Heat 1 tablespoon oil in a non-stick pan. Add chopped onions and sauté till golden brown
Add ginger-garlic paste, mix and sauté for a minute. Add some water and stir to mix.
Add tomatoes, mix and cook till they turn soft. Add chilli powder, turmeric powder and coriander powder, mix and cook till the oil separates.
Add some more water and mix. Add almond-cashewnut powder and mix.
Add chicken strips and salt, mix and cook for 1-2 minutes. Add garam masala powder, coriander leaves and 1 teaspoon lemon juice, mix and cook till the chicken is fully done
Mix together sliced onions, green chillies and 1 tablespoon lemon juice in a bowl.
Divide the dough into equal portions, place on a dusted worktop and roll out each portion into a large disc.
Brush some ghee, dust some flour, slit on one side, roll into cones and twist into roundels. Dust some flour and roll out into thick paranthas.
For each roll, heat some oil in a non-stick pan. Place a parantha and cook, turning sides, till browned from both the sides.
Pour a portion of beaten eggs on top, spread, flip and let it cook. Transfer on a piece of butter paper.
Place a portion of onion mixture on one side, sprinkle some chaat masala, top with a portion of cooked chicken mixture and add some more onion mixture. Roll tightly.
