Indian-style Chip Butty [Video]
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.Note: In the UK, Chips are what Americans call French Fries (approximately). A regular UK chip butty is a sandwich filled with said chips, often served with malt vinegar, curry sauce, gravy or ketchup.
Servings: 4
Ingredients
- 400 g / 14oz potatoes (about 2 medium Russet or Yukon Gold potatoes)
- 400 g / 14oz sweet potatoes (about 1 large sweet potato)
- 3 cloves garlic
- 3 cm / 1-inch piece of ginger
- 1 fresh red chilli (such as Fresno or red Jalapeño)
- 1 large knob / 1-2 Tbsp unsalted butter
- 1 tsp garam masala
- 1 tsp mustard seeds
- 2 Tbsp mango chutney
- ½ pomegranate (or about ⅓ to ½ cup of pomegranate seeds)
- 1 bunch (30g / ~1oz) fresh mint
- 4 Tbsp (¼ cup) plain natural yoghurt
- 4 soft rolls (soft hamburger buns or sandwich rolls)
- 20 g Bombay mix
Instructions
- Scrub the potatoes and sweet potatoes and chop into 2cm chunks, boil 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.
Notes
Workflow Efficiency Tip:
You can easily slide the prep for the mint yogurt, the pomegranate seeds, and the mango chutney layering right into that 10-minute window while the potatoes are boiling. This keeps the whole process tight and gets the butties to the table right around the 35-minute mark.Tip
These hot potato balls are great torn into a chapatti with a mixed chopped salad and a squeeze of lemon juice for an Indian-style wrap.
