Egg Roll

Egg - 2 or 3
Cucumber - thin small strips
Onion chopped - 2-3 spoons
green chillies chopped
Coriander leaves
wheat flour dough
mustard pickle/ spicy mustard sauce
salt
oil

Make a small ball of the dough and roll into a chapati size making it thin throughout.
Heat a flat pan. Put the rolled dough to the hot pan. turn it when it is cooked at one side.
When both sides are done, press it with a flat spatula spread 2-3 drops of oil. take it out.
Beat egg in a bowl, add salt and red chilli powder. Add 1-2 spoons of oil in the pan. Add 1/2 of egg beaten to the pan. Spread it to the size of the roti. Put the cooked roti on the wet side of the egg.
turn it once. Take it out
Linearly, spread the chopped fresh veggies on the egg side. Add mustard sauce. Roll it into a roll wrapping around a butter paper.
Serve hot.