Break the eggs into a
bowl, add salt and black pepper powder and whisk well.
For each roti, heat
1 tsp oil in a non-stick pan on medium heat. Pour ⅛ egg mixture into the pan and swirl the pan to spread the egg evenly. Keep one chapatti over it, flip, pour another ⅛ egg mixture and cook till the egg is done. Repeat this process with the remaining egg mixture and remaining chapattis.
Heat 1 tbsp oil in
another non-stick pan, add cumin seeds and saute till they begin to change colour. Add garam masala powder, coriander powder, red chilli powder and turmeric powder and mix well.
Add potato cubes,
mix well and cook for 4-5 minutes.
Add lemon juice, salt
and coriander leaves, mix well and cook on medium heat for 2-3 minutes, stirring occasionally.
Spread out the baida
rotis on the worktop, place some potato mixture on one side of each roti and roll.
Arrange the rolls on a
serving platter and serve immediately.