Crack the eggs into a bowl. Add 2 tablespoons milk, 1/2 teaspoon black pepper powder, and 1/2 teaspoon salt. Beat well.

Heat a skillet and add half the butter. Add the chopped vegetables, a pinch of salt, and the remaining black pepper powder. Sauté for 1 minute, then turn off the heat.

Heat a griddle on the stove, add butter, and pour in half of the egg mixture to make an omelet. When the omelet is partially cooked, place a chapati on top and press gently. Flip the omelet with the chapati.

Keep the heat low to prevent the chapati from burning.

Place the vegetable filling on top of the omelet, drizzle with green chili sauce and tomato ketchup, fold, and transfer to a plate.

Your kids' favorite crispy egg chapati rolls are ready.

Try making it—it's delicious and everyone will love it!