Chickpea Kati Rolls

Meat Free Mowgli Page 92 Kati rolls were born in Kolkata and have become a popular street food that has started to pread 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! The Indian Green Chopped Salad (page 122) goes beautifully with this recipe.

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Step 1

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 4-5 minutes, or until softened.

Step 2

Stir in the ground spices, tomato purée and chopped tomatoes, then add the salt, sugars and drained chickpeas with a splash of water. Cover and cook for 4-5 minutes, or until the chickpeas are softened.

Step 3

Add the garam masala, chaat masala and lemon juice to the chickpea masala.

Step 4

Warm up the rotis/parathas in the microwave or in a dry frying pan/skillet.

Step 5

To assemble, load up the rotis/parathas with the chickpea masala and top with your favourite sauces and salads and a drizzle of yogurt.