Rolex

Crack two eggs into a bowl and beat them lightly with a fork until the yolks and whites are just combined. Season with salt and black pepper, then add the sliced onion and shredded cabbage directly to the beaten eggs and stir to distribute evenly.

Heat one tablespoon of oil in a flat skillet or griddle over medium heat until the surface is evenly hot. Pour half the egg and vegetable mixture into the pan, swirling quickly to spread it into a thin, even omelette that covers the entire surface.

Once the bottom of the omelette is set but the top is still slightly wet, carefully lay a chapati flat on top of the omelette, pressing it down gently to adhere. Cook for another thirty seconds to ensure the egg is fully set underneath.

Using a wide spatula, flip the entire chapati-and-omelette combination so the chapati is now on the bottom and the omelette faces up. Arrange a few slices of fresh tomato along the centre of the omelette in a neat line.

Roll the chapati tightly around the omelette filling, starting from one edge and rolling toward the other, creating a compact cylinder. The tomato slices should be enclosed within the rolled layers along with the egg and vegetables.

Wrap the rolled rolex in aluminium foil or wax paper to hold its shape and keep it warm. Repeat the entire process with the remaining eggs, vegetables, and second chapati. Serve immediately while hot, eating directly from the wrapping as street food.