Egg Paratha with Yogurt and Chutney

Stir the flour and half a teaspoon of salt together in a bowl, then mix in about 180ml warm water a little at a time until a soft dough forms. Knead for 5 minutes, cover and rest for 15 minutes.

Whisk the eggs with the red onion, cherry tomatoes, garlic, coriander, cumin seeds, a pinch of salt and plenty of black pepper.

Divide the dough into four balls. Roll one ball on a lightly floured surface into a thin round, about the size of a dinner plate.

Warm a large frying pan over a medium heat. Brush with a little ghee, cook the paratha for 1 minute on each side, then lift it onto a plate while you repeat with the remaining dough.

Add another small spoonful of ghee to the pan and pour in a quarter of the egg mixture. Immediately lay one paratha on top and press lightly so the egg sets into the bread.

Cook for 2–3 minutes until the egg is set and golden underneath, then flip for 30 seconds to warm the other side. Repeat with the remaining parathas and egg mixture.

Stir the yoghurt with mint and a pinch of salt. Serve the hot egg parathas with the minted yoghurt, chutney and extra coriander if you like.