Paneer kathi roll with egg

Step 1: Mix 9 oz plain flour (maida), ½ tsp salt, 1 tsp sugar and 2 tbsp vegetable oil, then add ½ cup warm water a little at a time and knead for 5 minutes to a soft, smooth dough. Cover and rest for 30 minutes.

Step 2: Meanwhile, mix 10 ½ oz paneer with 3 tbsp thick plain yogurt, 1 tbsp ginger-garlic paste, 1 tsp Kashmiri chilli powder, ½ tsp garam masala, ½ tsp ground roasted cumin and ½ tsp salt and leave for 20 minutes.

Step 3: Heat 1 tbsp vegetable oil in a frying pan over a high heat and fry the paneer for 4–5 minutes, turning, until charred in spots and the marinade has dried onto it. Set aside.

Step 4: Divide the dough into 4. Roll each into a thin circle, brush with ghee, fold into a pleated strip, coil it and roll out again to a 20 cm circle. The folding gives the flaky layers.

Step 5: Beat each egg with a pinch of salt in a separate cup. Cook a paratha on a tawa over a medium heat with a spoon of 4 tbsp ghee for 1 minute a side until spotted.

Step 6: Pour one beaten egg (of 4 eggs) over the top of the paratha, spread it with a spatula and immediately flip, egg-side down. Cook for 1 minute until the egg sets and sticks to the bread. Common mistake: pouring the egg on a cold paratha; it slides off instead of bonding.

Step 7: Lay the paratha egg-side up. Line a quarter of the paneer down the middle, add 1 large red onion, 3 green chillies, a squeeze of 1 lime, a pinch of 1 tsp chaat masala and a squiggle of 4 tbsp chilli sauce or ketchup. Roll up tightly, wrap the lower half in baking paper and serve at once. Repeat with the rest.