Tangled Greens

Vegan Mini Poppadoms

Vegan Roti Breads

Roti Breads

Mowgli Puri

Holy Chow

Picnic Potato Curry

Tea Steeped Chickpeas

Temple Dahl

Mowgli Black Dahl

Mowgli Paneer

Mowgli Keema Karma

Lamb Bunny Chow

Mowgli Chicken Biryani

Mowgli House Lamb

Sticky Chicken

Vegan Diwali Cauliflower

Vegan Yoghurt Chat Bombs

1 x Bottle house wine or 4 x Estrella beer

house wine

Mango Sorbet Ice Cream cone

Mowgli Chocolate Brownie

Roti

Fenugreek Fries

Coconut / Mango Sorbet / Salted Caramel / Vanilla

Ice Cream Cone

Rinse baby spinach, frisée (or curly endive), arugula, and romaine under cold water. Spin or pat dry thoroughly to remove excess moisture — a clean, dry salad holds dressing better. Tear any large romaine leaves into bite-sized pieces.

Wash and prep greens

Place all dried greens in a large mixing bowl and gently toss to combine so leaves are evenly distributed (this creates the 'tangled' look).

Prepare cucumber: halve lengthwise, scoop seeds if watery, and thinly slice into half-moons. Add to greens.

Thinly slice radishes and julienne the apple (leave skin on for color). Toss apple immediately with a squeeze of the lemon juice reserved from the vinaigrette to prevent browning (about 1/2 tsp of lemon). Add radish and apple to the bowl.

Roughly chop toasted walnuts and scatter them and the dried cherries or cranberries over the salad. Sprinkle crumbled goat cheese on top.

Snip chives and finely chop parsley. Sprinkle herbs evenly over the assembled greens and add-ins so they nestle into the 'tangles' of leaves.

In a small bowl or jar combine lemon juice (reserve 1/2 tsp to toss with apple as noted), white wine vinegar, honey, Dijon mustard, salt, and pepper. Whisk until honey is dissolved and mustard is emulsified. Slowly stream in olive oil while whisking (or shake vigorously in a lidded jar) until dressing is smooth and slightly thickened. Taste and adjust seasoning — add more honey for sweetness or more lemon for brightness.

Make vinaigrette

Just before serving, pour about 3–4 tablespoons of the vinaigrette over the salad (start conservative — you can always add more). Gently toss with salad tongs or clean hands to coat leaves and distribute add-ins, taking care not to bruise delicate frisée or spinach.

Taste and add additional dressing, salt, or pepper if needed. Transfer to a serving bowl or plates, finish with a final sprinkle of chopped walnuts, a few extra shards of goat cheese, and a light scattering of chives and parsley for an attractive 'tangled' finish.

baby spinach

tangled (curly) endive / frisée

arugula

romaine hearts, thinly sliced

cucumber, halved lengthwise and thinly sliced

radishes, thinly sliced

apple (Honeycrisp or Fuji), julienned

toasted walnuts, chopped

crumbled goat cheese

dried cherries or cranberries

fresh chives, snipped

fresh parsley, finely chopped

extra-virgin olive oil

fresh lemon juice

white wine vinegar

honey

Dijon mustard

fine sea salt

freshly ground black pepper

In a medium bowl, whisk together the urad dal flour, chickpea (besan) flour, salt and baking soda (if using) until evenly combined and free of lumps.

Mix dry ingredients

Make a small well in the center of the dry mix and add the warm water and 1 tablespoon neutral oil. Stir with a spatula or spoon until a smooth, thick batter forms — similar to thick pancake batter but slightly thicker so it holds shape when spooned. If too thick, add water 1 teaspoon at a time; if too thin, add a pinch more urad flour or besan.

Add wet ingredients

Cover the bowl with a damp cloth or plastic wrap and let the batter rest for 20–30 minutes at room temperature. This hydrates the flours and improves texture.

Rest

If making flavored mini poppadoms, stir the cracked black pepper, crushed cumin seeds, asafoetida, and red chili flakes into the rested batter. Taste a tiny bit of batter by cooking a pinch in a dry pan to check seasoning; adjust salt and spices as needed. Fold in finely chopped cilantro right before frying if using.

Prepare a small plate dusted with the extra dry semolina or rice flour. This prevents the batter discs from sticking. The semolina also gives a light crisp texture. Keep a small bowl of water on the side for wetting fingers if needed.

