Exotic Chips/Fries! Chilli Roasted Sweet Potato Chips with a Marigold Petal Masala Dust

Exotic Chips/Fries! Chilli Roasted Sweet Potato Chips with a Marigold Petal Masala Dust

Exotic Chips/Fries!

Chilli Roasted Sweet Potato Chips with a Marigold Petal Masala Dust

Exotic Chips/Fries! Chilli Roasted Sweet Potato Chips with a Marigold Petal Masala Dust

It’s not often that I can say that today’s recipe has been made with ingredients that have been created by a friend, but I am happy to say that today is an exception. I first met Sumayya online about three years ago, on Twitter I believe – we then met each other in person a couple of times at food writer’s and bloggers events/conferences, and we have continued to follow each other’s careers with interest online, as well as offline! So, when Sumayya launched her new business venture earlier on this year, I was delighted as well as happy to support her and her business, and today’s recipe is the first of three Masala Monsoon spice recipes that I have been developing with her incredibly exotic and floral garam masala blends. This is how Sumayya describes her new business and the products she sells, who couldn’t be captivated at the romance of her blends…….

……..”Masala Monsoon, Inspired Aromatic Blends evoke the scent of the earth after warm rains – Our first aromas are: Rose, Jasmine, Marigold garam masalas……Masala Monsoon is created to bring to you the best memories I have of my homeland, my travels and spice. Inspired by the warm rains of the monsoons, the tropical showers and the rains of my adopted land now, I bring to you my first range of Floral Garam Masalas, each reliving a childhood memory for indigenous flowers of my nation, global spice yet creating blends you can use in any cuisine or food. Your imagination is the limit alone”…….Sumayya Usmani

Exotic Chips/Fries! Chilli Roasted Sweet Potato Chips with a Marigold Petal Masala Dust

Sumayya very kindly sent me samples of her three garam masala blends, and I decided to use the marigold petal garam masala in my first recipe for Chilli Roasted Sweet Potato Chips with a Marigold Petal Masala Dust. She describes her marigold masala as being “an earthy and festive blend that is inspired by the haunting scent of the earth after a monsoon shower” and I thought that the earthy taste of the marigold petals, which I grow and use myself (especially in salads), would be the perfect spice blend for some oven baked sweet potato chips that I made just in time for Chip Week, which runs from the 17th to the 24th February this year.

Exotic Chips/Fries! Chilli Roasted Sweet Potato Chips with a Marigold Petal Masala Dust

To counterbalance the sweet, earthy flavour of the sweet potatoes, I cooked them in a little chilli oil for a subtle kick; these chips were served with a spicy mango and marigold masala dip alongside a selection of naan and pitta breads for the ultimate “chip butty”! The marigold petal garam masala was earthy and pungent, with layers of hauntingly complex spice flavours and we both loved the extra taste dimension that it brought to these oven roasted chips (fries).

Exotic Chips/Fries! Chilli Roasted Sweet Potato Chips with a Marigold Petal Masala Dust

We both devoured these “street food” style sweet potato chip sandwiches as an exotic vegetarian lunch the other day and I have plans to make these chips again, maybe to serve alongside a vegetable tagine or with some couscous.  The other two garam masala blends in the Masala Monsoon range are Jasmine petal garam masala, “an  exotic and calming blend that is inspired by the scent of a garden after a monsoon shower” and Rose petal garam masala, “a romantic and celebratory blend that is inspired by the heady weight of the air after a monsoon shower”……and I am looking forward to creating some new recipes using these two blends too…..maybe a cake or some biscuits? Or maybe even an exotic floral bread loaf? 

Exotic Chips/Fries! Chilli Roasted Sweet Potato Chips with a Marigold Petal Masala Dust

If you fancy trying some of Sumayya’s spice blends in your cooking and baking, and I heartily recommend that you do, then you can buy them online here: Masala Monsoon Shop as well as at the stockists here: Stockists of Masala Monsoon Products. In this current time of hardship and recession, it is heart-warming to see a small company take its first baby steps towards what I hope is successful and flourishing business; and it is the small artisan businesses such as Masala Monsoon that I will be supporting today and in the future – I hope that my recipe today has inspired you to want to try one (or all) of these exotic spice blends too, I’ll be back soon with some more new recipes as well as a book review or two. Have a wonderful weekend, Karen 

Masala Monsoon Garam Masala Blends

Disclaimer: I was sent some samples of the range to try, with no request to post my findings here – I chose to share these spice blends with my readers as I was very impressed with them and I would like to support Sumayya in her new business venture. I have no commercial links to Sumayya or her company. 

Exotic Chips/Fries! Chilli Roasted Sweet Potato Chips with a Marigold Petal Masala Dust

Chilli Roasted Sweet Potato Chips with a Marigold Petal Masala Dust

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Serves	2 to 3
Prep time	15 minutes
Cook time	25 minutes
Total time	40 minutes
Dietary	Vegetarian
Meal type	Appetizer, Lunch, Side Dish, Snack
Misc	Pre-preparable, Serve Hot
Occasion	Barbecue, Casual Party, Halloween
Region	Indian
By author	Karen S Burns-Booth

A floral and exotic twist on oven baked potato chops, these chips are made with sweet potatoes that are seasoned with marigold petal garam masala and are baked in chilli oil. Perfect as an accompaniment or as a main meal or snack when served with naan bread or pitta bread and a spiced mayonnaise dip.

Ingredients

• 2 large sweet potatoes, peeled and cut into even sized "chips"
• 1 tablespoon chilli infused oil
• 2 teaspoons Masala Monsoon Marigold Petal Garam Masala mix
• 1/2 teaspoon sea salt flakes, such as Malden
• extra marigold petal garam masala for sprinkling
• naan bread and/or pitta bread to serve
• mayonnaise to serve

Note

A floral and exotic twist on oven baked potato chips, these chips are made with sweet potatoes that are seasoned with marigold petal garam masala and are baked in chilli oil. Perfect as an accompaniment or as a snack when served with naan bread or pitta bread and a spiced mayonnaise dip. (I used Masala Monsoon Marigold Petal Garam Masala in this recipe, which can be ordered online)

Directions

Step 1	Pre-heat oven to 225C/450F/Gas 7
Step 2	Place the sweet potato chips into an oven proof tray, preferably metal, in a single layer and add the oil, marigold petal garam masala and salt - mix well so all of the chips are coated in the oil and seasoning.
Step 3	Roast the sweet potato chips for 20 to 25 minutes, or until the chips are cooked, crispy on the outside and soft on the inside. NB: we like ours a little charred on the edges - cook to taste.
Step 4	Serve them immediately with an extra dusting of the marigold petal garam masala over them.
Step 5	To serve, some ideas: Make an exotic chip butty (sandwich) by adding them as a filling to hot mini naan bread or pitta bread. Make a spiced mayonnaise dip by adding some marigold petal garam masala, a little chilli oil and some mango chutney to mayonnaise and serve with the chips and naan/pitta bread.

Exotic Chips/Fries! Chilli Roasted Sweet Potato Chips with a Marigold Petal Masala Dust

Exotic Chips/Fries! Chilli Roasted Sweet Potato Chips with a Marigold Petal Masala Dust

Exotic Chips/Fries! Chilli Roasted Sweet Potato Chips with a Marigold Petal Masala Dust