Soak 200 grams of soya chaap in warm water for 30 minutes, then drain and cut into small pieces.
In a bowl, mix 200 grams of fresh cream, 100 grams of hung curd, 1 teaspoon of ginger-garlic paste, 1 teaspoon of chaat masala, 1/2 teaspoon of garam masala, 1/2 teaspoon of black pepper powder, and salt to taste. Add the soya chaap pieces and marinate for at least 1 hour.
Heat 2 tablespoons of oil in a pan and cook the marinated soya chaap on medium heat until they turn golden brown. Keep aside.
In another pan, heat 1 tablespoon of oil and cook 2 finely chopped onions until they turn golden brown. Add 1 finely chopped tomato and cook until it becomes soft.
Add the cooked soya chaap to the onion-tomato mixture and cook for another 5 minutes. Turn off the heat and let it cool.
Prepare the parathas by mixing 200 grams of whole wheat flour, water, and a pinch of salt. Knead the dough and divide it into equal portions. Roll out each portion into a thin circle and cook on a hot tawa with a little oil or ghee until golden brown on both sides.
Place a cooked paratha on a plate, spread some green chutney, and place a portion of the cooked soya chaap mixture in the center. Roll the paratha tightly and wrap it in aluminum foil or parchment paper to hold its shape.