Marinate the Chicken: In a large bowl, whisk together the yogurt, ginger garlic paste, lemon juice, Kashmiri red chili powder, garam masala, cumin, turmeric, and salt. Add the chicken strips and toss until every strip is well coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours.

Make the Paratha Dough: In a large bowl, mix the flour and salt. Rub in the oil or ghee, then add the warm water a little at a time, kneading for 6–8 minutes until you have a soft, smooth, pliable dough. Cover with a damp cloth and rest for at least 20 minutes.

Blend the Chutney and Pickle the Onions: While the dough rests, blend the mint, cilantro, green chili, ginger, cumin, lemon juice, salt, and water into a smooth, spoonable chutney. In a separate small bowl, toss the sliced red onion with the lemon juice, chaat masala, and a pinch of salt; set aside for 10–15 minutes to quick-pickle.

Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over high heat until shimmering. Add the marinated chicken strips in a single layer (work in two batches if needed). Cook for 6–8 minutes, turning once, until lightly charred at the edges and cooked through (165°F / 74°C internal temperature). Transfer to a plate and keep warm.

Master the Egg-Layered Paratha Technique: Divide the dough into 6 equal balls. Roll one ball out into a thin 8-inch round. Heat a tawa or large skillet over medium-high heat. Cook the paratha for about 1 minute on the first side. Flip it, brush the top lightly with ghee or oil, and immediately pour over about 2 tablespoons of beaten egg, spreading it quickly with the back of a spoon to cover the surface. Let the egg set for 30–45 seconds, then flip the whole paratha so the egg side faces down on the hot tawa. Cook for 45–60 seconds until the egg layer is golden and fully set. Flip once more to crisp the other side for 20 seconds. Repeat with the remaining dough and eggs.

Assemble the Kathi Rolls: Lay one egg-layered paratha egg-side up. Spread 1–2 tablespoons of mint chutney over the egg layer. Arrange a sixth of the cooked chicken strips down the center. Top with pickled onions, a pinch of chaat masala, sliced green chilies if using, and chopped cilantro. Squeeze over a little lemon juice. Fold the bottom edge over the filling, then roll the paratha up tightly into a cylinder. Wrap snugly in parchment paper.

Serve or Pack for Later: Serve immediately with extra mint chutney and lemon wedges on the side. For tiffin or lunchboxes, let the wrapped rolls cool for 5 minutes, then pack — they reheat beautifully in a dry skillet or toaster oven.