In a flat bowl add the wheat flour, curds and salt to taste and mix. Then add water in parts working with your fingers to incorporate it into the flour to form a dough. Knead well for a few minutes and cover with a clean kitchen cloth and set aside.

Heat the ghee in a small kadhai or wok. Toss in the cumin seeds and when they stop sizzling add the onions and fry till golden brown

Add the green chillies, ginger and garlic and fry lightly for a few seconds.

Add the chopped tomatoes, salt to taste and cook until the tomatoes turn mushy.

Pour in the beaten egg and quickly scramble it into the tomato mixture. Cover the pan, reduce the heat and cook well to eliminate any raw uncooked egg.

After half a minute open the pan, garnish with chopped coriander and remove from heat.

Let the burji cool a little after which you can start the process of preparing the paratha

Pinch out a lime sized ball from the dough, dust with a little flour and roll it out into a small poori.

Place 1-2 teaspoons of the egg burji filling in the centre of the poori. Carefully pick the edges of the poori and pull them forward forming a design of a frill and cover the filling completely. This should look something like a modak or a bun

Flatten this bun slightly and gently roll out into a paratha taking care to see that the filling doesn't burst out.

Heat a tawa/skillet and fry the paratha on a medium heat. You can apply a little oil or ghee to help fry them.

Serve warm with curds/cheese/mayonnaise.