Chatti pathiri

Step 1: Whisk the 5 ½ oz plain flour, 1 egg, 1 ¼ cups milk and 1 pinch salt into a smooth, thin batter. Cook 7 thin crêpes in a lightly oiled 22 cm non-stick pan, about 1 minute a side. Stack on a plate.

Step 2: Heat the 3 tbsp vegetable oil in a wide pan and fry the 3 onions for 10 minutes until soft and golden. Add the 1 tbsp ginger, 4 cloves garlic and 3 green chillies and fry for 1 minute.

Step 3: Add the 1 ⅛ lb chicken mince or finely chopped thighs, ½ tsp ground turmeric, 1 tsp Kashmiri chilli powder, 1 tsp garam masala and 1 tsp salt. Cook, breaking up the meat, for 10–12 minutes until dry and fully cooked, with no pink left (165°F). Stir in the 3 tbsp fresh coriander and 2 hard-boiled eggs.

Step 4: Whisk the 3 eggs, ¾ cup milk, 1 tbsp sugar and ¼ tsp ground cardamom in a shallow dish.

Step 5: Brush the same 22 cm pan with half the 1 tbsp ghee. Dip a crêpe quickly in the egg mix and lay it in the pan. Spread a fifth of the filling over it, cover with another dipped crêpe and repeat, finishing with two crêpes on top. Pour any leftover egg mix over the top.

Step 6: Cover and cook on the lowest heat for 20–25 minutes until the egg has set and the base is golden. The pie is ready when the centre feels firm and a knife comes out with no liquid egg. A common mistake is a high flame, which burns the base while the middle stays runny.

Step 7: Slide onto a plate, brush the pan with the rest of the 1 tbsp ghee, flip the pie back in and cook 5 minutes more to brown the top. Rest 5 minutes and cut into wedges.