To make the filling, heat 3 tbsps oil in a non-stick pan, add ginger and green chillies and saute for ½ minute. Add onion and saute till lightly coloured. Drain and add ground soya chunks, red chilli powder, turmeric powder, 1 tspchaat masala, mix and saute for 2 minutes or till the raw smells disappear.
Add tomato ketchup and red chilli sauce and mix. Add mixed bean sprouts and mashed potato and mix well. Add salt and mix well and saute for 2-3 minutes. Transfer the mixture into a bowl. Add juice of ½ lemon and mix well. Chop coriander leaves and add and mix well.
To make the chutney, put coriander leaves, mint leaves, green chillies, chaatmasala, sugar, yogurt, salt and juice of ½ lemon in a grinder jar and grind finely.
Spread a little chutney on each roti, place a generous amount of the filling mixture at one end and roll.
Heat a non-stick tawa and drizzle a little oil on it. Keep the rolls on it and cook, turning sides, till they are evenly golden and crisp on all sides.
Halve them horizontally, place them on a serving plate and serve hot.