In a bowl, marinate 250 grams of boneless chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of ginger-garlic paste, 1 teaspoon of red chilli powder, and salt to taste. Set aside for 30 minutes.
Heat 2 tablespoons of oil in a pan and sauté the marinated chicken pieces until cooked through. Remove from the pan and set aside.
In the same pan, add 1 tablespoon of oil and sauté 1 finely chopped onion, 1 finely chopped capsicum, and 2 finely chopped green chillies for 2-3 minutes.
Add the cooked chicken pieces back to the pan and mix well. Cook for another 2-3 minutes, then remove from heat and let it cool.
In a separate bowl, mix 1 cup of maida (all-purpose flour) with water to form a smooth, thick batter.
Heat a non-stick tawa or pan and pour a ladleful of the batter, spreading it evenly to form a thin circle.
Cook the roll on medium heat until it turns golden brown on both sides. Repeat this process for the remaining batter.
Place a portion of the chilli chicken mixture on one side of the cooked roll and fold it over, sealing the edges with a little water.
Heat a pan with 1 tablespoon of oil and shallow fry the rolls until they are crispy and golden brown on both sides.
Serve the Chilli Chicken Rolls hot with tomato ketchup or green chutney.