chicken keep aside.

For white sauce:- Heat a non-stick pan add butter when it melts add maida saute for 3 to 4 mins. Gradually add the milk and half cup chicken stock little at a time stirring to avoid lumps, add salt and pepper. Remove from heat and cool it.

In a large bowl add the shredded chicken and all the veggies,chilli flakes, coriander leaves, spring onion greens, green chillies and white sauce mix well. If the mixture is moist keep it in the fridge for an hour.

Make oval shapes dust with flour first, then dip in egg and then coat it with vermicelli.

Heat oil in a kadhai and deep fry until golden brown. Drain on an absorbent kitchen towel.