Soak the skewers in the water for an hour.
In a bowl, mix together all the ingredients mentioned under TIKKA. Dip the chicken cubes in it and marinate for a couple of hours (preferably overnight).
Knead a dough with atta, salt to taste, 1 tbsp. oil and required quantity of water. Keep aside for 30 minutes. Divide it into 2-3 equal portions.
Thread the marinated chicken cubes in the skewers. Heat 1 tbsp. of oil in a grilled pan and fry the chicken tikkas on all sides till well browned. Drain and keep aside.
Roll out each portion of the dough into a circle, just like chapattis. Heat a little oil in a tawa / griddle and fry the chapattis one at a time on both sides till slightly cooked.
Add a ladle of the beaten egg on one side of the chapatti and swirl it around so that it is evenly spread on the chapatti.
Fry for a minute and flip it over when set. Fry till both the sides are done. Fry the remaining ones in the same way.
To assemble, take a paratha and spread some of the mint chutney. Place few chicken tikka pieces lengthwise and spread some onion rings on the egg side of the parathas.
Gently roll over and secure with a piece of an aluminium foil. Serve as a tea-time snack, a lunch box meal or for a light lunch / dinner.
