10 portions
45 Min
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  • 1 Pack Farfalle Pasta (200g)
  • 1/4 Cup DLT CARNATION® Full Cream Evaporated Milk 330ml Carton
  • 1 Pack Bowtie Pasta (200g)
  • 1 Cup Tamarind Sauce
  • 2 Cup DLT Flour
  • 2 Cup Water
  • 1/2 Teaspoon Ginger Powder
  • 3 Unit Egg
  • 2 Pack DLT Maggi Masala Magic Aromatic Roasted Spices 6G Sachet
  • 1 Pack DLT Maggi Season-Up! All Purpose Powdered Seasoning 10G Sachet
  • 2 Cup Panko Breadcrumbs
  • 1/2 Teaspoon Cumin Ground
  • 1/2 Cup Brown Sugar
  • 1 Pack Dates, Medjool Chopped (100g)
  • 2 Cube DLT Maggi Garlic Onion Flavoured Seasoning Cubes 4G (Box Of 25)
  • 1/2 Teaspoon Coriander Ground
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  • In a pot bring tamarind sauce, dates and water to a boil, then simmer for 10 minutes.
  • Add brown sugar, ginger powder, cumin seeds, coriander seeds, Onion Garlic Cubes and stir until sugar has dissolved.
  • Allow this to simmer for another 20 minutes or until chutney thickens and becomes chunky
  • Remove from the heat and cool. Blend mixture until smooth. If mixture is too thick add water to suit.
  • Prepare bowties according to package instructions and set aside.
  • Place flour in a bowl and set aside. Combine breadcrumbs, Season Up and Masala Magic in a bowl and set aside.
  • In a separate bowl beat eggs and Evaporated Milk until well combined, set aside.
  • Heat oil for frying to 350°F/180°C.
  • Take pasta one at a time, toss in the flour, coat with egg mixture and then dredge in seasoned panko, place in a plate for frying.
  • Fry bowties until golden brown and drain on paper towels.
  • Serve chips hot with date & chutney dipping sauce.

Nutritional Information