Masala Fries Recipe
These Masala Fries are crispy and crackling from outside, and juicy from the inside. A no-fuss recipes that requires minimal ingredients, and it’s truly a time saver.
You may have tried the basic French fries, or grandmother’s homemade chips. However, these spicy and tangy masala fries is better than all other fries. The juicy and crispy potatoes loaded with spices make your plates so much please.
I’ve made this recipe so many times, and now it becomes the go-to recipe for my kids lunch box.
After a couple of alterations, and additions I’ve finally refine this recipe. The secret ingredient that brings the real taste is the garlic paste. You can also make different additions to make it superior.
Why You Will Love This Masala Fries Recipe?
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Best Flavor: The coated spices on fries give the best tangy flavor. Plus, the garlic paste makes the fries aromatic and savory.
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Easy To Make: This Masala fries recipe is different from other recipes on the Internet. And I’ve eliminated the baking and air frying steps. That’s why this recipe is so easier and straightforward.
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Best For Large Gatherings: Masala fries easily come out in batch, and it’s perfect for large gathering, portions, or picnics. Specially, if you’re traveling on a RV, must add this recipe on your favorites list.
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Comes Out So Quickly: You don’t need to hover over the stove for long, because these Masala fries come out so fast. And you just need to deep fry them for 4 – 5 minutes.
Ingredients
Potatoes: I’m using French fingerling potatoes. You can use any type of potatoes with less starch. The less starch means the more crispy and juicy fries. Plus, I prefer to use the large size potatoes to get the best slices.
Marinations: For marination you need fewer spices, and I bet all of them are available in your pantry. These spices include; Red chili powder, dry coriander powder, red chili flakes, garlic paste, and salt. Corn flour is another crucial item that makes the chips crispy.
Oil: I’m using blend of canola, soybean, and sun-flower oil. You can use any type of cooking oil try fry the chips.
How To Make Masala Fries
- Cut The Fries:I’m using my secret way to cut the potatoes in French fries form. First cut out the top and bottom end of potatoes. Then stand the potato vertically, and thinly cut all the four edges to get the nice rectangular shape. Next, cut the potato into 3 or 4 slices, each about 1 cm thick. After that, slice each of these pieces into 1 cm thick strips.
- Soak In Water:Take a large bowl, add water and salt in it. Then, soak the potatoes sticks in this water to remove the excess starch. Leave the bowl for 15 minutes.
- Dry The Potatoes: After 15 minutes drain the fries. I’m using tissue paper to remove the excess moisture over the fries. Keep in mind that the moist potatoes sticks can leads to soggy fries, so don’t skip this step.
- Marination: Combine the potatoes stripes, and other marination ingredients in a bowl. Mix it well to perfectly coat the spices over the fries.
- Frying: Heat the oil in a pan around 200°c and gently add the potatoes sticks one by one. Be sure to stir the specula to prevent them from sticking together. Also, keep flipping them to achieve the perfect texture.
Tips For Getting Perfect Masala Fries
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Always use the low-starch potatoes like Yukon Gold Potatoes or Russet, because low-starch potatoes come out crispier. And such potatoes absorb less oil while frying, that’s why they are healthier option.
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I prefer to soak the potatoes in a salty water for few minutes, this helps to reduce the starch level in potatoes.
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Make sure to pat dry the moisture from the potato slices before marinating them. Otherwise, the fries may end up being soggy and soft.
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Use the Paprika powder if you want a more zesty and fiery taste. The Paprika will also elevate the appealing of fires making them more reddish.
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Be careful not to over-fry the fries, as they may become too dark and hard, potentially ruining the entire dish. I find that 200°C is the ideal temperature for frying. Additionally, remember to flip the fries regularly to achieve a nice golden texture.
FAQs
How To Serve Masala Fries?
I don’t think you need to serve any main course meal with Masala fries. I prefer to serve masala fires with ketchup, mayonnaise, mint chutney, or cold drinks.
If you’re a real foodie, you use these Masala fries in burgers, wraps, and sandwiches.
Also, it’s also a good idea to serve fires with grated cheese and chopped onions toppings.
Other Frying Recipes
Masala Fries Recipe
Ingredients
- 3 Potatoes
- 2 tsp Corn flour
- 1/3 tsp Salt
- 1/3 tsp Red chili flakes
- 1/2 tsp Coriander powder
- 1/2 tsp Red chili powder
- 1/2 tsp Garlic paste
- Oil (for frying)
Instructions
- Cut The Potatoes: First, trim the top and bottom ends, then vertically slice the edges to form a rectangular shape. Next, cut the potato into 3 or 4 slices, each 1 cm thick. Finally, slice each piece into 1 cm thick strips.
- Soak Potatoes In Water: In a large bowl, mix water and salt. Soak the potato sticks in this water for 15 minutes to remove excess starch.
- Remove The Moisture: After 15 minutes, drain the fries. Use tissue paper to remove excess moisture. Moist potato sticks can result in soggy fries, so don't skip this step.
- Apply The Spicy Coat: Mix potato strips and marinade ingredients in a bowl, ensuring spices coat fries evenly.
- Frying: Heat oil to 200°C in a pan. Carefully add potato sticks, stir to prevent sticking, and flip for perfect texture.
