Watch this video to find out how to make this recipe. Click to subscribe for more recipe. CHILLI CHICKEN BAIDA ROTI - (Serves - 4) Ingredients 1-2 green chillies 200 grams boneless chicken, cut into small pieces 150 grams refined flour (maida) dough 1 medium onion 1 medium green capsicum 2 tablespoons oil + for greasing and shallow-frying 1 tablespoon chopped garlic ½ inch ginger, finely chopped 1½ tablespoons cornflour Salt to taste 2 teaspoons soy sauce 1 teaspoon green chilli sauce Crushed black peppercorns to taste 2 stalks spring onion greens 4 eggs A pinch of red chilli powder 1 tablespoon mint chutney 4 tablespoons mayonnaise 1 tablespoon schezwan sauce Spring onion green strips for garnishing Method 1. Peel and chop onion. Chop capsicum. 2. Heat 1½ tablespoons oil in a deep non-stick pan. Add garlic and ginger and sauté for 1 minute. 3. Diagonally slice green chillies, add to pan and sauté for 30 seconds. 4. Take chicken pieces in a bowl. Add 1 tablespoon cornflour and mix. Add salt, mix well, add to pan and sear on high heat for 2-3 minutes. 5. Add soy sauce and green chilli sauce and mix well. Add salt and crushed peppercorns and mix well. 6. Add chopped onion and capsicum, mix and cook for 1-2 minutes. 7. Take remaining cornflour in another bowl. Add some water and mix well to make a smooth slurry. Add to pan, mix and cook for 1-2 minutes. 8. Chop spring onion greens, add to pan and mix well. Switch off heat and cool. 9. To prepare omelette, break eggs in a bowl. Add salt and crushed peppercorns and whisk. Add chilli powder and whisk well. 10. Heat ½ tablespoon oil in a non-stick pan. Pour ½ of egg mixture, spread and cook from both sides till done. Transfer the omelette on a plate. Similarly, prepare with remaining egg mixture. 11. Divide the dough into equal portions. 12. Grease the worktop with some oil, take each portion of dough and roll out into thin rectangle sheets. 13. Halve the omelettes. Place one omelette halve in the center of each sheet, put some chilli chicken mixture on top, fold the edges and roll. 14. Heat some oil in another non-stick pan. Place the rolls and shallow-fry from all sides till golden brown. Drain on absorbent paper. 15. To prepare mint mayonnaise chutney, take mint chutney in a bowl. Add 2 tablespoons mayonnaise and mix well. 16. To prepare schezwan mayonnaise chutney, take schezwan sauce in a bowl. Add remaining mayonnaise and mix well. 17. Diagonally cut the rolls into 3 equal pieces. 18. Put a spoonful of mint mayonnaise chutney and schezwan mayonnaise chutney on the opposite sides of a serving platter and spread them using a spoon. Place the rolls, garnish with some spring onion green strips and serve hot. Click to Subscribe: http://bit.ly/SanjeevKapoor_Khazana http://www.facebook.com/ChefSanjeevKapoor https://twitter.com/sanjeevkapoor