Chef recommends….street food from Rola Wala

AS part of the build up to Leeds Indie Food Festival which will feature 130 events across the city from May 12-30, we are bringing you some recipes from your favourites…

The first is from Rola Wala, the Indian street food retailer which opened in 2014 in the heart of Trinity Leeds.

Rola Wala’s EPIC Masala Egg Naan Roll FLIP

This makes for an EPIC breakfast, it’s a bit Indian, a bit British, and a lot of fun to experiment with spices – don’t mess up on the flip!

THE FRESH BITS

Four eggs 

Half a red onion Thumbnail of ginger Quarter of a red pepper half a diced tomato Small red chilli Coriander stem

Clove of garlic 

THE SPICES

Tsp cumin powder Tsp cumin seeds Half Tsp nigella seed

Quarter Tsp coriander powder Quarter Tsp turmeric

TO COOK

Glug of rapeseed oil

TO SERVE

Black Salt & pepper (normal salt will do!)

1 pan-­‐size naan bread or chapatti (we use fresh – but a roti or chapatti from the supermarket is fine too)

Loads of fresh coriander Tomato and chilli sauce Natural Yogurt

MAKE IT LIKE THIS

1.      Set pan to high heat, add cumin seeds and dry roast until they release their aroma – don’t burn! Remove a set aside.  

2.      Turn pan down to medium heat. Add rapeseed oil.

3.      Gently sweat onion, ginger, red pepper, tomato, chilli, coriander stalk for a couple of minutes

4.      Add cumin powder, coriander, turmeric. Cook for a further minute, stirring so spice mix coats it all.

5.      Add the garlic and cook for 30 seconds longer.

6.      That’s your base done, remove from heat and leave to cool  

7.      Break eggs into bowl. Mix together with a fork. Add nigella, roasted cumin, salt, pepper and veg base. Leave to infuse for a few minutes.

8.      Throw it all in the pan with a bit of butter and leave of medium heat