Chaat Masala Fries
Smoky Masala Wedges
Chips, wedges, fries, which ever description or variety of fried spud you prefer there’s no getting away from it…there’s nothing that comes close to a perfectly crisped chip. No matter how abstemious with your starch you might be I challenge you not to pinch a fry or wedge from your dining neighbour’s plate, they stress test the virtue of self control and discipline. So to add to the temptation I’m throwing my Chaat Masala Fries into the ring or rather into the fryer. They’re my version of Indian spiced chips using the smoky, tangy Indian salt mix known as Chaat Masala, which you can pick up from most Asian grocers or online, it’s an investment worth making. These fries are a great companion to my Rajah Burger or Rajah Fried Chicken and make a perfect side to my Sticky Tamarind Ribs. One thing’s for sure you’ll definitely go back for just one more portion!
Makes up to 10 portions
- 2.5kg white ‘jacket’ potatoes
- 400g gram flour
- 1 tbs dried crumbled fenugreek leaves
- 1 tbs chilli flakes
- 1 tbs turmeric
- 50ml water
- 150ml vegetable oil or enough for deep frying
- 2 tbs Chaat Masala
How To Make Chaat Masala Fries
Wash the potatoes thoroughly but no need to peel them. Slice in half then slice each half lengthways approximately half a centimetre thick. Mix half the gram flour with the water and then add the fenugreek leaves, turmeric, chilli flakes, and salt. Cover and leave to cool in the fridge for a couple of hours.
If you’re using a fryer set it to 1300C and fry the potatoes for around 8 -10 minutes until they’re cooked but not golden. Remove the fries from the oil, drain and leave to cool. Turn up the heat to 1700C, dredge the fries in the remaining gram flour then carefully pop back into the fryer for 3-4 minutes until they’ve become golden and brown, dust with the chaat masala and serve straightaway with a suitable chutney, raitha or dip…don’t forget to share!