Indian Chicken Rolls

Combine cooked chicken, chopped onion, chopped tomato, and ginger garlic paste in a mixing bowl. Add garam masala, salt, and chili powder to taste, and mix thoroughly until the filling is well combined.

Crack the eggs into a separate shallow bowl and beat them lightly with a fork until well combined.

Lay a tortilla or chapathi on a clean surface and place 2-3 tablespoons of the chicken filling along the center, leaving space at the edges.

Roll the tortilla tightly, folding in the sides as you go to enclose the filling completely. Repeat with remaining tortillas and filling.

Dip each rolled tortilla into the beaten egg, ensuring it is evenly coated on all sides.

Heat oil in a pan over medium-high heat until shimmering. Carefully place the egg-coated rolls seam-side down into the hot oil.

Fry the rolls for 2-3 minutes until the egg coating turns golden brown, then gently turn and fry the other side until evenly golden.

Transfer the fried rolls to a plate lined with paper towels to drain excess oil. Serve hot with mint chutney, tamarind sauce, or yogurt-based dip on the side.