Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants

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Finish by splitting the pomegranate seeds into each pani puri, add a few fresh coriander leaves and a pinch of sev noodles. Season with the salt and cook gently until the eggs are just set, then sprinkle the cheese mixture on top of the eggs and place under the grill. To make the tamarind water, place the tamarind into a bowl and pour over 250ml/9fl oz/1 cup of boiling water. Put the potatoes into a large bowl and add the red onion, chat masala, ground coriander, fresh coriander, green chilli pickle and salt and toss well until everything is fully combined. This one also has the added benefit of being meat and dairy free, so is perfect for having on standby if you ever find yourself entertaining a hungry vegan at short notice.

As at Mowgli, the focus is on food that’s big in flavour but also light, healthy and made from accessible ingredients, often just using what’s already in your cupboard or fridge.Lay each roti out on a flat work surface, then spread a tablespoon of the Mowgli chutney down the middle of each.

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. From the Mowgli Chip Butty to the iconic Yoghurt Chat Bombs, Mother Butter Chicken to Calcutta Tangled Greens, this is the definitive collection of over 100 of Mowgli's signature street food dishes to recreate at home. Whenever we brought chips into our home, if we turned our back on them, my mother would have done this chip butty thing to them. Nisha is making another curry house favourite for us today - chicken Dhansak, flavoured with garlic, ginger, tomatoes, cumin and garam masala. Leave the marinade for at least an hour - it's worth it as the fish really does pick up the flavour.Spoon equal amounts of the fried potatoes onto the Mowgli chutney, then carefully roll each roti tightly. This is why Indians do not make these at home and instead street vendors become dedicated puri makers, making nothing else. This is the food that real people want: tasty and nutritious meals they can whip up without fuss while juggling work and childcare in an often chaotic working-from-home environment. Introducing someone to their first chat bomb became something of a cult culinary practice in Liverpool.