Griddled Paneer Bhurji Frankie

Method

1. Crumble the paneer between your fingers into a mix of rubble and pea-sized lumps — an even mince goes pasty — and split the green chilli down its length.
2. Melt the ghee in a frying pan wide enough to take the finished roll later, drop in the split chilli, then the turmeric and Kashmiri chilli for ten seconds only before they catch, and fold the paneer through until it is hot, glossy and evenly gold. Paneer arrives salted, so taste it before adding any of your own.
3. The bhurji looks after itself for a minute, so put the low-carb tortilla onto a second dry burner, a minute a side. It only has to lose its chill: warmed, it drapes over the back of your hand; straight from the packet it tears at the first fold.
4. Lay the bhurji in a strip a hand's width in from the near edge, coriander over the top, then bring that edge up and roll away from you, tucking one end shut as you go.
5. Wipe the pan out and set the roll seam-down in what ghee still clings to it, over a medium heat, pressing it with a spatula and turning once, until both faces are freckled and stiff enough to hold their own shape — about two minutes a side.
6. Cut it across on the bias and eat it straight off the board, before the griddled skin softens again.