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Digital Subscriptions > Vegan Food & Living Magazine > Jul-18 > STREET FOOD FESTIVAL

STREET FOOD FESTIVAL

Mowgli chip butty

Indians who live across the world cannot help but pimp local dishes to make them taste more Indian. Spice is a drug for us. We can go a couple of days on bangers and mash, but then we start to sneak adulterants into our grub to get that spice hit. Whenever we brought chips into our home, if we turned our back on them, my mother would have done this chip butty thing to them. This involved red onion, green chilli and a hot pickle in a roti wrap. It drove me and my brother mad, but we loved it. This is one of our big sellers, so well done Maa.

By Nisha Katona

Serves 4 | Prep 15 mins | Cook 20 mins | Calories 729 (per serving)

5 large Maris Piper potatoes, cut into 1cm (½in) cubes

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About Vegan Food & Living Magazine

Are you interested in trying out the Raw Food diet? Join us in the July issue of Vegan Food & Living where we show you how to make everything from delicious summer vegetable rolls to moreish raw cheesecakes and noodle bowls. Plus we discover the ins and outs of how to go raw. Also this issue, we explore the magical ingredient aquafaba, whip up an Indian feast and create some fun summer street food. Looking to go on a luxury break? We travel the world to find the best vegan hotels. We also share top tips for festival goers, concoct some medicinal teas and reveal how ethical your vegan diet really is. This issue also comes with a free Vegan Junk Food mini mag, packed with 23 tempting recipes and a how-to guide to making your own seitan. Download the issue today!