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Restaurants›Mowgli Street Food Newcastle›Mowgli Chip Butty Recipe

Mowgli Chip Butty Recipe

Name: Mowgli Street Food Newcastles Mowgli Chip Butty Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg russet potatoes; 1 tsp turmeric powder; 2 tsp dried fenugreek leaves (kasuri methi), crushed; 1 tbs cornstarch; 1.5 tsp salt; 0.5 tsp black pepper, freshly ground; 500 ml neutral oil for frying (vegetable or sunflower); 100 g green bird's eye chillies; 3 garlic cloves, peeled; 60 ml white vinegar; 15 ml lime juice; 1 tsp sugar; 0.5 tsp salt; 1 tsp mustard oil or vegetable oil (warmed); 300 g ripe tomatoes, chopped; 50 g red onion, finely chopped; 1 garlic clove, minced; 0.5 tsp cumin seeds; 1 tsp sugar; 15 ml white wine vinegar or apple cider vinegar; 0.75 tsp salt; 1 tbs olive oil; 4 soft roti or chapati (medium-sized), lightly warmed; 1 red onion, thinly sliced; 20 g fresh coriander (cilantro), chopped; 1 fresh green chilli, finely sliced (optional); 2 lemon or lime wedges; 2 tsp butter or ghee, softened (to spread in roti)

Inspired by Mowgli Street Food Newcastle

Time50m

Serves4

Comfort food, the Mowgli way. Fenugreek kissed turmeric fries, fiery chilli pickle, red onion, coriander, green chilli & Mowgli tomato relish all served in a roti wrap.

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Ingredients

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Fries (fenugreek-turmeric)

2.2 lb (1 kg) russet potatoes

1 tsp turmeric powder

2 tsp dried fenugreek leaves (kasuri methi), crushed

1 tbs Cornstarch

1 1/2 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

2 1/8 cup (500 ml) neutral oil for frying (vegetable or sunflower)

Chilli pickle (quick, fiery)

3 1/2 oz (100 g) green bird's eye chillies

3 garlic cloves, peeled

1/4 cup (60 ml) white vinegar

1.01 tbsp (15 ml) ReaLime juice

1 tsp sugar

1/2 tsp Celtic sea salt

1 tsp mustard oil or vegetable oil (warmed)

Mowgli tomato relish

10.6 oz (300 g) ripe tomatoes, chopped

1 3/4 oz (50 g) red onion, finely chopped

1 garlic clove, minced

1/2 tsp cumin seeds

1 tsp sugar

1.01 tbsp (15 ml) white wine vinegar or apple cider vinegar

3/4 tsp Celtic sea salt

1 tbs olive oil

Assemble & garnish

4 soft roti or chapati (medium-sized), lightly warmed

1 Red onion, thinly sliced

0.71 oz (20 g) fresh coriander (cilantro), chopped

1 fresh green chilli, finely sliced (optional)

2 lemon or lime wedges

2 tsp butter or ghee, softened (to spread in roti)

Method

Fries (fenugreek-turmeric)

Prep potatoes

Peel (optional) and cut the potatoes into thick chips about 1–1.2 cm (3/8–1/2 inch) wide. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch.

Parboil (optional for fluffier interior): place potatoes in a pot of salted water, bring to a boil and simmer for 4–5 minutes until just tender but still firm. Drain and let steam-dry for 5 minutes.

Toss the dried potato chips with cornstarch, turmeric, crushed dried fenugreek, 1.5 tsp salt and 1/2 tsp black pepper until evenly coated. Let sit for 5 minutes so spices adhere.

Heat the neutral oil in a deep pan or heavy-bottomed skillet to 175°C (350°F). If you don't have a thermometer, test by dropping a small piece of potato — it should sizzle steadily and rise to the surface.

Fry the chips in batches so they don't overcrowd the pan. Fry for 6–8 minutes per batch, turning occasionally, until golden and crisp. Use a slotted spoon to transfer to a paper towel-lined tray and season lightly with a pinch of salt while hot.

Chilli pickle (quick, fiery)

Trim the chillies and roughly chop (remove seeds if desired to reduce heat). Place chillies and peeled garlic in a blender or food processor with vinegar, lime juice, sugar and 1/2 tsp salt. Pulse to a coarse paste — leave some texture for bite.

Taste and adjust seasoning. Transfer to a small bowl and stir in 1 tsp warmed mustard oil (or vegetable oil). Let rest for at least 10 minutes for flavours to marry. Keeps refrigerated for several days.

Mowgli tomato relish

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add 1/2 tsp cumin seeds and let them sizzle for 10–15 seconds until fragrant.

Add the minced garlic and cook 20–30 seconds until aromatic (don’t brown). Add chopped tomatoes, 50 g finely chopped red onion, 1 tsp sugar and 3/4 tsp salt. Cook, stirring occasionally, until tomatoes break down and mixture thickens, about 8–10 minutes.

Stir in 1 tbsp vinegar in the last minute, adjust seasoning to taste, then remove from heat and let cool to room temperature. The relish should be chunky and tangy.

Assemble & garnish

Warm the rotis or chapatis briefly in a dry skillet or microwave so they’re pliable. Spread about 1/2 tsp softened butter or ghee on each roti.

Lay a generous spoonful (about 1.5–2 tbs) of the Mowgli tomato relish down the center of each roti.

Pile a portion of the fenugreek-turmeric fries on top of the relish (about 200–250 g fries per 4 rotis total; roughly a handful per wrap).

Add a dollop (about 1 tsp) of the quick chilli pickle on each, then top with a few thin slices of red onion, some chopped coriander and, if using, finely sliced fresh green chilli. Squeeze a little lemon or lime over everything.

Fold the roti around the filling like a wrap or roll into a snug sandwich (chip butty style). Serve immediately while fries are hot and crisp, with extra relish and pickle on the side.