Baida roti

Step 1: Mix the 10 ½ oz plain flour, ½ tsp salt and 2 tbsp vegetable oil, then knead in the ¾ cup water for 5 minutes to a soft, stretchy dough. Divide into 6 balls, coat with 4 tbsp vegetable oil and leave for at least 30 minutes.

Step 2: Heat the 2 tbsp vegetable oil and fry the 2 onions for 6 minutes. Add the 1 tbsp ginger-garlic paste and 3 green chillies, then the 14 oz lamb or mutton mince, 1 ½ tsp garam masala, 1 tsp chilli powder and ¾ tsp salt. Cook for 10–12 minutes, breaking it up, until dry and well browned with no pink left (160°F). Stir in the 3 tbsp fresh coriander and 2 tbsp mint leaves and cool.

Step 3: Beat the 4 eggs with a pinch of salt.

Step 4: On an oiled worktop, press and stretch one dough ball with oiled hands into a very thin 30 cm square. Put a sixth of the mince in the middle, spread it into a 10 cm square and spoon 2–3 tbsp of beaten egg over it.

Step 5: Fold the four sides over the filling to make a sealed square parcel.

Step 6: Heat a large frying pan or tawa over a medium heat with 2 tsp of the 4 tbsp ghee or oil. Cook each parcel for 3–4 minutes a side, pressing gently, until the pastry is crisp and golden and the egg inside has set. A common mistake is a pan that is too hot; the pastry burns before the egg cooks.

Step 7: Cut into squares and serve hot with onion rings and green chutney.