Easy
13 min
Ingredients
- 1 Cup Tamarind Sauce
- 1 Pack Pitted Dates (chopped, 100g)
- 2 Cups Water
- 1/2 Cup Brown Sugar
- 1/2 Teaspoon Ginger Powder
- 1/2 Teaspoon Ground Geera/Cumin
- 1/2 Teaspoon Ground Coriander
- 2 Cubes MAGGI® Onion and Garlic Cubes
- 200 Grams Pasta of choice (we've chosen Farfalle/Bowtie) cooked according to package instructions
- 2 Cups All-Purpose Flour
- 2 Cups Panko Breadcrumbs
- 2 Packets MAGGI® Season-Up Ginger Powdered Seasoning (10g)
- 3 Units Egg
- 1/4 Cup CARNATION® Full Cream Evaporated Milk
- 4 Cups Vegetable Oil
Instructions
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1. 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.
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2. 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.
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3. Place flour in a bowl and set aside. Combine breadcrumbs and Season Up in a bowl and set aside.
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4. In a separate bowl beat eggs and Evaporated Milk until well combined, set aside.
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5. Heat oil for frying to 350°F/180°C.
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6. 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.
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7. Fry coated pasta until golden brown and drain on paper towels.
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8. Serve chips hot with tamarind and date chutney.