Dishoom Inspired Veggie Breakfast Naan
Like many Londoners, I am obsessed with Dishoom’s breakfast naan rolls. This recipe is a vegetarian take on their breakfast classic. Making the naan from scratch is really simple and quick. I replaced the meat with my favourite veggie sausages (GRO Sizzlin’ Veggie Sausages). I can also recommend Tesco’s “Mushroom Meat Free Bangers”. The yoghurt, sweet onion and chilli sauce drizzled over the sausages and soft-boiled egg, topped with fresh chilli and coriander and all wrapped into the warm and freshly baked naan just makes a mind-blowing breakfast.
Ingredients
For 4 portions
For the naans:
6 heaped tbsp self-raising flour (plus extra for dusting)
8 heaped tbsp greek yoghurt
2 tbsp olive oil
1/2 tsp salt
For the toppings:
4 eggs
6 veggie sausages
4 tbsp greek yoghurt
4 tbsp onion chutney
1-2 fresh chillies (green or/and red)
chilli oil
coriander for garnish
salt & pepper
Method
To prepare the naans, mix 6 tbsp self-raising flour, 8 tbsp greek yoghurt and 2 tbsp olive oil and 1/2 tsp salt in a bowl. Knead until the dough comes together. Form 4 balls out of the dough and roll them out with a rolling pin on a flour-dusted surface until 1/2 cm thick.
For the soft-boiled eggs, bring water to a boil in a skillet and cook 4 eggs for exactly 5 1/2 minutes. Cool them under cold running water then peel them.
Fry or bake 6 veggie sausages according to package instructions.
Heat up a pan (don’t add any oil or butter) and fry the naans for 3 minutes from each side until lightly browned.
Mix 4 tbsp yoghurt, with half of the onion chutney (2 tbsp) and some drips of chilli oil. Spread over the naans. Halve the eggs and the sausages and arrange on the naans.
Cut the chilli into fine slices and sprinkle over with some coriander leaves as well as the remaining onion chutney.
Season with salt & pepper to taste.
अपने भोजन का आनंद लें ( “Enjoy your meal” in Hindi)
