In a mixing bowl add 2 cups flour, 2 tbsp oil, salt, and water. Combine them and make a soft dough. Use 1 tbsp oil on the outer surface of the dough and keep aside for 10 minutes.
Take the dough and divide it into 3 portions. Make every piece like a ball by pressing hands.
Place them on a flat area and use a rolling pin to shape them flatten. Use dry flour if it sticks to the roller. Make them flat and big round size.
Heat a Tawa over medium flame, place one chapatti. Flip over a couple of times to cook both sides. While it starts to puff and makes little brown spot then remove from the Tawa. Repeat the method and cook all the pieces. Keep these aside.
Boiled the chicken breast for 5 minutes then drain off water. Shredded chicken into very small pieces by hand or knife.
Heat a skillet over medium flame, add 3 tsp oil. Add ginger-garlic, sliced onion, sauté them for a couple of minutes. Now add shredded chicken and sauté for another 2 minutes.
Sprinkle salt, black pepper powder, red chili powder, turmeric powder, and garam masala powder, mix them well. Shallow fry them for 3-4 minutes then pour 1 tbsp dark soya sauce.
Mix well then remove from the skillet. Keep it aside.
Making chicken egg roll
Take an egg and beat in a bowl. Whisk it with salt, finely chopped onion and green chili.
Place a Tawa or flat large frypan over low to medium flame. Add 2-3 tbsp cooking oil. Place one chapati on the Tawa when the oil heat enough.
Wait for a second then pour the egg mixture on it and swirl the whole area of the chapati. When the egg starts to set then flip over the chapati. Remove when it cook both sides and place on a flat board.
In a bowl combine chicken (cooked chicken), carrot, and cucumber.
Arrange 1/3rd portion of this mixture in a line up the center of the chapatti. Pour a small amount of tomato ketchup and mustard sauce.
Wrap around the chapatti so that salads-chicken mixture place in the middle.
Wrap with a piece of foil paper or greaseproof paper.
Repeat this process and make all the spicy chicken egg rolls.