Nisha says: “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

• 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/14oz can of chickpeas/garbanzo beans, drained and rinsed 
• 2 tsp garam masala
• ½ tsp chaat masala 
• juice of 1/2 lemon
• large handful of fresh coriander/cilantro, 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 4–5 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 4–5 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/skillet.

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

Nisha says: “This takes the cauliflower-based filling of shingara (the Bengali version of samosas) and uses it as the topping for an accessible tart using puff pastry. It makes great party food or a light lunch. You can also alter the filling to suit your taste or whatever fresh veg you have in the fridge – chopped bell peppers, broccoli, leeks or squash would also work well here, as would green chillies in place of the red for a different flavour dimension.”

Serves 4

Ingredients

• 2 tbsp vegetable oil
• 2 tsp panch phoron
• 1 red onion, finely chopped
• 2.5cm/1 in piece of fresh ginger, peeled and finely chopped
• 150g/5oz cauliflower, chopped into small bite-size pieces 
• 100g/3½oz potato, peeled and chopped into 1cm / ½ in cubes
• 1/2 tsp ground turmeric
• 1 tsp salt
• ½ tsp sugar
• 100g/3½oz/2 ⁄3 cup frozen garden peas
• 1 x ready-rolled puff pastry sheet
• small bunch of fresh coriander/cilantro, stems and leaves finely chopped
• 1 red chilli, finely sliced
• milk, for brushing

Method

Heat the oil in a medium non-stick saucepan that has a lid over a medium heat. When hot, add the panch phoron and cook until the nuggets of fenugreek turn dark brown. Be careful not to burn, as it will taste bitter. Add the onions and cook until softened, then stir in the ginger.

Add the chopped cauliflower and potato and stir to combine, then add the turmeric, salt and sugar. Add a splash of water, then cover with a lid and cook for 4–5 minutes, or until the vegetables have softened.

Stir in the peas, remove from the heat and leave until the mixture is completely cool.

Meanwhile, preheat the oven to 200°C/400°F/gas mark 6.

Unroll the pastry sheet and place on a lined baking sheet (you can use the paper the pastry came wrapped in for lining the sheet). Spread the cooled filling mixture over the surface of the pastry sheet, leaving a gap of about 2.5cm/1in around the edges. Sprinkle over the coriander and red chilli. To create a pretty effect, score the edges of the pastry sheet and brush with a little milk.

Bake for 20–25 minutes, or until the pastry is golden brown and crispy all over.

Serve on its own or with a side salad.

Serves 2

Ingredients

For the roasted tomatoes:

• 250g/9oz cherry tomatoes, on the vine 
• drizzle of vegetable oil
• 1⁄4 tsp salt
• 1 tsp chaat masala

For the spiced omelette:

• 4 eggs
• 1 small red onion, finely sliced
• 1 green chilli, finely sliced
• 50g/2oz Cheddar cheese, finely grated
• handful of fresh coriander/cilantro, stems and leaves finely chopped
• 1 tsp salt
• 1 tsp ground turmeric 1 tbsp vegetable oil 1 tsp cumin seeds

For the masala fried bread:

• 3 tbsp olive oil (or unsalted butter)
• 1 tsp chaat masala
• 1⁄4 tsp salt
• 4 slices of bread

Method

Preheat the oven to 220°C/430°F/gas mark 7. Line a baking sheet with baking parchment. Place the cherry tomatoes still on the vine on the baking sheet, drizzle with oil and sprinkle with the salt. Roast in the oven for 10–15 minutes, or until just bursting.

Meanwhile, in a small jug, mix together the eggs for the omelette with the onion, chilli, cheese, coriander, salt and turmeric. Add a splash of water and taste for seasoning. Set aside.

Start on the masala fried bread. In a bowl, mix together the oil (or butter), chaat masala and salt. Spread about half of the mixture on one side of each slice of bread.

Heat a large non-stick frying pan/skillet over a medium heat. When hot, add the bread, oiled/buttered-side down. While the undersides are cooking, spread more oil/butter on the tops. Flip when nicely browned underneath, to cook the other sides. Keep warm.

Heat the oil in a non-stick omelette pan over a medium heat. When hot, add the cumin seeds and cook until dark brown. Pour in the egg mixture, cook for 2–3 minutes, or until browning underneath, then flip and cook the omelette on the other side. Divide in half.

When the tomatoes are out of the oven, sprinkle with the chaat masala and serve alongside the fried bread and omelettes.  

Meat Free Mowgli by Nisha Katona (£25, Nourish) is out now