Instructions

1. To make the dough for the Paratha dough, in a bowl put together the all purpose flour, salt and oil.  Mix gently and thoroughly with your fingers till the oil is uniformly distributed. Now pour in the cold water part by part and start kneading the flour mix into a soft, smooth, pliable dough. Cover the dough with a cling film and allow to rest for 30 mins.
2. Pat dry the chicken pieces to remove all moisture. Transfer into a bowl and add all the ingredients of the Marinade. Mix well and coat all the pieces of chicken. Cover the bowl with a cling film and keep it for at least 1 hour. You can even prepare this from the night before and refrigerate it over night as well.
3. Heat oil over medium high flame. Add the chopped garlic and green chillies. Fry until garlic is light brown. Now add all of the marinated chicken pieces. Brown the chicken on high flame stirring continuously. Allow the chicken to cook in its own juice. Next add the Kashmiri Red Chilli powder and mix thoroughly. Add the remaining marinade and chopped onions to the chicken and continue cooking on high flame, stirring constantly. When almost done add chopped fresh coriander. Stir well to combine. By now the moisture in the chicken should have evaporated and the chicken should be dry. Take off from heat and keep aside for assembling the roll.
4. To make the parathas take the dough and divide into 6 equal portions and smoothen them into round ball with the help of the palm. Roll out each of the dough balls into flat rounds of 8 inches with the help of the rolling pin.
5. Heat the griddle over medium flame and place one rolled out flat dough. Cook the paratha by pressing and rotating gently in the griddle. Flip to the other side once bubbles start forming. Now pour the beaten egg on the paratha and spread it evenly to completely cover the paratha. Allow to cook for a couple of minutes, before flipping to the other side and cooking for another 1-2 minutes or till the egg is done.
6. In the meantime with the help of an oil brush or if not a teaspoon, drizzle some oil both sides of the paratha. Soon the paratha will be nice and crispy with some brown spots on them. Now take off the paratha from griddle and set aside on a plate till you are done with the rest of the other parathas.
7. It’s time for assembling! Take each of the parathas, egg side up smear the tomato ketchup and green chilli sauce. On top of the sauces line one side of the paratha with the sliced onions, capsicum, chicken tandoori stuffing, squeeze the juice of the lime and sprinkle some chaat masala. Finally roll and fold the paratha into a wrap using the help of a wax paper to keep them secure and in place. Remember to tuck the bottom firmly and neatly to keep in place.