Roughly chop the soaked soya nuggets garlic and onion. For the dough, take some wheat flour in a bowl. Add a little salt and oil into the flour. Mix well by pouring a little water. Heat oil in a pan. Saute chopped garlic chopped onion and chopped green chillies. Add the chopped soya nuggets to this. Add some asafoetida, cumin powder and chaat masala. Mix well. The stuffing is ready. Finally add some chopped mint leaves in the mixture. Allow it to cool. Make balls using the dough. Flatten it with the hand and make a pocket at the middle. Fill the stuffing in the pocket and wrap it. Using a roller, flatten the stuffed dough to give the shape of paratha. Heat a pan. Place the paratha in the pan for cooking. Sprinkle some olive oil on the top. Cook both sides. Paratha is ready. For the dip, take some curd in a bowl. Add some salt black pepper, asafoetida and chopped mint leaves. Mix well. Serve the paratha with mango pickle and curd dip.