All Simple Vegetable Recipes

Authentic Curry Chip


Serves 4-6

  • 11/2 lb (700 g) waxy-variety potatoes

  • 1 tsp each poppy seeds, paprika and cumin seeds

  • 1 tbs coriander seeds

  • 5 green cardamoms

  • 6 cloves

  • 6 black peppercorns

  • 10 almonds

  • 4 cloves garlic

  • 1 in (2.5 cm) piece of fresh ginger

  • 2 onions, finely chopped ghee and oil for frying

  • 1/2 tsp each turmeric powder and garam masala

  • 2 tsp salt

  • 8 fl oz (275 ml) yoghurt

  1. 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.

  2. Grind the poppy seeds, cumin, coriander, cardamoms, cloves, peppercorns, almonds, garlic and ginger in a little water to make a paste.

  3. 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.

  4. 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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