Chana Masala Loaded Chips
with Coriander, Pickled Onion, Tomato and Cucumber
- Sulphites
- Mustard
- Milk
Ingredients
700 grams
Potatoes
1 sachet(s)
Tandoori Masala Mix
1 unit(s)
Red Onion
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 carton(s)
Chickpeas
125 grams
Baby Plum Tomatoes
1 bunch(es)
Coriander
1 unit(s)
Baby Cucumber
50 grams
Korma Curry Paste
(Contains: Mustard)
40 grams
Mango Chutney
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Pickle
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over half the tandoori masala mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, halve, peel and slice the red onion as thinly as you can.
Pop half the red onion into a medium bowl and add the cider vinegar and sugar for the pickle (see pantry for amount).
Add a pinch of salt, mix together and set aside to pickle.
Drain and rinse the chickpeas in a sieve.
Quarter the baby plum tomatoes.
Roughly chop the coriander (stalks and all).
Trim the cucumber, then halve lengthways. Thinly slice widthways.
Heat a drizzle of oil in a large frying pan on medium-high heat. Add the remaining red onion to the pan and stir-fry until softened, 4-5 mins. Season with salt and pepper.
Add the korma curry paste and remaining tandoori masala mix. Fry until fragrant, 1 min more.
Stir in the chickpeas and water for the sauce (see pantry for amount), bring to a boil, then lower the heat and simmer until thickened slightly, 4-5 mins.
Meanwhile add the baby plums and cucumber to the bowl with the pickled onions.
Drizzle in some olive oil and toss to coat. Set aside for later.
Once the chickpeas are tender and the sauce has thickened slighty, roughly mash one fourth of the chickpeas with the back of a fork to thicken the sauce.
Once thickened, stir in the mango chutney and half the coriander. Season with salt and pepper and remove from the heat.
If the sauce is looking too thick, add a splash of water to loosen.
When everything's ready, share the spiced fries between plates. Spoon over the curried chickpeas.
Top with the pickled onion, tomato and cucumber salad. Crumble over the Greek style salad cheese and sprinkle over the remaining coriander to finish.
Enjoy!
