Egg Kathi Roll

Instructions

1. Prepare the vegetables
   In a large pan, heat 1 tablespoon oil over medium heat. Add sliced onions and bell peppers, sauté until they become soft and slightly caramelized, about 5-6 minutes. Add ginger-garlic paste and cook for another minute until fragrant. Remove from pan and set aside.
2. Cook the egg mixture
   In a bowl, beat the eggs with turmeric, red chili powder, and salt. Heat the remaining oil in the same pan. Pour in the egg mixture and scramble until just cooked but still moist, about 3-4 minutes. Add the sautéed vegetables back to the pan, sprinkle garam masala and chaat masala, and mix well. Turn off heat.
3. Warm the flatbreads
   Heat each flatbread or tortilla on a dry skillet for about 30 seconds per side until warm and pliable. If using paratha, cook with a little oil until golden brown on both sides.
4. Assemble the rolls
   Place a warm flatbread on a clean surface. Spread a thin layer of mint chutney if using. Place a quarter of the egg mixture in the center, add some fresh chopped tomatoes and cilantro. Fold in the sides and roll tightly like a burrito.
5. Toast the rolls
   Optional but recommended: Place the assembled roll back on the skillet and toast lightly on all sides to seal it and add a slight crunch to the exterior, about 1 minute total.
6. Serve immediately
   Cut each roll diagonally in half, wrap the bottom half in parchment paper or foil for easier eating, and serve hot while the exterior is still crisp and the filling is warm.