An Experiment whose result was egg roll

This one was truly an experiment. I think I can call this egg rolls. Some background on how it happened and came to be known as egg roll. Friday night hubby dear had gone to meet his college friends so I was alone for dinner and I knew I can really experiment my heart out without worrying about backup food. And I wanted to do something with egg and wheat flour dough along the lines of egg puff. I love egg and especially boiled egg though Anurag likes more of masala egg..something like burji, omlette, egg curry and most of all sunny side up. So that was the root of wanting to boil eggs. And I read this post on how to boil eggs. I used to boil eggs before reading this post but initially, there were a few failed attempts in terms of eggs being a little soft on the inside. Some interesting tips there to help peel the shells easily and avoid forming the bluish layer around the yolk. To get on with my take on egg rolls..sounds good, doesn't it? ;) So on my walk back home from the office, I was thinking what am I going to do...and slowly and steadily as I reached home, the idea had formed in my mind completely. So once I reached home, this is what I did.
Outer covering:
I mixed 1 cup of wheat flour, a pinch of salt, a pinch of sugar, a pinch of baking soda. Broke an egg into it and mixed it and made a soft yet firm dough with milk instead of water. Covered and kept it for around 45 minutes. After that apply a teaspoon or two of oil and roll the dough in it.
Stuffing:
Hard boil 3 eggs. Peel and cut them into pieces. Run 2 onions and a green chilli in the food processor. Heat oil and add the onions and fry them till they are transparent. Add turmeric, salt, a little bit of garam masala and the eggs. Mix and keep aside to cool.
Assembly:
Roll out thin chapatis from the dough. I didn't use any flour for dusting. If the chapati tends to stick, apply few drops of oil on it to help it roll. Once you have a nice thin chapati, put some egg mixture in the center in a rectangular form and fold the chapati over it from all four sides. You will have a rectangular block. Heat a nonstick pan and put the blocks on it and cook them from all sides, applying some oil once they are done a bit. It would be best if you have an oven instead of using the pan. Once the rolls are crisp on all sides, cut into squares and enjoy with some tomato ketchup.
Loved them, nicely spicy and crisp. Had them for breakfast the next day too. Its lunch time here and writing this is making my mouth water....need to go and have lunch NOW.