Bread Cones:
Roll each bread slice into thin square rotis, keep aside grease metal cones and wrap the rolled slices on it. Keep the open part on a greased tray so it does not open. When all done, brush with butter and bake in oven on 220°C till crisped up.
Remove the cones once cooled down and do any filling you like.

Chicken Salad Filling:
Stir fry chicken cubes in 2 tablespoon of butter add little vinegar, salt, black pepper, ginger garlic paste. Let it cool down.

In a big bowl add all veggies, make sure there’s no water. Add chicken and all condiments, add mayonnaise little by little till nicely blended add cheese. Fill in the toasted bread cones and serve