Here we are telling how to make best an egg omelette paratha with cheese, you’ll first need to prepare the following ingredients:

Ingredients:

For the Paratha:

• 1 cup whole wheat flour
• Water (as needed)
• Salt (to taste)
• Ghee or oil (for cooking)

For the Egg Omelette:

• 2 Eggs
• Salt (to taste)
• Black pepper (to taste)
• 2 tablespoons chopped onions
• 2 tablespoons chopped bell peppers (optional)
• 2 tablespoons chopped tomatoes
• 2 tablespoons chopped cilantro (optional)
• Grated cheese (as desired)
• Ghee or oil (for cooking)

Instructions:

1. Prepare the Paratha Dough:
   a. In a mixing bowl, combine whole wheat flour and a pinch of salt.
   b. Gradually add water and knead to form a smooth, soft dough. Cover it with a damp cloth and let it rest for about 15-20 minutes.
2. Prepare the Egg Mixture:
   a. Crack the eggs into a bowl and beat them well. Add a pinch of salt and black pepper. Mix until well combined.
   b. Add chopped onions, bell peppers, tomatoes, and cilantro (if using) to the egg mixture. Mix well.
3. Roll Out the Paratha:
   a. Divide the dough into small balls, slightly bigger than a golf ball.
   b. Roll out one ball into a flat circle using a rolling pin. Dust with flour as needed to prevent sticking.
4. Cook the Paratha:
   a. Preheat a tava (flat griddle) or a non-stick skillet on medium-high heat.
   b. Place the rolled out paratha on the hot surface and cook for about 30 seconds or until you see small bubbles forming on the surface.
5. Add the Egg Mixture:
   a. Flip the paratha and lower the heat to medium.
   b. Pour the prepared egg mixture onto the center of the paratha.
6. Add Cheese:
   Sprinkle grated cheese on top of the egg mixture.
7. Fold and Cook:
   a. Gently fold the sides of the paratha over the egg mixture to create a square or rectangular shape.
   b. Cook for a few minutes on each side, pressing down gently with a spatula to ensure even cooking and to melt the cheese.
8. Serve:
   Once the paratha is golden brown and the egg mixture is fully cooked, remove it from the heat.
9. Repeat:
   Repeat the process for the remaining dough balls and egg mixture.
10. Serve Hot:
    Serve your egg omelette paratha with cheese with some yogurt, chutney, or ketchup on the side.

Enjoy your delicious egg omelette paratha with cheese!

Here’s the recipe for a classic cream tea:

Ingredients:

• Freshly baked scones (You can make your own using the scone recipe provided earlier or buy them pre-made)
• Clotted cream
• Your favorite fruit jam (strawberry, raspberry, or blackcurrant are common choices)
• A pot of freshly brewed tea

Instructions:

Prepare the Scones:

• Ensure you have freshly baked scones ready for serving. You can either make them using the recipe provided earlier or purchase them from a bakery.

Serve the Scones:

• Place the scones in a basket or on a serving plate. If the scones have cooled, you can warm them in the oven for a few minutes before serving.

Set the Table:

• Arrange the clotted cream, jam, and a pot of freshly brewed tea on the table. Provide butter knives or spoons for spreading.

Spread Clotted Cream and Jam:

• To eat, split a scone in half horizontally. Spread a generous dollop of clotted cream on one half and then add a spoonful of jam on top.

Enjoy:

• Take a bite and savor the delightful combination of warm, tender scone with creamy clotted cream and sweet jam. Sip your tea between bites for a complete cream tea experience.

Note: In some regions, there may be a debate over whether the cream or jam should be placed on the scone first. In Devon, it’s traditional to spread the cream first followed by jam, while in Cornwall, it’s the opposite. Feel free to enjoy it whichever way you prefer!