Chicken kathi roll

1. Cut the chicken thigh fillets into strips and marinate with the yoghurt, grated ginger, crushed garlic, chilli powder, garam masala, the juice of one lime and the salt for at least 30 minutes.

2. Knead the flour with the salt, 1 tablespoon of oil and the water into a soft dough and rest for 20 minutes. For the filling slice the onion into thin rings and the pepper into strips, chop the green chillies and mix with the juice of the other lime and a pinch of salt.

3. Fry the chicken in 1 tablespoon of oil over high heat for 6-8 minutes until cooked through and slightly charred at the edges.

4. Divide the dough into 4 and roll out into thin rounds about 22 cm across. Cook in a dry, hot pan for 1 minute on each side, then brush with a little oil.

5. Beat each egg with a pinch of salt and pour into the pan; immediately lay a paratha on top and, once the egg has set, turn it over so the egg cooks onto the flatbread.

6. Put chicken and the onion and pepper salad on the egg side, roll up tightly and serve wrapped in a paper napkin.

Tip: A Kolkata street food from Nizam's restaurant: it's named after the kathi (stick) on which the kebab was grilled. If you're in a hurry, use ready-made tortillas instead of parathas.