Indian-style chip butty
Spiced potato, mango & pomegranate chutney, mint yoghurt & sprinkles
Indian-style chip butty
Spiced potato, mango & pomegranate chutney, mint yoghurt & sprinkles
“These spiced, crispy hot potato balls squashed into buns with mango and pomegranate chutney, fresh mint yoghurt and Bombay mix sprinkles are to die for. Ridiculously delicious. ”
Serves 4
Cooks In35 minutes
DifficultyNot too tricky
Nutrition per serving
-
Calories 470 24%
-
Fat 11.4g 16%
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Saturates 5.2g 26%
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Sugars 14g 16%
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Salt 1.3g 22%
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Protein 12.8g 26%
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Carbs 84.6g 33%
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Fibre 3.6g -
Of an adult's reference intake
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Ingredients
- 400 g potatoes
- 400 g sweet potatoes
- 3 cloves of garlic
- 3 cm piece of ginger
- 1 fresh red chilli
- 1 large knob of unsalted butter
- 1 teaspoon garam masala
- 1 teaspoon mustard seeds
- 2 tablespoons mango chutney
- ½ a pomegranate
- 1 bunch of fresh mint , (30g)
- 4 tablespoons natural yoghurt
- 4 soft rolls
- 20 g Bombay mix
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Method
- Scrub the potatoes and sweet potatoes and chop into 2cm chunks, cook in a large pan of boiling salted water for 10 minutes, or until tender, then drain and steam dry.
- Peel the garlic and ginger, finely chop with the chilli, and place in a large non-stick frying pan over a medium heat with the butter, garam masala and mustard seeds.
- After 1 minute, tip and mash in the potatoes, then season to perfection with sea salt and black pepper. Keep frying until crispy, then mix up and allow to get crispy again.
- Divide roughly into 4 (still in the pan), then use 2 spoons to crudely mould and shape into balls, patiently frying and turning until kind of rounded, really golden and crispy all over (trust me, these are amazing!).
- Spoon the mango chutney into a bowl, squeeze in enough pomegranate juice to loosen, then mix together with a handful of the pomegranate seeds.
- Whiz the mint leaves in a blender with the yoghurt until smooth. Split the rolls open and lightly toast on the inside, and roughly crush the Bombay mix.
- Spoon a dollop of mint yoghurt on to each bun base, top with a hot potato ball, a little mango chutney and Bombay mix, then pop the lid on and squash.
Tips
EASY SWAPS
As another option, these are also great torn into a chapatti with a mixed chopped salad and a squeeze of lemon juice for an Indian-style wrap.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited