A moreish snack from ” Cook as You Are” by Ruby Tandoh.
Ingredients
For the Chips and Garnishes:
- 1/2 medium red onion Peeled and thinly sliced
- 60 ml white vinegar
- 1 fresh pomegranate seeds seeds removed and reserved
- a handful coriander leaves
- 1 kg chunky oven chips
- 1-2 tbsps lemon juice
For the Chaat Masala:
- 2 tsps amchoor
- 1 tsp cumin
- 1 tsp sugar
- 1/2 tsp Chilli powder
- 1/2 tsp salt
- lots of freshly ground black pepper
Servings:
Instructions
- Preheat the oven to 220 C, Fan 200 Gas 7 and get out two large baking trays. Soak the sliced onion in the vinegar for 20 minutes, then drain.
- Spread the chips out in the baking trays and bake in the oven for 10 minutes while you stir all the ingredients for the chaat masala together in a small bowl.
- After the chips have cooked for 10 minutes remove from the oven, sprinkle over the chaat masala and toss to coat. Return the chips to the oven for a further 15 mins or so, depending on their thickness. They should be cooked for about 5 mins more than specified on the packet until they are crisp edged and golden.
- Put the chips on a serving platter or divide between plates. Scatter over the drained red onion slices , the coriander leaves and pomegranate seeds, then squeeze over some lemon juice. Serve immediately.
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