Meat Free Mowgli by Nisha Katona (Nourish, £25). Photography by Gareth Morgans.
Chickpea Kati Rolls
Kati rolls were born in Kolkata and have become a popular street food that has started to spread further afield. 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. They are also delicious with a fried egg thrown into the mix!
Makes
4
Ingredients
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 red onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp tomato purée/paste
- 4 tbsp chopped tomatoes
- 1 tsp salt
- ½ tsp sugar
- 1 x 400g can of chickpeas beans, drained and rinsed
- 2 tsp garam masala
- ½ tsp chaat masala
- juice of 1/2 lemon
- large handful of fresh coriander, leaves and stalks roughly chopped
- 4 rotis or parathas
- To serve
- tamarind chutney
- Plain yogurt
Method
Heat the oil in a small pan that has a lid over a medium heat. When hot, add the cumin seeds and cook until dark brown, then add the onion and garlic and cook for four to five minutes, or until softened.
Stir in the ground spices, tomato purée and chopped tomatoes, then add the salt, sugar and drained chickpeas with a splash of water. Cover and cook for four to five minutes, or until the chickpeas are softened.
Add the garam masala, chaat masala and lemon juice to the chickpea masala.
Warm up the rotis/parathas in the microwave or in a dry frying pan.
To assemble, load up the rotis/parathas with the chickpea masala and top with your favourite sauces and salads and a drizzle of yogurt.
