These masala fries are essentially a crispy french fries version of Pakistan and Indian cuisine. With a few spices and a simple method make these fries easily at home. These homemade masala fries are a perfect appetizer. Serve them with lunches, dinners, take them to a potluck or enjoy it as a snack.
Potatoes are best served in the form of chunky chips or fries using different cooking methods including deep frying or baked in the oven. This is my verdict on potatoes. Period !
I think it holds weight as I have yet to meet a person who does not like french fries. French fries or chips are one of the most liked food throughout the world and that is why they have numerous variations and methods around the world to make them.
This is my version of crisp and crunchy french fries in Pakistani style. Masala fries are a common street food found throughout the country with a yummy green chutney.
Masala means spice in Urdu or Hindi language and as the name suggests these are literally spicy french fries. French fries are also called chips in the UK.
I love my Pakistani heritage and that's why I have shared quite a few recipes from Pakistan including Chicken Bread, Roghni Naan, Nankhatai and CakeRusk.
Table of Contents
Why This Recipe Works?
- These french fries are crispy, crunchy and spicy.
- Make this wonderful recipe with everyday pantry ingredients.
- These potato chips need little effort to put them together.
- These fries are a perfect comfort food.
- Serve these crispy fries as a side dish, an appetizer or as a snack.
- Beware, these fries are highly addictive.
What Are French Fries?
French fries, finger chips, French-fried potatoes or fries were originated from Belgium or France. A longtime dispute which is yet to be resolved.
Potatoes are cut into even long finger like strips. They are then deep fried to get a crispier skin with a soft gooey inside.
Fries can be made applying different methods just as oven, air fryer or small convection ovens.
These homemade masala fries are best served hot with condiments such as ketchup, peri peri sauce, mayonnaise, chutney or any local condiment.
In the U.S. the potato chips are usually made using Russet potatoes, which are also called the Idaho potatoes.
Which Potatoes to Use for Masala Fries?
The best potatoes are the Russet potatoes. Russet potatoes are also known as the Idaho potatoes. You may also make the french fries using Yukon Gold potatoes.
Both of these potatoes contain less moisture and less starch making them good for frying and avoid soggy fries.
You can also use King Edward potatoes.
Ingredients
Pro Tip # 1 - Room Temperature Ingredients
Always use room temperature ingredients (unless otherwise specified) for baking. Ingredients such as butter, eggs and other dairy ingredients like milk, sour cream, yogurt form an emulsion by trapping air inside the batter. The trapped air expands in the oven resulting in perfect baked treats.
- Russet Potatoes: Wash the potatoes and dry them thoroughly.
- Corn Starch: Gives crispiness to these fries.
- Chaat Masala: This Pakistani or Indian spice gives these chips masala or makes them spicy fries.
- Red Pepper: To add on to the masala of these chips.
- Salt
Pro Tip # 2 - Digital Scale
Use a digital scale to measure all-purpose flour and other dry ingredients. To measure with cup, fluff up the all-purpose flour container using a spoon, then scoop out the flour with spoon into the measuring cup. Never scoop out of the container. It may result in more flour than required resulting in dense bakes.
Instructions
These are basic process shots for this recipe. For detailed instructions refer to the recipe card at the bottom of this post.
1. Wash the potatoes and peel them.
2. Cut the potatoes using a sharp knife ¼ - ½ inch thick long pieces.
3. Dip the fries into cold water for an hour.
4. Place the fries on the paper towel.
5. Using another paper towel on the top of the fries pat dry them thoroughly.
6. Place the fries in a large bowl and sprinkle the olive oil and mix.
7. Sprinkle the spices and mix again.
8. Heat the oil at 400 F and fry the masala fries for 8 - 10 minutes until they turn golden in color.
Equipment
- One large bowl.
- Kitchen towel or paper towel.
- Wire rack.
- Frying pan.
- Cutting board.
Cooking Methods
- Oven: Arrange the masala fries in a single layer on the baking tray and bake at a preheated oven at 425 F for 20 - 22 minutes.
- Air Frying: Follow the procedure and prepare the fries according to the steps explained above. Then add the fries in the basket of the air fryer in a single layer trying to avoid overlapping of fries on each other. Set the air fryer at 375 F and bake to 13 - 15 minutes until the fries are golden brown. Once you are halfway through the cooking time, take out and shake the air fryer basket to ensure even cooking of the fries.
Double Frying Method
I usually single frying method for these masala fries. However, to make them crispier you can fry them twice, once at a lower temperature and then at a high temperature.
Once the fries are ready to be fried, heat the oil around 300 F and add the fries for up to five minutes. The fries would have lightly changed the color by then.
