Serves 10 portions
10 Minutes Prep Time
20 Minutes Cook
Street food just levelled up. Loaded Chana Fries are riding the wave of the hottest food trend on the streets right now — fricy. Every bite is a contrast. Every mouthful is a moment. This is the collab your menu didn't know it needed.
Ingredients (serves 4)
Curry Sauce
- Onion, garlic and ginger mix – 15g
- Bang's Warm Moghul spice – 20g
- Chopped tomatoes – 200ml/200g
- Oil – a splash
Protein/Veg (1 kg)
- Water – 500 ml
- Sweet potato, diced – 500g
- Butter beans – 150g
- Chickpeas – 150g
- Red split lentils (soaked) – 100g
- Coconut milk – 100g/ml
Recipe
Step 1
Prepare the base
Soak the onion, garlic and ginger mix in 100ml tepid water for 5 min. Gently fry with a flavourless oil on a low heat until soft, golden and aromatic.
Step 2
Spice & Simmer
Mix the spice blend with 50ml water into a paste and add to your heated onion base. Cook gently until the oils release, stir in the tomatoes and cook until the oils separate again. Add the chickpeas, sear briefly, then simmer with a splash of water for 10–20 minutes until tender.
Step 3
Assemble & Serve
Pile the spiced chickpeas over your hot crispy fries, then drizzle with yogurt and add dollops of mint and tamarind chutney. Keep them separate for the best flavour contrast. Finish with chopped red onion, tomato and fresh coriander. Makes a delicious side or a main meal!
Chef's Tips:
Serve freshly assembled!
Nutritional Value for this recipe
Nutritional Values per 100g
Calories per serving: 125
Protein: 6g
Fat: 1g
Carbs: 55g
Sugar: 12g