In a bowl, mix 200 grams of all-purpose flour (maida), a pinch of salt, and water as needed to make a soft dough. Cover and let it rest for 20 minutes.
Meanwhile, marinate 250 grams of soya chaap pieces in a mixture of 100 grams of hung curd, 1 teaspoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon chaat masala, and salt to taste. Set aside for 30 minutes.
Heat 2 tablespoons of oil in a pan and cook the marinated soya chaap pieces on medium flame until they turn golden brown. Remove from the pan and set aside.
Divide the dough into equal portions and roll each portion into a thin paratha.
Cook the parathas on a hot tawa, applying a little oil on both sides until they turn golden brown.
Place the cooked soya chaap pieces on the paratha, add some sliced onions, green chutney, and a sprinkle of chaat masala. Roll the paratha tightly and wrap it in foil or butter paper.
Serve the soya chaap rolls hot with mint chutney or tomato ketchup.