Masala Omelette Paratha
1 green chili padi, finely chopped
1 tablespoon chopped coriander leaves
pinch of salt
2 frozen spring home rotis parathas
1 teaspoon coconut oil
1. Whisk together eggs, salt, coriander leaves, and chili padi until frothy.
2. Cook frozen roti paratha on a hot non-stick frying pan for 25-30 seconds on each side (flipping occasionally) until crispy golden brown.
3. Heat oil in the same pan.
4. Pour half the egg mix and cook for a few seconds until almost cooked. Now place cooked paratha on it and cook for an additional few seconds, flip and let it cook for a few more seconds. Serve hot.