AUTHENTIC CURRY CHIP
Serves 4-6
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11/2 lb (700 g) waxy-variety potatoes
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1 tsp each poppy seeds, paprika and cumin
seeds
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1 tbs coriander seeds
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5 green cardamoms
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6 cloves
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6 black peppercorns
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10 almonds
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4 cloves garlic
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1 in (2.5 cm) piece of fresh ginger
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2 onions, finely chopped ghee and oil for
frying
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1/2 tsp each turmeric powder and garam
masala
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2 tsp salt
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8 fl oz (275 ml) yoghurt
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Peel the potatoes, cut them in thick
chips and prick them all over with a fork. Leave to soak in cold water
while you prepare the spices.
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Grind the poppy seeds, cumin, coriander,
cardamoms, cloves, peppercorns, almonds, garlic and ginger in a little
water to make a paste.
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Fry the onion in a small amount of ghee
and when soft add the paprika, turmeric, salt and paste. Cook gently
for 5 minutes and stir in the yoghurt.
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Remove from the heat while you cook the
chips until golden. Drain the chips and mix with the yoghurt mixture,
stir in the garam masala and cook for a further 5 minutes in the frying
pan. Serve with puris for an Indian chip batty.
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