Ingredients

• ½ tsp cumin seeds
• 1 tsp coriander seeds
• 2 green chillies
• 1 large onion
• finely chopped (200g)
• 2 tbsp fresh coriander
• roughly chopped
• ½ tsp kashmiri chilli powder (or mild paprika)
• ½ tsp ground turmeric
• 4 free-range eggs
• salt
• to taste
• 3 tbsp vegetable oil or butter
• for frying
• 1 tsp lemon juice
• to serve
• 250g/9oz chapatti flour
• plus extra for dusting
• 2 tbsp vegetable oil
• 160–170ml water
• knob of ghee or butter
• melted

Directions

• To make the parathas
• put the flour in a mixing bowl and add the oil and salt to taste. Pour in the water a little at a time
• mixing with a spoon or your fingers
• until it starts to come together. Knead well to form a smooth dough. Cover with cling film and leave to rest for 10 minutes.
• Divide the dough into eight equal portions. Roll out each portion into a 15cm/5in diameter circle. Spread a little melted ghee over the paratha and dust with a little flour. Fold it in half. Spread a little more ghee followed by a little more flour and fold it into a quarter. Using very little flour to dust
• roll it out again to around 18cm/7in diameter.
• Heat the frying pan over a low heat. Fry each paratha for 1–2 minutes. Turn it over and fry for a further 2 minutes
• until there are brown speckles across it. Spread ½ teaspoon of melted ghee over the top and flip it over
• adding more ghee to the top. Cook for 30 seconds. Keep warm while you make the rest of the parathas.
• To make the omelette
• grind the cumin
• coriander seeds and chillies in a pestle and mortar to a coarse paste. Place in a mixing bowl and add the onion
• fresh coriander
• chilli and turmeric. Mix and add salt to taste. Break in the eggs and whisk lightly.
• Heat 1 tablespoon of oil in a large
• non-stick frying pan. Pour in half the egg mixture
• making sure you distribute it evenly across the pan. Cook for 2 minutes on a medium heat
• until it sets
• is light brown and slightly crisp around the edges.
• Flip the omelette over
• press lightly with the back of a spatula and cook for 2–3 minutes more. Set aside and keep warm.
• Repeat to make the second omelette.
• Serve immediately
• sprinkled with lemon juice
• with the parathas.