Step 1

To make the dough, combine the flour, salt and 75ml/2½fl oz warm water in a bowl and knead with your hands until a smooth dough is formed, adding extra water if needed. Cover and set aside to rest for 10 minutes, while you chop the vegetables.

Step 2

For the egg mixture, place all of the ingredients in a large bowl and mix to combine.

Step 3

To make the paratha, take a golf-ball-sized piece of dough and shape into a ball. Flour a clean surface and roll the dough out to a 1mm thick circle. Heat 1 teaspoon of the ghee in a large frying pan over a medium heat and fry the paratha for 1–2 minutes on each side until lightly browned.

Step 4

Add a little more ghee and a ladle of the egg mixture to the pan. When it starts to sizzle, place the paratha back into the pan over the egg mixture. Let it cook for a few minutes until the egg mixture appears to have soaked into the bread and has cooked through. Flip over for a couple of seconds, and then transfer to a warmed plate. Keep warm or eat immediately with mint yoghurt, chutney or salad. Repeat with the rest of the paratha dough and egg mixture.