Take K&N’s TenderBrest and cut it into thin strips.

Add salt, pepper, chili powder, chili flakes, ginger garlic paste, cumin powder, coriander powder, garam masala, and marinate the strips well.

Set aside for half an hour.

Take a slice of sandwich bread, cut the edges, and then cut into halves. Roll each half into a thin sheet.

Take a single marinated fillet strip, put it on the flattened bread sheet and roll it into a tight tube-like shape. Prick some toothpick to keep its shape and set aside.

In a pan, heat oil and deep fry your chicken Swiss rolls for 3-4 minutes on medium low flame or until light golden brown. Serve with chili garlic sauce.