Place flour and oil in a large bowl. Using fingertips, rub oil into flour until it resembles breadcrumbs. Season with salt. Add lukewarm water to make soft dough. Shape into a large ball. Keep it aside, covered, for about 10-15 minutes.

Heat oil in a large frying pan over medium heat. Add ground turmeric, ground cumin, garam masala and red chili powder. Sauté, stirring, for few seconds. Add vegetables. Stir to coat in spices. Cook, stirring occasionally, for 4-5 minutes or until the vegetables are tender. Add chopped coriander (cilantro) leaves and chat masala. Stir to combine. Sauté, stirring, for 1-2 minutes. Remove from heat. Leave to cool completely.

Make 10 balls out of the dough. Set aside 5 balls to make egg roti sandwich. Roll out 5 balls as thin as possible. Place them (one at a time) on a hot pan brushed with oil. Top with ¼ cup vegetable filling and 3 tablespoons grated parmesan. Fold over from all the four sides. Press down gently. When one side of sandwich is cooked, flip over and cook the other side. Repeat with the remaining rotis.

Roll out the balls as thin as possible. Place one roti on a hot pan brushed with oil. Break an egg onto the roti. Spread the egg on the roti. When it starts to set, sprinkle with chopped coriander (cilantro) leaves and 3 tablespoons grated parmesan. Season with salt. Fold over and press down gently. When one side is cooked, flip over and cook the other side. Repeat with the remaining rotis.

Cut sandwiches in halves. Serve with your favorite dip.