Egg Kathi Roll

Make the tangy salad: in a non-reactive bowl, toss the finely sliced onion, capsicum juliennes, green chillies, lemon juice and a good pinch of chaat masala. Set it aside to pickle briefly.

Take a good-sized ball of the rested dough. Roll it out with a rolling pin into a large, very thin round flatbread (paratha).

Heat an iron tawa over medium heat. Cook the rolled paratha dry, without fat, partly cooking both sides until it firms up. Set it aside.

In a bowl, beat the eggs well with a whisk, adding a pinch of salt, until they are light and frothy.

Re-lubricate the blistering tawa with a measured slick of cooking oil. Decant the whipped eggs rapidly into the center, inducing them to flare outward into a thin, circular crêpe.

The Fusion Maneuver: In a fraction of a second, while the superior egg surface remains radically wet and raw, slam the pre-seared paratha directly down onto the coagulating protein.

Press down evenly with a wide spatula so the egg sets into the surface of the bread. Keep it on the heat until the egg layer underneath is completely set and lightly browned.

Flip the whole thing over. Drizzle a little oil around the edges and fry the plain bread side until it is crisp and golden brown.

Extract the completed paratha to a plating station, positioning the egg-fused face upward to receive the payload.

Assemble: spoon a thick line of the pickled salad down the centre. Add zig-zags of tomato ketchup and green chilli sauce. Finish with a good dusting of chaat masala.

Roll the loaded paratha up tightly into a firm cylinder. Wrap the bottom half in foil or parchment to hold it together. Repeat with the remaining rolls.