Let's start by preparing the dough. In a bowl, combine all-purpose flour, sugar, and ½ teaspoon of salt, mixing them well.

Add 1 tablespoon of oil to the flour and mix until the texture resembles sand.

Gradually add water and knead the mixture into a soft dough. I used about 1 cup of water for this.

Continue kneading for around five minutes, then cover the dough with a damp cloth and let it rest for 30 minutes.

While the dough rests, let's prepare the vegetables.

Cut the cucumber and onion into thin, long strips (julienne) and mix them with lemon juice.

Set aside for 5 minutes.

Chop a green chili and add it to the cucumber and onion mixture.

If using capsicum, slice it too.

Take the rested dough, knead it briefly for about a minute, and divide it into 5 equal portions.

Roll each portion into a smooth, round ball.

Take one dough ball and roll it out into a 6-inch diameter circle, making sure it's thin and even.

Heat a flat frying pan over medium heat.

Fry the paratha on one side for roughly one minute on low heat, until it becomes crispy and fully cooked from one side but semi-cooked on the other side.

Now, for the egg stacked paratha, In a bowl, crack one egg, add a pinch of salt, and whisk it lightly as if making an omelet.

Remove the semi cooked paratha from the pan and then pour the egg mixture over the oil.

Gently press the semi-cooked side of the paratha onto the semi-cooked egg, either with your hand or a spatula. Cook for about a minute on low heat to make the paratha crispy.

To assemble the egg roll, lay an egg paratha on a plate. Arrange a horizontal line of cucumber, onion, and green chili mix across one side. Drizzle with tomato sauce and green chili sauce.

Add a squeeze of lemon juice and any seasoning you like.

Starting from the filled side, roll up the paratha tightly. Wrap it in a paper towel, twisting the ends to secure it.

Repeat the process to make the remaining egg rolls.