Mix maida and salt, and knead into a soft, sticky, dough (quite wet), with the yogurt.
Cover and keep aside for 2-3 hours.
Mix the onions, green chillies, salt and lemon juice and keep aside.
Place a tawa over the burner, and heat it over high heat.
While it is heating, roll a piece of dough into a 1/8" thick round, using dry flour if it sticks.
Keeping the heat high, place the dough round over the tawa.
When bubbles start appearing, flip it over and pour a generous helping of egg over it. Dribble some ghee around the edge and lower the heat.
When brown on the underside, flip over for just a few seconds.
Take the parantha off the heat, keep egg side up, smear with some chutney, place tikkas in a line in the center, cover with the onion mixture, roll and serve.
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Key Ingredients: Cottage Cheese, lemon juice, salt, green chillies, egg, flour, yogurt, maida, onion, clarified butter