How to Make It
Whisk together bread flour, whole-wheat flour, and salt in a medium bowl. Add 3/4 cup of the warm water and 1 tablespoon of the ghee; using a wooden spoon, stir until a shaggy dough forms. Stir in remaining 1/4 cup water, 1 tablespoon at a time, until dough comes together. Knead dough in bowl until a soft, smooth dough forms. Cover and let stand 30 minutes.
Divide dough evenly into 6 pieces (about 2 1/2 ounces each). Roll each piece into a ball. Dust 1 dough ball with bread flour, and roll into a 7-inch- wide circle. Brush with 1/2 teaspoon of the ghee, and sprinkle lightly with bread flour. Fold circle accordion-style to create 1/2-inch pleats. Gently stretch folded dough to a length of 12 inches. Tightly coil folded dough rope into a spiral; tuck end into middle of spiral. Place spiral on a lightly floured surface. Repeat procedure with remaining dough balls. Cover and let stand 30 minutes.
Roll each spiral into a 7-inch-wide circle on a lightly floured surface. Heat 1/2 teaspoon of the ghee in a medium-size cast-iron skillet over medium-high. Place 1 dough circle in hot ghee; cook just until dough starts to bubble, about 30 seconds. Brush with 1/2 teaspoon of the ghee, and turn; cook until golden brown spots appear, about 1 minute. Brush with 1/2 teaspoon of the ghee, and turn; cook until golden brown on both sides. Transfer paratha to a plate. Repeat procedure with remaining dough spirals and ghee.
Fill parathas evenly with eggs, potatoes, and chorizo. Top with desired amounts of Cotija, salsa, and cilantro.