Heat oil: In a small wide skillet or shallow frying pan, pour the 3/4 cup neutral oil and heat over medium heat until shimmering but not smoking (about 325–350°F / 160–175°C). To test, drop a tiny smear of batter into the oil; it should sizzle and set quickly without browning immediately.

Using a teaspoon or small cookie scoop (~1 tsp batter), drop a portion of batter onto the semolina-dusted plate. Lightly dust the top with semolina, then use a second teaspoon to scoop the batter piece and gently press/flatten it between the spoons or on the plate to form a thin round about 1.5–2 inches (3–5 cm) in diameter and ~1–2 mm thick. Work quickly so the batter does not dry out.

Spoon and flatten

Carefully slide 6–8 flattened discs into the hot oil, spacing them so they don’t touch. Fry over medium heat, gently pressing them with a slotted spoon if needed to ensure even contact with oil. They will puff slightly and become crisp in about 30–60 seconds per side. Turn once if they need even browning. Remove with a slotted spoon onto paper towels to drain. Repeat with remaining batter, maintaining oil temperature (adjust heat if they brown too quickly).

Fry in batches

If any pieces are slightly soft after cooling, return them to the hot oil for a brief 10–15 second re-fry to achieve full crispness. Drain again on paper towels.

Final crisp

Serve warm or at room temperature with chutney, pickles, or lemon wedges. These vegan mini poppadoms are best eaten the same day for peak crispness.

To store: once completely cool, keep in an airtight container at room temperature for up to 2–3 days. Re-crisp in a 325°F (160°C) oven for 3–5 minutes or quickly in hot oil before serving.

fine urad dal flour (black gram flour)

chickpea (besan) flour

salt

baking soda (optional, for extra puff)

water (warm)

neutral oil (for batter and dusting)

black pepper, cracked

cumin seeds, lightly crushed

asafoetida (hing) powder

red chili flakes

finely chopped cilantro (optional, for garnish)

neutral oil for shallow frying (vegetable, sunflower)

extra dry semolina (fine rava/sooji) or rice flour (for dusting)

lemon wedges (to serve)

In a large mixing bowl combine 3 cups whole wheat flour, 1 tsp fine sea salt, 1 tbsp ground flaxseed (if using) and 1/2 tsp sugar (if using). Whisk briefly so ingredients are evenly distributed.

Make a well in the center of the dry mix. Pour in 1 cup warm water and 2 tbsp oil. Using a fork or your fingers, gradually incorporate flour from the sides into the liquid until a shaggy dough forms. If the dough seems very stiff or dry, add up to an additional 1/4 cup warm water a tablespoon at a time until it comes together into a soft, slightly tacky dough.

Add liquids

Turn the dough onto a lightly floured surface. Knead for 6–8 minutes until smooth, elastic and slightly springy. If dough is sticking, dust the surface and your hands with a little of the extra flour; avoid adding too much flour or the rotis will be tough.

Knead

Form the dough into a ball, coat lightly with 1/2 tsp oil, place in a bowl and cover with a damp towel or plastic wrap. Let rest at room temperature for 20–30 minutes to relax the gluten and make rolling easier.

After resting, punch down dough gently and divide into 10 equal pieces (about 45–50 g each for medium rotis). Roll each piece into a smooth ball, then flatten slightly with your palm.

Divide and shape

Heat a heavy-bottomed skillet or cast-iron griddle over medium-high heat until very hot but not smoking (about 3–5 minutes). If using a gas burner directly for chappati puffing, ensure safe setup.

Preheat pan

Lightly dust work surface and one dough ball with extra flour. Using a rolling pin, roll each ball into a thin circle about 6–7 inches (15–18 cm) in diameter. Rotate and dust as needed to maintain a roughly even thinness. Try to keep them as round and thin as possible for best puffing.

Roll out rotis

Place a rolled roti onto the hot dry pan. Cook for about 30–45 seconds until small bubbles form and the underside shows pale brown spots. Do not flip too early; wait for bubbles and spotting.

Cook first side

Flip the roti with tongs or spatula and cook the second side for about 20–30 seconds. Press lightly with a clean kitchen towel or spatula to encourage even contact. Flip again; at this stage the roti should begin to puff into a pocket. If desired, brush one side lightly with a little oil or vegan butter right after removing from the pan for extra flavor and softness.

Cook second side and puff

Stack cooked rotis in a clean kitchen towel-lined container or casserole dish and wrap to keep warm and soft while you finish the rest. Lightly brush any that will be served soon with the remaining oil or vegan butter.

