My family of 6 raved about this meal and said we needed to make it for company. Sure you could streamline it by using frozen sweet potato fries and pre made Chana masala (pretty sure Costco sells pouches of it) but it would be the fast food version. Yes, this takes time to make, but it is worth every bit of effort. They sounded so unusual, but once I got them assembled I realized they are Indian fusion chili cheese fries, and the most delicious and healthiest chili cheese fries you’ll ever eat. Not the worst thing as it’s good to have leftovers, but I think you could halve that part of the recipe without issue! For me, I ended up with double the Chana Masala I felt like the fries could handle. Spent so much time categorizing and now it's all gone.Įvery component of this recipe was incredibly flavorful. That is, if I can ever find it next time in my new and terrible recipe box with tiny pictures and no way to search or organize my own saved recipes! Please tell me if I'm missing something. As a time saver, I used sweet potato waffle fries. Kind of amazing how good it all is together! And I didn't even make the chutney or top with cilantro. I used a bag of Trader Joe's mixed root vegetable fries for this and some odds and ends of cheese that needed to go plus some mozz, and it is really more than the sum of its parts. Serve with yogurt and remaining chutney alongside. To serve, drizzle half of chutney over fries and top with red onion and chopped cilantro. Return fries to oven and bake until cheese is melted, about 5 minutes. Sprinkle two thirds of cheese over reserved sweet potato fries, then spoon a generous layer of chana masala over. Purée serrano chile, garlic, lime zest and juice, mint, oil, salt, and 3 cups cilantro in a blender, adding water a tablespoonful at a time if needed to thin, until chutney is smooth and pourable. Set sweet potato fries aside leave oven on. ![]() Spread out in a single layer and roast, turning halfway through, until tender and browned in spots, 25–30 minutes. Place sweet potatoes on a rimmed baking sheet, drizzle with oil, and season with salt. ![]() While the chana masala is cooking, preheat oven to 450°. Continue to cook, uncovered, stirring occasionally, until chana masala is thick but spoonable, 8–10 minutes more. Uncover and mash about one third of chickpeas with a potato masher or fork. Cook until slightly thickened, 20–25 minutes. Bring to a gentle simmer, then reduce heat to medium-low and cover pot. Step 3Īdd chickpeas, tomatoes, and 1½ cups water to pot and stir to combine. Morton kosher salt and cook, stirring, 1 minute (be careful not to burn spices). Stir in serrano chiles (add up to 2 depending on your heat preference and how spicy your chiles are), garlic, and ginger and cook, stirring occasionally, until starting to soften and fragrant, about 2 minutes. ![]() Morton kosher salt and cook, stirring occasionally, until golden and softened, 8–10 minutes. Combine coriander, cumin, garam masala, chile powder, and turmeric in a small bowl. If using whole spices, finely grind coriander and cumin in a spice mill.
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