In a mixing bowl, break open the eggs. Add black pepper powder, turmeric powder, salt and beat well.
Heat a skillet, add half the egg mixture and gently swirl the pan so that it spreads to 8 inch diameter or roughly to the size of the chapathi.
Let the egg cook for a few seconds and before it begins to settle, place the chapathi on top and gently press with a spatula for it to stick to the omelette.
Let it cook for 1/2 a min and then gently flip and let the other side cook for another 1/2 min.
Transfer to a plate. Make another one with the remaining egg mix and chapathi.
Chop the vegetables into thin juliennes and transfer to a bowl.
Season with salt, pepper, chaat masala powder, lemon juice and toss well. Divide into 2 equal portions.
Place an egg roll on a plate with the egg side facing up. Spread 1 tbsp of tomato ketchup.
Place one portion of the vegetable mixture in one corner and roll tightly.
Secure the ends with a tooth pick. Follow the same for the second one too.