Finish and keep warm

For maximum puff, after the roti has a few brown spots, using tongs move it directly over a low gas flame for 2–6 seconds, rotating until it inflates fully. Be careful not to burn; this step is optional and requires attention.

Optional direct flame puffing

Serve rotis hot or warm alongside curries, dals, grilled vegetables or use to wrap fillings. Keeps wrapped in a towel for up to 4 hours; refrigerate cooled rotis in an airtight container up to 3 days and reheat in a skillet, covered with a damp towel, or warm oven.

whole wheat flour (atta) or whole wheat pastry flour

warm water

warm water (additional, for adjusting dough)

olive oil or neutral vegetable oil

ground flaxseed (optional, for tenderness)

sugar or maple syrup (optional, helps browning)

neutral oil or vegan butter (for pan)

extra flour for dusting/rolling

In a large mixing bowl, whisk together 2 cups whole wheat flour, 1/2 cup all-purpose flour (if using), 2 tablespoons fine semolina, and 1 teaspoon salt until evenly distributed.

Combine dry ingredients

Add 1 tablespoon vegetable oil or ghee to the dry mix and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. This helps make rotis softer and easier to roll.

Add fat

Make a well in the center of the flour. Pour in about 3 tablespoons warm water, then gradually add up to 1/2 cup additional warm water a little at a time, mixing with your hand or a spoon to bring the flour together into a soft, slightly tacky dough. Total water required can vary; stop when dough is pliable but not sticky.

Hydrate and form dough

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If the dough is too sticky, dust with a little dry flour; if too dry, wet your fingers and continue kneading. The finished dough should spring back slightly when pressed.

Place the dough back in the bowl and cover with a damp cloth or plastic wrap. Let it rest for at least 20–30 minutes at room temperature (45–60 minutes for extra softness). Resting hydrates the flour and relaxes gluten, making rolling easier.

After resting, gently punch down the dough and divide it into 8 equal portions for small-to-medium rotis (about 45–50 g each) or 6 portions for slightly larger rotis. Roll each portion between your palms to form a smooth ball.

Portion the dough

Preheat a heavy-bottomed skillet or cast-iron tawa over medium-high heat until hot. Have a second pan or griddle (or an inverted flameproof bowl) ready if you plan to finish rotis over an open flame.

Preheat pans

Lightly dust a rolling surface and a dough ball with dry flour. Flatten the ball gently with your palm and roll out into a thin, even circle about 6–8 inches (15–20 cm) in diameter. Rotate the dough as you roll to maintain a round shape and dust off any excess flour so the rolled roti isn’t dry.

Roll each roti

Place the rolled roti onto the hot skillet. Cook for about 20–25 seconds until small bubbles appear on the surface and the bottom has pale brown spots. Flip with tongs or a spatula.

First cook on tawa

Cook the second side for 20–30 seconds; you should see small puffing and bubbly spots forming. Press gently around edges with a cloth or spatula to encourage even cooking.

Second side cook

If you want fully puffed rotis, using tongs transfer the partially cooked roti directly onto an open gas flame for 2–4 seconds, rotating so it puffs up evenly. Alternatively, press it back onto the hot skillet with a spatula to encourage puffing. Be careful to avoid charring too much.

Optional open-flame puffing

Remove the cooked roti and immediately brush lightly with ghee or vegetable oil if desired. Stack cooked rotis in a covered container, wrapped cloth, or insulated box to keep them warm and soft while you cook the rest.

Brush and keep warm

Repeat rolling and cooking with the remaining dough portions, adjusting heat as needed to prevent burning or undercooking. If rotis brown too quickly, lower the heat; if they take too long to brown, raise it slightly.

Repeat

whole wheat flour (atta)

all-purpose flour (optional, for softer roti)

fine semolina (atta rava/sooji) (optional, for structure)

vegetable oil or ghee (for dough)

additional warm water (approximate, to hydrate)

dry flour for dusting (atta or all-purpose)

ghee or vegetable oil (for brushing cooked rotis)

Combine 2 cups whole wheat flour, 2 tbsp semolina, 1 tsp salt and 1/2 tsp sugar in a large bowl. Rub in 1 tbsp ghee (or oil) until mixture resembles coarse crumbs. Gradually add about 1/2 cup water and knead to a firm, smooth dough (slightly stiffer than chapati dough). Knead 2–3 minutes, cover with a damp cloth and rest 15–20 minutes.

