Crispy Masala Fries
User Reviews
5
Crispy Masala Fries
Description
This recipe uses starchy varieties like russet or Yukon Gold for ideal texture. Cutting fries uniformly ensures even cooking. Soaking in cold water for at least 30 minutes helps leach excess starch and promotes crispness. Thorough drying before coating with corn starch prevents sogginess.
The fries are fried at a moderate oil temperature (320°F / 160°C) in batches to avoid overcrowding and ensure even cooking. A short initial fry sets them, followed by a cooling phase before a second fry would typically be done to maximize crispness (implied by cooling on a rack). Seasoning with the masala mix and salt while fries are hot aids flavor adherence. Fresh coriander adds herbal brightness.
This snack suits occasions where crispy, savory, spiced fries are desired, pairing well with chutneys or as a side to Indian dishes. Proper technique yields fries with a crunchy exterior, soft inside, and lively spice notes.
Fries can be prepared ahead and frozen after the first fry by cooling them in a single layer and storing in zip-lock bags for up to two months. This allows for quick frying later. Season immediately after frying to ensure the spice mix sticks well.
Ingredients
- 3 large (600g) potato e.g russet, white starchy
- 2 tablespoon corn starch aka cornflour
- neutral oil for deep frying
- Coriander for garnish, fresh
Masala Seasoning
- ½ teaspoon salt plus extra for sprinkling
- ½ teaspoon red chili powder
- 1 teaspoon chaat masala
- ¼ teaspoon amchoor powder optional, dried mango powder
Instructions
- Wash and peel the potatoes. Cut into 1 ¼ cm (½") fries. You can use a crinkle cutter or regular knife. Keep all the fries uniform in size for even cooking and browning.
- Add ice to a bowl of cold water. Soak the potatoes for an hour ideally or 30 minutes minimum.
- Transfer fries to a sieve and drain the water. Rinse once and then pat dry completely on a kitchen towel.
- Put the potatoes in a medium sized bowl and toss with cornflour and ½ teaspoon salt. Shake off any excess cornflour.
- Fill a pot with oil but leave enough room on the top for the oil to rise when you add potatoes or it will overflow. Heat the oil to 160°C (320°F). If you don't have a thermometer test with a chopstick. The oil will bubble slightly but won't be very hot.
- On medium heat, drop the fries carefully in the pot. Don't overcrowd the pan. Fry in two batches. Let fries sit for 2 minutes and then stir gently so they don't stick together. Cook for total 5 minutes only.
- Spread the fries on a wire rack. Let them cool down completely. It might take an hour or so. You can also pop them in the fridge or freezer to quicken the cooling process.
- Heat the oil to 205°C (400°F) now. Check with a chopstick, there will be more bubbles this time.
- The oil is very hot so carefully drop the fries into the pot. Fry in two batches and avoid overcrowding as that will bring the temperature down. Stir 2-3 times to attain an even golden colour. Fry for 5 minutes on high heat until they are golden brown. Keep an eye and don't burn.
- Transfer to a sieve and immediately add the seasonings: a dash of extra salt, red chili powder, chaat masala and dried mango powder. Toss to season well.
- Enjoy hot with ketchup or mayonnaise.
Notes
- Use starchy potatoes like russet or Yukon Gold for best crispness.
- Season fries immediately after frying while hot for better flavor adherence.
- After the first fry, cool fries in a single layer before freezing in zip-lock bags; freeze up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 519kcal | 26% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Sodium | 608mg | 25% |
| Potassium | 1273mg | 27% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 154IU | 3% |
| Vitamin C | 59mg | 66% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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