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Spicy Potato & Carrot Chips With Sweet Yoghurt Dressing Recipe

Written on Tuesday, April 4, 2017 | 7:04:00 PM




Serves : servings 

Ingredients : 
- 4 large potatoes
- 4 large carrots
- 1 tbsp coconut oil, melted
- 2 tbsp garlic-infused olive oil (can use more coconut oil instead)
- 1 tsp mustard seeds
- ½ tsp cumin powder
- ½ tsp turmeric powder
- 1 tsp chilli flakes
- A couple of handfuls of coriander, finely chopped
- 2 tbsp lactose- or dairy-free yoghurt
- 1 tsp maple syrup
- 1 pomegranate

Preparation Method :
1) Preheat your oven to 180°C (gas 4) and line a baking tray with baking parchment.

2) Cut the potatoes and carrot into wedges. Toss the wedges in the coconut oil and place them on the baking tray in a single layer. Roast for 40–45 minutes, or until golden and crispy.

3) About 5 minutes before your potatoes are ready, heat the garlic-infused olive oil in a frying pan over a high heat. Once the oil is hot, add the whole mustard seeds and cook for 1 minute or so, until the seeds start gently spluttering. Turn the heat down to medium and add the other spices, toasting for another 3 minutes, or until fragrant. Take off the heat. Remove the potato and carrot wedges from the oven and transfer them to the frying pan. Toss well to combine.

4) Put the yoghurt and maple syrup in a small bowl and mix together. Add 1 tablespoon of water to the mix, just to thin it out slightly. Pile the chips onto a serving dish and dollop with the yoghurt. Sprinkle over the coriander and the seeds of one pomegranate.

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