5.0 from 15 votes
Crispy Masala Fries
Crispy, golden fries with a tender interior seasoned to perfection with a tangy, spicy homemade seasoning mainly consisting of chaat masala and red chili powder.
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) white starchy potatoes e.g russet
- 2 tablespoon cornflour (cornstarch)
- neutral oil for deep frying
- fresh coriander for garnish
Masala Seasoning
- ½ teaspoon salt plus extra for sprinkling
- ½ teaspoon red chili powder
- 1 teaspoon chaat masala
- ¼ teaspoon dried mango powder (amchoor) optional
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 that have less moisture content like russet, idaho or yukon gold.
- Season immediately when you get the fries out from the hot oil. The seasoning sticks better when the fries are piping hot.
- You can also freeze these fries. After your first fry cool down the fries in a single layer. Then put them in a zip-lock bag and freeze for 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
Monounsaturated Fat
18g
Trans Fat
0.1g
Sodium
608mg
(25%)
Potassium
1273mg
(36%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
154IU
(3%)
Vitamin C
59mg
(66%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
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.