Take flour in a bowl. Add 1 tsp of oil, ¼ tsp of salt and knead into a soft dough, adding water a little at a time. Cover and keep for 10 minutes.

Divide the dough into golf-sized balls and roll out into thin discs.

Heat a non-stick pan, place a Roti on it and cook till slightly brown on medium heat, flip and let the other side cook. Smear a little oil on the surface of the Roti and remove. Repeat likewise with the remaining Rotis

Meanwhile in a bowl, whisk an egg with salt. Pour 1 tsp of oil in the pan and tip in the beaten egg, swirl the pan slightly to evenly spread the egg.

After a couple of seconds, place a pre-cooked Roti on top of the egg and lightly press down with a spatula so that the Roti sticks to the omelette. Cook for a couple of minutes and then gently flip over the omelette. Let the underside of the Roti cook for a minute or two and then remove. Repeat the same procedure for the remaining Rotis.

Assembling the Egg Kati Roll:

Take a flat plate and place the Roti wrap with the omelette side up. Line up sliced onions, cucumber, green chillies, bell pepper and chopped coriander leaves in the centre. Drizzle some ketchup, add a dash of lime juice, sprinkle some chaat masala and roll the Roti. Wrap the bottom half of the Egg Roll with a paper napkin to hold it nicely together. Serve hot !!!