Prepare the chicken seekh kebabs by mixing 500 grams of minced chicken with 1 finely chopped onion, 2 tablespoons of ginger-garlic paste, 1/2 cup of chopped coriander leaves, 1/2 cup of chopped mint leaves, 1 tablespoon of garam masala, 1 tablespoon of red chili powder, salt to taste, and 1/2 cup of breadcrumbs. Mix well and refrigerate for 30 minutes.

Divide the chicken mixture into equal portions and shape them into long kebabs. Skewer each kebab onto a metal or wooden skewer.

Preheat a grill or tandoor to medium heat. Cook the chicken seekh kebabs for 15-20 minutes, turning occasionally, until they are cooked through and slightly charred on the outside.

While the kebabs are cooking, prepare the parathas by combining 2 cups of whole wheat flour, 1/2 teaspoon of salt, and 1 tablespoon of oil in a mixing bowl. Gradually add water and knead the dough until it is soft and pliable. Cover and let it rest for 15 minutes.

Divide the dough into equal portions and roll each portion into a thin, round paratha. Cook the parathas on a hot tawa or griddle, flipping and applying oil or ghee until they are golden brown and cooked through.

To assemble the rolls, place a cooked paratha on a plate, add a cooked chicken seekh kebab, and top with sliced onions, chopped coriander leaves, and a generous drizzle of mint chutney. Roll the paratha tightly and secure with a toothpick or foil.