Instructions: 1 Sift the flour into a food processor and season. With the motor running, pour in the water and add 1 tbsp sunflower oil to make a soft dough.

2 Turn the dough out onto a floured work surface and knead briefly until smooth. Cover with a clean tea towel and set aside.

3 Finely chop the garlic and place in a shallow non-metallic dish. Stir in the yoghurt with the spices and food colouring.

4 Season, add the prawns, turn to coat and set aside to marinate. Season well with salt. Peel, seed and dice the cucumber and place in a bowl.

5 Cut the chilli in half, remove the seeds and finely chop. Add to the cucumber, tear up the basil and add, stirring to combine.

6 Sprinkle over the paprika and squeeze the lemon juice on top. Season and set aside for the flavours to infuse. Heat a large frying pan.

7 Cut off a golf ball-sized piece of dough and roll out on a lightly floured surface to a 10cm/4" round.

8 Add a little oil to the frying pan and cook the chappati for two minutes on each side until puffed up and golden. Drain on kitchen paper.

9 Thread the prawns on to 6 x 15cm/6" bamboo skewers and turn in the remaining yoghurt mixture. Generously brush the griddle pan with oil and add the skewers.

10 Cook for 1-2 minutes on each side until lightly charred, basting in any remaining yoghurt mixture.

11 Arrange three skewers on a plate with some cucumber relish and a chappati. Dust the plate with paprika and lemon halves and serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.