Firstly, in a pressure cooker, add shredded chicken, some salt, a glass of water and boil the chicken until 2-3 whistles.

Reduce the steam and take the boiled chicken pieces out and set aside for later use.

Take a wok, into it add oil and heat it.

Add sliced onions and saute for few minutes.

Add shredded capsicum and shredded tomatoes into it.

Add the boiled shredded chicken into it, mix well.

Add salt, red chilli powder, turmeric powder into it and mix well.

Cook the chicken mixture for 3-4 minutes.

Toss the mixture well.

Finally, add some freshly chopped coriander leaves and toss well.

Rest it aside for later use.

Firstly, take a bowl, into it, add all purpose flour, salt and mix well.

Add a tablespoon of beaten egg into it and give a nice mix.

Add water as required and knead the flour into a soft dough.

Rest it aside for 5-10 minutes.

Take a portion of the dough.

Make a round ball.

Dust some flour on the rolling board.

Place the round ball and roll it into a circular shape as a chapathi.

Heat the gridle/tawa.

Place the chapathi onto the tawa.

Cook for few seconds.

Flip the roti and apply butter.

Cook the other side too for few seconds.

Flip it again.

Add butter/oil all over the roti.

Spread 2-3 tablespoon of the egg mixture all over the roti.

Flip the roti and cook the egg spread well.

Cook the roti well on both sides.

Place the roti on a plate with the egg spread side of roti on top.

Take 3-4 tablespoon of chicken stuffing and place it at the centre side of the roti.

Add shredded capsicum, shredded tomatoes and tomato ketchup over the filling.

Roll the roti from both the ends.

Cover the roll with a foil or a tissue paper and serve.

Serve it with any chutney dip or ketchup.