5 from 10 votes
Crispy Masala Fries
Crispy Masala Fries are made from starchy potatoes, cut uniformly and soaked in ice water to remove excess starch. Tossed with corn starch and lightly salted, they are deep-fried twice at controlled temperatures to achieve a crisp exterior and fluffy interior. The fries are seasoned immediately after frying with a blend of chaat masala, red chili powder, and optional dried mango powder, then garnished with fresh coriander for a flavorful finish.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings:
2
Calories:
519 kcal
Course:
Side Dish, Appetizer, Snacks
Cuisine:
Indian, Pakistani
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 519
% 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.