Poached Chicken Chaat Roll

Method

1. Fill a small pan two thirds with water and take four minutes to bring it to the point where one bubble breaks the surface every few seconds.
2. Slide the chicken breast into the trembling water with a thick coin cut off the ginger, put a lid on and hold it there fourteen minutes. Let it come to a proper boil at any point and the fibres tighten, and the breast tears into string rather than ropes.
3. While the breast poaches, dice the tomato small, cut the white radish into matchsticks, ring the green chilli and shred the mint straight on top of them.
4. Lift the breast out onto a plate and give it five minutes. Meat taken straight from the water pulls apart into wet crumbs; meat that has stopped steaming pulls into long ropes.
5. Work two forks along the grain until the whole breast is a loose heap of coarse shreds.
6. Tip the shreds in among the cut vegetables, grate the rest of the ginger over them, then turn everything through the chaat masala and the juice of the half lime.
7. Stand it four minutes. Chaat masala is built on kala namak, and it is that salt which pulls juice out of the tomato — the juice is the only dressing this filling gets.
8. With the chaat standing, put the wholewheat tortilla on a bare tawa for two minutes, a minute a side, until it freckles and goes pliable.
9. Pile the chaat in a band across the warm tortilla, scatter the coriander down its length and bring the near edge over it into a tube, leaving one end open.
10. Eat it from the open end down, standing over the board, before the juice can find the seam.