Make Nisha Katon's Indian-inspired chip butty

Name: Make Nisha Katon's Indian-inspired chip butty
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Ingredients: 5 large maris piper potatoes, cut into 1cm cubes4 tbsp vegetable oil2 tbsp finely chopped red onion2½ tsp chat masala2 tsp ground coriander2 tbsp fresh coriander, roughly chopped4 tbsp green chilli pickle½ tsp salt4 rotis4 tbsp Indian tomato chutney

Katon takes the humble chip butty up a notch with the addition of aromatic chat masala, fresh coriander and rotis. Once you've tried it her way, you'll never look at a chip butty the same way again

Published: Thursday 5th July 2018

Vegetarian

Serves 4

Preparation time 5 mins

Cooking time 20 mins

"Indians who live across the world cannot help but pimp local dishes to make them taste more Indian. Says Nisha Katona in her new cookbook Mowgli Street Food.

"Spice is a drug for us." She continues. "We can go a couple of days on bangers and mash but then we start to sneak adulterants into our grub to get that spice hit. Whenever we brought chips into our home, if we turned our back on them, my mother would have done this chip butty thing to them. This involved red onion, green chilli and a hot pickle in a roti wrap. It drove me and my brother mad, but we loved it. This is one of our big sellers, so well done Maa."

Ingredients

5 large maris piper potatoes, cut into 1cm cubes
4 tbsp vegetable oil
2 tbsp finely chopped red onion
2½ tsp chat masala
2 tsp ground coriander
2 tbsp fresh coriander, roughly chopped
4 tbsp green chilli pickle
½ tsp salt
4 rotis
4 tbsp Indian tomato chutney

Method

In a large saucepan set over a medium-high heat, add the chopped potatoes, salt and ground turmeric and cover with cold water. Bring up to the boil, then reduce the heat to low and simmer for 8–10 minutes or until the potatoes become soft but still hold together. Drain well and set aside.
In a large non-stick frying pan set over a medium-high heat, add the vegetable oil. When hot, add the drained potatoes and fry for 8 minutes, stirring regularly, until golden brown and crisp.
Put the potatoes into a large bowl and add the red onion, chat masala, ground coriander, fresh coriander, green chilli pickle and salt and toss well until everything is fully combined.
Lay each roti out on a flat work surface, then spread a tablespoon of the chutney down the middle of each. Spoon equal amounts of the fried potatoes onto the chutney, then carefully roll each roti tightly. Using a sharp knife cut each chip butty in half, then serve with the remaining fried potatoes.

From Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants, by Nisha Katona; photography by Yuki Sugiura. Published by Nourish Books