These Masala Fries offer a delightful, vibrant and Pakistani twist to the traditional French fries. With a simple combination of spices and an easy cooking method, you can create these crispy homemade fries with ease.
Raise your hand if you love fries. This universally adored snack transcends borders and cultures, with each region boasting its own mouthwatering twist.
My recipe takes you on a flavor journey to Pakistan and India, where crispy, golden spicy fries are treated as a popular and beloved street food.
These fries make for a perfect appetizer, ideal for accompanying lunches, dinners, or as a tasty snack to enjoy anytime.
Table of Contents
Why You'll Love This Recipe
- These comfort food fries are golden, crispy perfection with delightful crunch and a soft interior.
- Turn pantry staples into these amazing french fries effortlessly.
- This easy recipe is perfect for busy weeknights or spontaneous gatherings along with this Peri Peri Mayonnaise dip or pair great with this amazing Chicken Bread.
What are Masala Fries?
These fries with masala (spices) are a flavor explosion inspired by the vibrant spices of India and Pakistan.
"Masala" means "spice" in Hindi and Urdu, and these fries live up to their name with a twist of aromatic spices.
Best of all, they're incredibly versatile. Make them in the oven, air fryer, or even a small convection oven – whatever suits you. And because homemade is always better, you can control the level of spice to your liking as well.
Potatoes for Frying
Choosing the right potato is crucial for achieving perfectly crispy and delicious french fries. Here are the two types that I prefer for fries.
- Russet/Idaho Potatoes: These are the classic choice for french fries, known for their low moisture and high starch content. Their starchy flesh fries up beautifully, resulting in a fluffy interior and a satisfyingly crisp exterior.
- Yukon Gold Potatoes: Offering a slightly creamier texture and mild sweetness compared to Russets, Yukon Golds can also make great fries. Just be sure to cut them slightly thicker to avoid them becoming mushy.
- Why Low Moisture and Starch Matter: High moisture content can lead to soggy fries, while too much starch can make them gummy. These varieties strike the perfect balance, ensuring crispy perfection with every bite.
Ingredients
- Russet Potatoes are perfect for these chips. Wash the potatoes and dry them thoroughly.
- Corn Starch adds crispiness to these fries.
- Chaat Masala is an aromatic Pakistani/Indian spice that makes these fries special.
See the recipe card below for a full list of ingredients and quantities.
Substitutes & Variations
- I prefer the potatoes peeled but you can use them with skin on as well.
- Experiment with different spices to personalize your masala (spice) blend. Cumin, garam masala, coriander powder, paprika, and chili powder are common choices.
- Mango Powder will give an extra kick to these chips. Add ½ teaspoon of mango powder when you mix the spices.
How to Make Masala Fries
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
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 fries for 8 - 10 minutes until they turn golden in color.
Different Cooking Methods
- Oven: Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Arrange the fries in a single layer, ensuring space for even crisping. Preheat the oven to 425°F (220°C) for crispy edges. Bake for 20-22 minutes, flipping halfway through for uniform browning.
- Air Frying: Arrange the masala-coated fries in the air fryer basket, ensuring they don't overlap to allow for even crisping. Preheat the air fryer to 375°F (190°C) and air fry for 13-15 minutes, keeping a close watch until they turn golden brown and crispy. Remember to gently shake the basket halfway through cooking for uniform crisping - a little jig for perfectly cooked fries.
Double Frying Method
Typically, I use a single frying method for these fries. However, for an extra crispy texture, you can opt for a double frying technique. Here's how:
- After the fries are ready for frying, heat the oil to around 300°F and fry the fries for up to five minutes until they lightly change color.
- Remove the fries from the oil and place them on a wire rack, ensuring they don't overlap.
- Heat the frying oil to 400°F and fry the fries again for 7-8 minutes until they turn golden brown.
- Drain any excess oil and transfer the fries to the wire rack. Serve immediately.
Serving Suggestions
- Pair the fries with Classic ketchup or mayonnaise, Spicy aioli or sriracha mayo, Homemade chutney or raita, or any of your favorite dipping sauce.
Expert Tips
- Soaking fries in cold water is crucial for multiple reasons. It prevents browning by limiting potato exposure to oxygen, removes starch and sugars to prevent quick browning during frying, and stiffens potato cell walls for crispier fries. After soaking, thoroughly dry the fries before seasoning.
- Even Thickness is important to ensure even cooking of the fries. Cut the potatoes in same thickness.
- Avoid overfilling the frying pan with fries; cook in batches instead. Ensure the fries don't overlap in the pan to prevent sogginess.
- Fry the French fries at high heat, up to 350°F, to achieve chunky fries with a crispier texture.
Recipe FAQs
Absolutely, simply skip the initial steps of peeling and cutting, and proceed directly with seasoning the frozen fries as mentioned above.
I don't recommend using red potatoes because they contain more sugars and starch, which can cause the potatoes to brown quickly during frying. Additionally, red potatoes have a higher water content, which may result in soggy fries.
"Masala" translates to "spices". Chaat masala, a popular spice blend in Pakistan and India, combines coriander seeds, red chili powder, mango powder, asafoetida (heeng), and cumin seeds. It offers a spicy and tangy flavor profile.
Reheating French fries in the microwave is not recommended as it can make them soggy. Instead, arrange the fries in the air fryer basket and reheat at 300°F for 8-10 minutes, or reheat them in the oven at 300°F for 10 minutes.
Certainly! Storing these fries is as easy as store-bought fries. Simply spread the fries in a single layer on a baking tray and freeze them. Once frozen, transfer the fries to an airtight container or a ziplock bag. They will remain fresh for up to 3 months. When you're ready to enjoy them, remove the fries from the freezer and deep fry them as you would with frozen fries.
How to Store
Refrigerate
To preserve leftover fries, store them in an airtight container in the fridge for up to 2 days. When ready to enjoy, reheat them in the oven or air fryer. Avoid reheating in the microwave.
Freezing Instructions
Spread the fries (fried or uncooked) on a baking tray and freeze for about an hour until hardened. Transfer the frozen fries to a ziplock bag or airtight container and store in the freezer for up to 2 months.
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Related Recipes
Recipe
Masala Fries
Equipment
- large bowl
- Wire rack.
- 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.
Notes
- Soaking fries in cold water is crucial for multiple reasons. It prevents browning by limiting potato exposure to oxygen, removes starch and sugars to prevent quick browning during frying, and stiffens potato cell walls for crispier fries. After soaking, thoroughly dry the fries before seasoning.
- Even Thickness is important to ensure even cooking of the fries. Cut the potatoes in same thickness.
- Avoid overfilling the frying pan with fries; cook in batches instead. Ensure the fries don't overlap in the pan to prevent sogginess.
- Fry the French fries at high heat, up to 350°F, to achieve chunky fries with a crispier texture.
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