Ingredients:
1 & 1/2 cup Chicken (boiled & shredded)
4 Eggs (boiled)
1 cup Spring onion (chopped)
Salt to taste
1 tsp Black pepper
1 tsp White pepper
1/2 tsp Mustard paste
1 tsp Soya sauce
1-2 tsp Chili sauce
1 tsp Garlic powder
Ingredients for Tamarind Sauce:
4 cup Tamarind Pulp (soaked in the 3 cups of water for 1 hour)
1 cup water 20 Date Palm (Seedless)
Salt to Taste
1 Tsp Chaat Masala
1 Tsp Red Chili Powder
1 Tsp Ginger Powder
1 Tsp Crushed Red Chili
1-1/2 cup Jaggery Powder

Directions:
In a bowl mix all the ingredients well.
Fill the filing in roll patti and make rolls.
Heat oil in a pan and deep fry the rolls until golden brown.
Can be freeze in a zip lock bag for up to 2 weeks.
Direction for Tamarind Sauce:
In a large skillet add tamarind pulp, water and date palm and cook it for 15-20 minutes.
Now a blender to blend it, after blending add salt, chaat msala, red chili powder, ginger powder, red chili crushed, sugar, Jaggery Powder and cook it for 12-15 minutes on medium flame.