Take the fries out and spread them on a wire rack. Avoid overlapping of the fries. Now heat the frying oil at 400 F and re-fry the fries for another 7 - 8 minutes until they are golden in color.
Drain out any excess oil and transfer to the wire rack. Serve immediately.
Substitutions & Variations
- Spices: You can substitute the spices as per your choice. If you are familiar with Pakistan and Indian spices, then feel free to add garam masala, red chili powder, turmeric, garlic powder, black pepper, cumin powder or curry powder etc as per your taste buds.
- Cayenne Pepper: Substitute cayenne pepper for chat masala in equal quantity or according to your taste.
- Mango Powder: Add ½ teaspoon of mango powder for an extra kick to these chips.
- Corn Flour: Use corn flour if you do not have corn starch handy.
Serving Suggestions
- Dipping Sauce: Serve it with a choice of your favorite dipping sauces. I like to have them with mayonnaise or easy homemade Peri Peri Sauce. Tomato ketchup is an all time favorite dip or condiment to be used with fries.
- Cilantro Chutney: Serve the masala fries with a freshly made cilantro chutney.
- Sour Cream Dip: Serve it with sour cream dip.
- Sriracha mayo is another option to serve the fries with.
Expert Tips
Even Thickness: Cut the french fries in same thickness to ensure even cooking.
Batch Cooking: Do Not over fill the frying pan with fries and work in batch cooking. It is important to keep in mind that the fries should not overlap in the frying pan or they will be soggy.
Dry Them Properly: Once you drain out the water of the fries then pat them dry completely before adding the spices. Properly dried fries will give you crispiness. Use a paper towel or clean kitchen towel to dry the excess water out of the potato slices.
High Heat: It is important to fry the french fries at high heat up to 350 F to ensure chunky fries that are crispier in texture.
Be Careful: The oil would be very hot used to cook the fries. Be very careful in handling the fries during the process.
Excess Oil: Take out the excess oil from the fries before taking them out of the frying pan to drain them completely.
Dip the Potatoes in Water: It is important to place the fries in a bowl of cold water. This will do two things. It will help preventing the exposure of potatoes with oxygen that will turn them brown.
The cold water will also help to remove the starch and sugars in the potatoes help preventing the quick browning of fries during frying.
The cold water also stiffens the potatoes cell walls that will give you crispier fries. It is also important to dry the fries once you take them out of water and ready to add spices to it.
Frequently Asked Questions
Yes, for sure. Use the same quantity and skip the first few steps of peeling and cutting the potatoes. Just use the frozen fries and add the spices and follow the rest of the steps as mentioned in the steps above.
I do not recommend it as the red potatoes contain more sugars and starch that can brown the potatoes while frying rather quickly. The red-skin potatoes have more water quantity as well and can result in soggy fries.
Masala means spices. Chaat masala is a Pakistan and Indian spice that is a combination of coriander seeds, red chilli powder, mango powder, asafoetida (heeng) and cumin seeds. It is spicy and a bit tarty in taste.
I do not recommend reheating the french fries in the microwave as it will make them soggy. Arrange the french fries in the air fryer basket and re heat at 300 F for 8 - 10 minutes. You can re heat them in the oven at 300 F for 10 minutes as well.
Absolutely, it is so easy to store the masala fries just like the store brought fries. Spread the fries in a single layer on a baking tray and place them in the freezer. Once frozen, stash the fries in an airtight container or a ziploc bag. They will stay fresh for up to 3 months. Once you are ready, take out the fries out of the freezer and just deep fry them like frozen fries.
How To Store
- Store the leftover fries in an airtight container for up to 2 days in the fridge. Reheat them in the oven or the air fryer. Do not re heat in the microwave.
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Recipe
Masala Fries
Equipment
- large bowl
- Wire rack.
- Paper towel or paper towel
- Frying pan
Ingredients
- 4 russet potatoes (840 g)
- 1 tablespoon olive oil (13 g)
- 2 tablespoon cornstarch (20 g)
- ¾ teaspoon salt
- ½ teaspoon red chilli powder (1.97 g)
- 1 teaspoon chaat masala
- neutral oil for deep frying
- fresh coriander for garnish
Instructions
- Peel and cut the potatoes.
- Place them in cold water for an hour.
- Take the fries out of the water and remove excess water by pat drying them using a kitchen towel or paper towel.
- Take a large bowl and add the fries in it. Coat them with olive oil.
- Sprinkle the spices and coat once again.
- Heat the oil in a large frying pan at 400 F and fry the masala fries for 8 - 10 minutes.
- Take them out and remove excess oil and serve immediately.
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