It is brilliant for when you have friends over – kids in particular love it (you can adjust the chilli level). On a basic level, they are filled flatbreads and fillings come in many shapes and forms, but I like this simple spiced chickpea/garbanzo bean topping wrapped up with some herbs, salad and plenty of piquant sauces. I put the question out on Facebook as to why it was unpopular – had it been flavour, I would have pulled it off the menu.

This is why Indians do not make these at home and instead street vendors become dedicated puri makers, making nothing else. The first Mowgli restaurant opened in Liverpool in late 2014, blowing away the critics forming legions of fans. I found myself often going in to chat to the chefs, dipping the Fenugreek Kissed Fries into the sauce of the Tamarind Treacle Ribs.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. These recipes convey the truth that real Indian food is healthy, often vegan, and always packed with fresh flavour. Kati rolls were born in Kolkata and have become a popular street food that has started to spread further afield. Add the salt and sugar and finish by stirring the butter through to create a thick and creamy sauce.

Toss the drained potatoes with the chat masala, then add to the tamarind treacle sauce and toss vigorously until fully coated. I only make this at home when we have guests, otherwise the uncompromising aromas waft up the drive and can frighten the neighbours.It is the Indian equivalent of a burger, with spicy mince and peas served in a bun piled with some tangy salad. Zingy and fresh, this brings out the best in the humble carrot and served alongside a spicy main is the perfect contrast. Add half of the chopped garlic, ginger and chilli into the marinade (save the rest for the cooking).

Finish by splitting the pomegranate seeds into each pani puri, add a few fresh coriander leaves and a pinch of sev noodles. It is these kind of lob-in-a-pan-and-make-magic dishes that are packed with flavour and yet can be conjured up in minutes from sleeping ingredients that I find particularly satisfying.When you’re ready to cook, preheat the oven to 200°C/gas mark 6 and line a baking sheet with baking parchment. Add the drained potatoes and fry, stirring regularly, for 10 minutes or until the potatoes are golden and crisp. The Indian chip butty is one of my favourite dishes that is enjoyed by the whole family , perfect comfort food and the butter. In a large saucepan set over a medium-high heat, add the chopped potatoes, salt and ground turmeric and cover with cold water.

For a pretty pink colour, try to find a genuine Indian rose syrup (in the Asian aisles of supermarkets or in Indian grocers). Liverpudlian child-protection barrister, Nisha Katona, opened the first Mowgli Street Food in Liverpool in 2014. 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. While I am not a vegetarian or vegan, I, like many others, have wholeheartedly embraced the need to eat less meat and more veg, both for my own health and that of the planet”. This unique collection of recipes and stories from Nisha Katona's Mowgli Street Food restaurants brings you the best of their beloved menu, and much more.If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine. Place the cauliflower on the baking sheet and roast it in the oven for 45 minutes–1 hour, or until cooked through. This is the food that Nisha Katona cooks at home: punchy and delicious Mowgli-style recipes that take you from couch to curry in 30 minutes or less.