Boil chicken adding salt,ginger garlic paste n water. Heat 1 tsp oil n add cumin seeds. When they crackle, add garlic cloves n green chillies. Saute well for a minute.

Now add green peas n saute for half a minute. Add 1/4 cup water n cover n cook for 5 minutes. Let the mixture cool down n grind it into thick paste.

Shred the boiled chicken. Add spring onions greens, capsicum, red chilli powder, red chilli sauce, soya sauce, salt and pepper n grated cheese. Mix everything well.

Add coriander leaves n mayonnaise to peas mixture, salt n pepper n mix well. Make both fillings ready. Keep in fridge for 15 minutes.

Trim the edges of bread slices n roll thin. Add water to wheat flour n make a semi thin slury.

Place 1 tsp each filling together n seal the bread edges with slury n make a tight roll.

Now, dip the bread roll in egg white n then in bread crumbs. Make every roll like this.

Deep fry them on medium flame until golden brown n crispy.

Now serve them hot with your favorite dip or tomato ketchup.