Add chicken and other ingredients in a large mixing bowl and marinate for 30 to 40 minutes.
Fry the marinated chicken on high flame until color of the chicken changes. Stir continuously during the process.
Cover the pan with the lid and cook on low flame until chicken is done.
Next add chopped mint leaves and capsicum and stir continuously on high flame for 1 minute.
Then add 2 tbsp of cream and stir to mix well. Turn off the flame and take it out on a plate or a bowl.
Meanwhile, prepare a liquid of white flour (maida) adding 1 tbsp of it with 2 tbsp of water. This liquid mixture is used to glue the roll patties.
Spread the roll patties on a clean flat surface. Arrange the creamy cooked chicken and fold it into roll. Use the liquid mixture to glue the loose end of the patti.
Deep fry on medium flame till the rolls get golden and crispy.
Serve and enjoy with your favorite sauce.
