To prepare the filling: Boil the boneless chicken with pinch of salt. Once boiled, cool it down and mash using hands to get shredded chicken texture. Mix with schezwan sauce and keep aside.

For preparing the cheese balls: using spoon, take little portion of cheese and using hands make a ball, now make a hole in it and fill the shredded chicken mixture in it. Repeat the steps to prepare total 10 cheese balls (small size like marbel, shape can be cylindrical). Keep aside.

Now in a bowl, add bread crumbs, red chilli powder, salt (pinch of), garlic powder and mix well. Now coat the cheese balls with this bread crumb mixture and keep aside.

In a separate bowl, beat eggs and add pinch of salt and keep aside.

To prepare the salami rolls: cut the salami pieces into half to make 10 rolls. Naw take one piece, put the cheese ball at the middle, pull both sides of the salami to make a roll, now using tooth pic seal the end shut. Now similarly, prepare the remaining salami rolls.

Now coat each salami with maida, then dip in egg mix. Now dip the salami roll in bread crumbs mix and then keep aside. Repeat for remaining rolls.

Now in a deep kadai, heat the oil. Deep fry all the salami rolls until golden brown.

Serve with your favourite dip or mayonnaise and schezwan dips.