Mix maida, salt and oil together. Add warm water gradually and make a smooth and elastic dough. Dip a cloth in water and squeeze well. Cover the dough with this moist cloth and keep aside for ½ an hour. Divide the dough into 4–5 equal parts. Roll out each part using a little dry flour if needed, into a big thin chapatti. Heat a griddle/tawa. Place a rolled chapatti on the tawa. Cook lightly on one side for about a minute and then turn. Reduce flame and cook the other side also for 15–20 seconds till light brown specks appear. Remove from flame. Keep warm tortillas wrapped in a cloth napkin or foil.

Do not overcook wrappers, otherwise they do not remain soft and will not roll well. Always wrap in a thick cloth napkin or in foil to keep them soft.

Mix chicken, salt and corn flour. Boil 4 cups of water and add the floured chicken to boiling water. Boil for 1 minute till they turn whitish. Remove from water.

Heat wok with 1 tbsp oil. Add ginger-garlic and stir. Break an egg and scramble it for 5–10 seconds. Add onion and coriander and stir. Mix in the boiled chicken, salt, pepper, soya sauce. Transfer filling to a plate and let it cool.

Take one wrapper and place some filling on one side. Fold the wrapper and seal the edges with maida paste. Brush the rolls with milk/egg.

Pre-heat Oxy Fryer for 5 minutes. Arrange spring rolls in fry basket and close it properly. Keep Oxy Fryer at 180°C for 15–20 minutes. Cut into pieces and serve hot with sauce.