| • | Thinly slice cucumber, red onion and green chili pepper.
|
| • | Beat the eggs in a medium bowl until fluffy.
|
| • | Place a large frying pan on heat and heat ½ tbsp of oil.
|
| • | Pour ¼ egg mixture into the frying pan and swirl it immediately to form a roti size omelet.
|
| • | Before the egg sets, place a roti on the egg and press it gently.
|
| • | Flip the roti when the egg is done and cook for a few seconds.
|
| • | Remove the roti from the frying pan and place on a board with the egg side up.
|
| • | Divide the sliced vegetables into 4 portions.
|
| • | Line up one portion of the vegetables in the center of the roti.
|
| • | Squeeze out some tomato sauce.
|
| • | Roll up the roti with the vegetables in the center.
|
| • | Wrap up the roll into lunch paper or greaseproof paper to hold it together.
|
| • | Repeat for the remaining egg mixture, rotis and vegetables ingredients. |
