Masala omelette with parathas

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