Paneer Tikka Kathi Roll

INGREDIENTS
2 cups maida (refined flour)
1 tsp salt yogurt - to knead the dough
Dry flour to help rolling
Ghee for frying the paranthas
4 eggs-slightly beaten
Paneer tikkas for filling.
(You can also saute paneer cubes with some spices for filling)
1/2 cup finely chopped onions
Green chillies to taste, chopped
Salt to taste
2 tsp lemon juice
Green chutney

METHOD
Mix maida and salt, and knead into a soft, sticky, dough (quite wet), with the yogurt.
Cover and keep aside for 2-3 hours.
Mix the onions, green chillies, salt and lemon juice and keep aside.
Place a tawa over the burner, and heat it over high heat.
While it is heating, roll a piece of dough into a 1/8" thick round, using dry flour if it sticks.
Keeping the heat high, place the dough round over the tawa.
When bubbles start appearing, flip it over and pour a generous helping of egg over it. Dribble some ghee around the edge and lower the heat.
When brown on the underside, flip over for just a few seconds.
Take the parantha off the heat, keep egg side up, smear with some chutney, place tikkas in a line in the center, cover with the onion mixture, roll and serve.