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.