Indian "Croque Monsieur"

Modified with CGPT

Process

1. Prep:
   1. Fine dice the shallot and garlic
   2. Shred the ham
2. Tempering
   1. Heat the oil over medium
   2. Add the mustard seeds, cook until popping
   3. Add the shallot and salt, cook 5-7 minutes until soft
   4. Add the garlic, 1 minute
   5. Add the spices, 30 seconds
   6. Add the lemon juice and remove from heat
3. Bechamel
   1. Melt the butter over medium-low
   2. Add the garlic, cook 1 minute
   3. Add the flour, cook 1-2 minutes
   4. Gradually whisk in the milk, simmer until thick enough to coat a spoon
   5. Stir in the spices and coriander
   6. Remove from heat and keep warm
4. Parathas
   1. Cook, unfilled, until golden and lightly crisp
   2. Set aside
5. Assemble / finish
   1. For melting
      1. On each paratha
         1. Thin layer of bechamel
         2. Ham
         3. Cheese mix
      2. Melt gently in a covered pan
   2. Top with the poached eggs
   3. Spoon over the tempering (reheated if necessary)
   4. Finish with the coriander
   5. Grate some black pepper