1. First, we will knead the flour. In a large bowl, mix together the following ingredients: all-purpose flour, wheat flour, salt and two tbsp oil.
2. Next, add in half a cup of curd and mix them well using your fingertips.
3. To knead the dough, gradually pour in little amounts of water and knead. (note: the kneaded dough should be soft). Cover and let it rest for around an hour.
4. For the chicken stuffing, heat 2-3 tbsp oil in a pan. Toss in chopped onions and fry on high flame until the onions turn golden.
5. Then, add in ginger garlic paste and sprinkle some salt. Lower the flame and cook well until the ginger garlic paste is well roasted.
6. Add in chopped tomatoes, chopped green chillies, red chilli powder, turmeric powder, roasted cumin powder and coriander powder. Stir and mix well.
7. Lower the flame and cover and cook for 7-8 mins until tomatoes turn tender. Keep checking in between and add water (1-2 tbsp) if required
8. Toss In the boneless chicken, cut into small pieces. Put the flame on high and roast the chicken well.
9. Lower the flame and add in garam masala powder, black pepper powder and lemon juice. Stir and mix well. Cover and Simmer on low flame for 4-5 mins.
10. When the chicken is done, turn off the flame and let the mixture cool.
11. In a bowl, lightly crush the sliced onions with your fingertips. Pour in cold water (around 1 glass) and let the onions soak for around 10-15 mins. Strain the onions and keep aside.
12. When the chicken mixture cools down, add in chopped coriander & mint leaves.
13. In a separate bowl, break one egg. Add some salt and whisk it.
14. Fry it like an omelette and keep aside.
15. Now, take the kneaded dough and knead it again for a minute or two to make it soft.
16. Make slightly large balls out of the dough. Roll it into a chapati.
17. Onto the rolled chapati, put the fried omelette (you can use more than one egg to make the omelette if you so desire). Then, put the chicken filling onto the omelette. Add on a slice of cheese cut into strips. Next, add the soaked onions and chopped green chillies. Roll the entire chapati and seal the sides.
18. To fry the roll, heat some oil in a pan. When the oil gets heated, lower the flame and put in the roll. Cover and grill on one side.
19. After two minutes, turn the roll, cover and grill on the other side too.