Mowgli Chip Butty

From the book - Mowgli Street Food, Nisha Katona

This recipe is designed around 5 potatoes, but easily scaled to suit your needs. The recipe also calls for 4 roti, but you can use regular wraps or chapati.

The spicy filling
In a large bowl combine; 1 red onion (finely chopped), 2 tsp ground coriander, 2 tbsp roughly chopped fresh coriander, 4 tbsp green chilli pickle*, 4 tbsp Mowgli Chutney* and ½ tsp of salt.

Mix everything apart from the chutney together in a large bowl.

The potatoes
Cut your floury potatoes, such as Maris Piper, into 1 cm cubes, add them to a pan of cold water along with 2 tsp of ground turmeric. Bring the pan to the boil, reduce the heat and simmer for around 8 - 10 minutes, you want to be potatoes to be soft but still holding together. Once cooked, drain and set aside.

Heat about 4 tbsp of vegetable oil in a large non-stick frying pan over a medium heat. When the oil is hot add the drained potatoes and fry for about 8 minutes until they are golden brown and crisp.

Add the potatoes to the rest of the filling and mix well

*The Butty
Spread a tablespoon of the chutney on each roti. Equally divide the potato mixture across the roti using enough so you can still roll it up (you will probably have potato left over) and roll each one tightly. Slice in half and serve with the remaining potatoes.

*I have written the recipes for the pickle and the chutney in the ‘Sides’ section of this blog, but you could substitute with a green chilli relish and a spicy tomato relish