Steps
1. Heat the oil in a pan over medium heat.
2. Crack the eggs into a bowl, add turmeric, red chili powder, and salt, and whisk until well combined.
3. Pour the egg mixture into the heated pan and scramble until just set, about 2-3 minutes. Stir in chopped coriander if using.
4. Warm the chapati on a separate skillet for about 30 seconds on each side.
5. Place the scrambled eggs on the chapati, fold it over, and roll it up tightly.
6. Serve with a lemon wedge on the side.