Make dough

After resting, divide dough into 12 equal golf-ball-sized portions. Keep the portions covered to prevent drying. Lightly dust a rolling surface and roll each ball into a 3.5–4 inch (9–10 cm) round; keep rounds slightly thicker than a typical puri to hold the filling or to be used as small bowls for the Mowgli presentation.

Divide and roll

Heat 2 cups vegetable oil in a deep heavy-bottomed pan or kadhai over medium-high heat until it reaches about 350°F (175°C) or a small piece of dough sizzles and rises immediately. Maintain steady medium-high heat for frying.

Heat oil

Carefully slide one rolled puri into the hot oil. Using a slotted spoon, press gently so it puffs (if desired) and fry until golden brown on both sides, about 30–40 seconds per side. Remove and drain on paper towels. Repeat with remaining puris, adjusting heat as needed to keep oil hot but not smoking. If making smaller puris for stuffing, fry fully; if you prefer to crisp only slightly to fill later, you can under-fry by a few seconds, but fully fried is recommended for crunch.

Fry puris

Boil whole potatoes until tender, drain and cool. Mash potatoes coarsely to about 3 cups. If using frozen peas, blanch or steam until tender; drain well.

Prep potatoes and peas

Heat 2 tbsp oil in a skillet over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds. When they sputter, add 1/2 cup finely chopped onion and sauté until soft and translucent, 3–4 minutes. Add 1 tsp chopped green chilies and cook 30 seconds.

Temper spices and sauté

Add the cooked peas and mashed potatoes to the skillet. Sprinkle 1/2 tsp turmeric, 1/2 tsp garam masala, 1 tsp salt and 1 tsp amchur or lemon juice. Mix thoroughly and cook 2–3 minutes to marry flavors. Taste and adjust salt or tang. Stir in 2 tbsp chopped cilantro. Remove from heat and let cool slightly.

Combine and season

Divide the filling into 12 equal portions (about 2–3 tbsp each) and shape into small rounded patties or balls that will fit inside or atop each puri.

Portion filling

Place 2 tbsp tamarind paste, 1/2 cup fresh mint leaves, 1/4 cup fresh cilantro, 1/2 tsp green chili, 1 tsp jaggery (or brown sugar), 1/4 tsp salt and 2 tbsp water in a blender or small food processor. Blend to a smooth, pourable chutney. Taste and adjust sweetness, tartness or salt. Transfer to a bowl.

If using puris as cups: gently make a small indentation in the center of each puri (or use slightly under-fried puris to keep a bowl-like shape). Spoon one portion (about 2–3 tbsp) of the potato–pea filling into each puri. Drizzle about 1 tsp tamarind-mint chutney over the filling.

Assemble Mowgli Puri

Top each puri with a pinch of thinly sliced red onion, a little sev for crunch, and a light dusting of chaat masala. Serve immediately with lemon wedges on the side so guests can squeeze fresh lemon if desired.

Finish and serve

fine semolina (suji/rava)

sugar

ghee or neutral oil (for dough)

water (for dough)

vegetable oil (for deep frying)

medium potatoes (peeled, boiled)

frozen or fresh peas

onion (finely chopped)

green chilies (finely chopped)

fresh cilantro (finely chopped)

mustard seeds

cumin seeds

turmeric powder

garam masala

amchur (dry mango powder) or lemon juice

oil (for tempering and sauté)

tamarind paste

fresh mint leaves

fresh cilantro

green chili

jaggery or brown sugar

water (to blend)

thinly sliced red onion

sev (crunchy gram flour noodles)

chat masala

lemon wedges

Rinse the rice under cold water until the water runs mostly clear. Drain and combine rice with 2.25 cups water in a medium saucepan. Bring to a simmer over medium heat, reduce to low, cover, and cook 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and stir in 1 tablespoon toasted sesame oil. Keep warm.

Press tofu for at least 15–30 minutes to remove excess water. Pat dry and cut into 1/2-inch cubes. Toss tofu gently with a pinch of salt and 1/2 teaspoon cornstarch (optional) to help crisping.

Tofu

Heat 1 tablespoon neutral oil in a nonstick or cast-iron skillet over medium-high heat. Add tofu cubes in a single layer and cook without moving 3–4 minutes until golden, flip and cook another 3–4 minutes. Remove to a plate and set aside.

Pan-fry Tofu

If using shrimp, pat dry and season lightly with salt and pepper. In the same pan add 1 teaspoon oil, add shrimp and cook 1–2 minutes per side just until opaque. Remove and set aside with the tofu.