croissants baked from frozen with cheddar and spring onion scrambled eggs, then it was mackerel and beetroot toast, then Dishoom’s bacon naan. Now kati rolls are having a turn, ever since I discovered frozen parathas thanks to the Dishoom cookbook (affiliate link).
The paratha dough is raw and cooks in just a few minutes, then a thin vegetable omelette goes on top with some optional but recommended extras like avocado or paneer. Finally everything gets rolled up and dunked into ketchup or chilli sauce - probably both.
I love this breakfast for so many reasons. It doesn’t take long to make, the bread is freshly cooked, warm and flaky, I only need to use one pan and vegetables can join in or be left out altogether. In fact, if you can only be bothered to make a simple one egg omelette and roll it up with a plain paratha, you'll still have an incredible breakfast.
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