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Indian-style chip butty
Indian-style chip butty
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Total Time:
35 minutes
Irresistible crispy potato balls stuffed in buns with mango chutney, mint yogurt, and Bombay mix sprinkles. Outrageously delicious.
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
Instructions:
  • 1. Prepare the potatoes and sweet potatoes by scrubbing them and chopping them into 2cm chunks. Boil them in a large pot of salted water for about 10 minutes until tender, then drain and allow them to dry by steaming. 2. Peel the garlic and ginger, finely chop with the chili, and place in a large non-stick frying pan over medium heat with butter, garam masala, and mustard seeds. After 1 minute, add and mash in the potatoes. Season generously with sea salt and black pepper. Continue frying until crispy, then mix well and crisp up again. 3. Divide the mixture roughly into 4 portions in the pan. Use two spoons to shape them into balls and fry until they are golden and crispy all over. Trust me, they will be amazing! 4. In a bowl, mix mango chutney with enough pomegranate juice to create a loose mixture, then add a handful of pomegranate seeds. 5. Blend mint leaves with yogurt until smooth. 6. Split the rolls open and lightly toast the insides. Crush the Bombay mix. 7. Spread a spoonful of mint yogurt on each bun base. Top with a hot potato ball, a little mango chutney, and some Bombay mix. Finally, cover with the bun top and gently press down.

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