1 tbsp ghee
1/4 cup red onion, diced
1 tsp fresh ginger, peeled and minced
4 oz. baby spinach, rinsed and damp
1/4 tsp garam masala
1 tsp vegetable oil
3 frozen parathas (ours were about 8-inches across and had scallions inside)
3 eggs, lightly beaten
pinch ground cumin
Heat a 10-inch saute pan over moderately-high heat. Add ghee. Once the ghee is hot, add the onion and saute briefly before adding ginger. Saute until onion is translucent and ginger is fragrant, about 2-3 minutes. Add baby spinach in handfuls, allowing it to wilt down before adding more spinach. Season with s&p and garam masala. Once the spinach is wilted, remove from heat. Set aside.
Heat a nonstick skillet over moderately-high heat. Add 1 tsp vegetable oil. Once oil is hot, add frozen paratha. There may be some oil spattering if the parathas have any ice on them. Allow to cook for approximately 1 minute, or until golden. Flip pancake over. Allow to cook 1 minute. Note that you don't want to cook them fully, otherwise it becomes really difficult to wrap your kati rolls. You want them a little on the tender side, rather than the crispy, flaky side. Using spatula or tongs, lift pancake up and pour 1/3 of the lightly beaten egg mixture into the pan. Wait until egg starts to firm, about 30 seconds, and then place the paratha on top. Allow to cook 30 seconds more and then remove from pan, placing the paratha egg-side-up on a plate. Cook all 3 pancakes this way.
Top paratha with 1/3 of the spinach mixture and cilantro chutney to taste (depending on how spicy your chutney is you might want to only use a little in the rolls themselves). Roll the kati rolls up and stab with a toothpick. Serve with additional cilantro chutney.