Add the drained potatoes and fry, stirring regularly, for 10 minutes or until the potatoes are golden and crisp. This is a twist on my Mowgli Lamb Keema (the original recipe of which can be found in Mowgli Street Food), swapping in veggie mince and serving it as the classic Indian street food known as keema pav. Nisha’s April cookbook- Mowgli: Stories and recipes from the Mowgli Street Food restaurants– turns conventional curry stereotypes on their heads.

As per the other notes, I didn't have the tandoori masala paste (completely missed it on recipe), so used curry powder instead. From the Mowgli Chip Butty to the iconic Yogurt Chat Bombs, Mother Butter Chicken to Calcutta Tangled Greens, this is the definitive collection of Mowgli’s signature street food dishes to recreate at home. This unique collection of recipes and stories from the Mowgli Street Food restaurants brings you the best of their beloved menu, and much more.In 2014, barrister Nisha Katona had a nagging obsession to build a restaurant serving the kind of food Indians eat at home and on the street. Make sure you cook longer as I think it would be easy to undercook as the gram batter looks done before it is. From the Mowgli Chip Butty to the iconic Yogurt Chat Bombs, Mother Butter Chicken to Calcutta Tangled Greens, this is the definitive collection of Mowgli's signature street food dishes to recreate at home. Pour 100ml/3½fl oz/scant ½ cup boiling water over the tamarind pulp and leave to soak for a further 15 minutes. This is how I cook my roast potatoes at home too, but with a sprinkling of brown sugar and garlic purée.

Turn the heat down to low and add the cumin, coriander, cardamom, cinnamon, ground fenugreek, turmeric, chilli powder, tomato purée, canned tomatoes and Greek-style yogurt, stir well and cook for a further 5 minutes. Having visited the two Mowgli restaurants when staying in Liverpool i was hoping there would be a way to copy their fabulous food, especially the fenugreek kissed fries and the sticky wings, now i can thanks to this book, each menu is so easy to follow and the pictures make you just want to cook, well worth a read. Add the chopped aubergine and potato with the salt and stir together before adding the chopped tomatoes, tomato purée, spices and the sugar. Extremely healthy, beautifully simple and packed with fresh flavour, it's not your parents' Indian food.You can vary this recipe in accordance to what you have in your fridge and cupboards at home, but the main idea of the meal is simply an open chicken wrap with spinach and lots of tamarind sauce. From showstopping slaws to the ultimate Aloo Ghobi, Mother Butter Chicken to Calcutta Tangled Greens, each dish truly captures the smash-and-grab zing of Indian food. Here, aubergine/eggplant replaces the traditional mutton and soaks up the flavours of the sauce just as beautifully. Stir the ground turmeric, chilli powder, salt, sugar, lemon juice and the canned tomatoes into the aubergine mix and fry for a further 6 minutes until the oil has started to split out of the tomatoes. Bring up to the boil, then reduce the heat to low and simmer for 8–10 minutes or until the potatoes become soft but still hold together.

All the recipes are meals that range from light lunches to substantial dinners; all you need to do is accompany them with one of the simple sides suggested in the introduction, which could be rice, noodles, potatoes or a chapati wrap. When hot, add the drained potatoes and fry for 8 minutes, stirring regularly, until golden brown and crisp. This is different in that the spices are put directly on the chicken to marinade, then it's the chickpea flour coating - so you can really taste the spices. I used a very spicy garlic chilli chutney instead of the mowgli chutney on the roti and as a dip on the plate. From Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants by Nisha Katona.Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants, by Nisha Katona is out now © Nourish Books, 2018.

This isrealIndian food; the bright, fresh, light, herb- and spice-lifted food that Indians turn to each and every day. Leave the marinade for at least an hour - it's worth it as the fish really does pick up the flavour. The dough has to be exactly the right density and needs to be dry enough to form a tight, waterproof final fry. The Indian chip butty is one of my favourite dishes that is enjoyed by the whole family , perfect comfort food and the butter.

Finish by splitting the pomegranate seeds into each pani puri, add a few fresh coriander leaves and a pinch of sev noodles. Blend the mixture with a hand-held/immersion blender until it turns into a smooth sauce, then set aside.