Mowgli Chip Butty

Let's Cook

1. Step 1.

   In a large saucepan over medium-high heat, add the cubed potatoes, a pinch of salt, and ground turmeric. Cover with cold water and bring to a boil. Reduce heat to low and simmer for 8–10 minutes until the potatoes are soft but still hold their shape. Drain well and set aside.

2. Step 2.

   While the potatoes are simmering, finely chop the red onion and roughly chop the fresh coriander. Measure out the chat masala, ground coriander, green chilli pickle, and salt.

3. Step 3.

   In a large non-stick frying pan over medium-high heat, add the vegetable oil. Once hot, add the drained potatoes and fry for 8 minutes, stirring regularly, until golden brown and crisp.

4. Step 4.

   Transfer the fried potatoes to a large bowl. Add the red onion, chat masala, ground coriander, fresh coriander, green chilli pickle, and ½ teaspoon salt. Toss well until everything is fully combined.

5. Step 5.

   Lay each roti flat on a work surface. Spread 1 tablespoon of Mowgli chutney down the center of each roti. Spoon equal amounts of the potato mixture onto the chutney, then carefully roll each roti tightly. Using a sharp knife, cut each chip butty in half and serve with any remaining fried potatoes.