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In Kolkata (formerly known as Calcutta) in East India, kathi rolls are a staple food. Pancakes or parathas are filled with vegetables, cooked chicken or meat. Watching a kathi roll being made is fascinating.

A ball of dough is picked up and put onto the fat on the hot tawa or griddle. It is flipped over and quickly spread with a beaten egg before being flipped again. Then it is taken off the tawa and the stuffing is added. Then the paratha is folded into a convenient newspaper wrapped roll. This is a barbecue chicken roll.

Ingredients:

Makes approx 6 rolls

For the filling:

2 boneless and skinless chicken breasts cut into 2cm cubes

1 garlic clove, crushes

1 tsp peeled and grated root ginger

1 tsp ground cumin

¼ tsp turmeric

Pinch of garam masala

2 green finger chillies, finely chopped

1 tsp tomato puree

1 tsp lemon juice

¼ tsp salt

1 tbsp vegetable oil

For the parathas:

200g plain white flour, plus extra for dusting

¼ tsp salt

1 tsp vegetable oil

100ml full-fat milk

4 medium eggs

2 red onions, thinly sliced, to serve

Preparation:

Mix the filling ingredients, except the oil, together. Cover and marinate for 2 hours in the fridge. Soak 6 wooden skewers in cold water. Skewer the chicken and grill, barbecue, or bake at 180C/350F/gas mark 4 for 20 minutes, until the chicken is cooked. Baste with oil halfway through cooking. For the parathas, sift the flour and salt into a large bowl. Add the oil, milk, and 1 egg and knead for 7-10 minutes.

Cover with a damp cloth and leave in a warm place for 20 minutes. Divide the dough into 6 balls and on a floured surface roll each into a 16-17cm disc 5mm thick. Beat 3 eggs. Heat a frying pan. Put a disc on the hot pan. After a minute, turn it over. Put 1-2 tbsp of beaten egg on the paratha and spread it out. Immediately turn over the paratha again and cook the egged side for about a minute. Put some cooked chicken in the centre of each paratha and roll up. Serve with onion slices and coriander chutney.