{"id":10793,"date":"2026-07-13T20:08:50","date_gmt":"2026-07-13T20:08:50","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10793"},"modified":"2026-07-13T20:22:32","modified_gmt":"2026-07-13T20:22:32","slug":"indian-style-chip-butty-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/indian-style-chip-butty-video\/","title":{"rendered":"Indian-style Chip Butty [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Indian-style Chip Butty [Video]<\/span><\/h2>\n
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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.<\/span>
<\/div>Note:<\/em> In the UK, Chips are what Americans call French Fries (approximately). A regular UK chip butty<\/em> is a sandwich\u00a0filled with\u00a0said chips, often served with\u00a0malt vinegar,\u00a0curry sauce, gravy or ketchup.<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Jamie Oliver – From “Veg”<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 400<\/span> g \/ 14oz<\/span> potatoes<\/span> (about 2 medium Russet or Yukon Gold potatoes)<\/span><\/li>
  • 400<\/span> g \/ 14oz<\/span> sweet potatoes<\/span> (about 1 large sweet potato)<\/span><\/li>
  • 3<\/span> cloves<\/span> garlic<\/span><\/li>
  • 3<\/span> cm \/ 1-inch piece of<\/span> ginger<\/span><\/li>
  • 1<\/span> fresh red chilli<\/span> (such as Fresno or red Jalape\u00f1o)<\/span><\/li>
  • 1<\/span> large knob \/ 1-2 Tbsp<\/span> unsalted butter<\/span><\/li>
  • 1<\/span> tsp<\/span> garam masala<\/span><\/li>
  • 1<\/span> tsp<\/span> mustard seeds<\/span><\/li>
  • 2<\/span> Tbsp<\/span> mango chutney<\/span><\/li>
  • \u00bd<\/span> pomegranate<\/span> (or about \u2153 to \u00bd cup of pomegranate seeds)<\/span><\/li>
  • 1<\/span> bunch (30g \/ ~1oz)<\/span> fresh mint<\/span><\/li>
  • 4<\/span> Tbsp (\u00bc cup)<\/span> plain natural yoghurt<\/span><\/li>
  • 4<\/span> soft rolls<\/span> (soft hamburger buns or sandwich rolls)<\/span><\/li>
  • 20<\/span> g<\/span> Bombay mix<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • 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.<\/span><\/div><\/li>
    • 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.<\/div><\/li>
    • 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.<\/div><\/li>
    • 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!).<\/div><\/li>
    • Spoon the mango chutney into a bowl, squeeze in enough pomegranate juice to loosen, then mix together with a handful of the pomegranate seeds.<\/div><\/li>
    • 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.<\/div><\/li>
    • 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.<\/div><\/li><\/ul><\/div><\/div>\n
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      <\/span>Notes<\/span><\/h3>

      <\/span>Workflow Efficiency Tip:<\/b><\/span><\/h4>\nYou 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.<\/span>
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      <\/span>Tip<\/span><\/h4>\n
      \nThese 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.<\/span>
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      <\/span>Video<\/span><\/h3>\n\n\n\n