Desi Curly Fries Recipe

Preheat & prep

Preheat your oven to 220°C (425°F). Line two baking sheets with parchment paper or lightly oil them to prevent sticking.

Cut potatoes into curly fries

Wash and scrub the potatoes; leave skin on for texture. Using a curly fry cutter or a spiralizer with a thick spiral blade, cut each potato into curly spirals. If you don’t have a spiralizer, you can slice into long thin matchsticks and wind them into loose curls by hand—aim for even thickness so they bake uniformly.

Dry & toss

Place the cut potatoes in a large bowl and pat very dry with kitchen towels or paper towels. Excess moisture prevents crisping. Once dry, sprinkle the cornstarch over the potatoes and toss gently to coat evenly; this helps create a crisp exterior.

Season & oil

Drizzle the vegetable oil over the coated spirals and add 1 tsp of salt. Toss gently to coat every piece with oil and cornstarch. Arrange the curls in a single layer across the prepared baking sheets; avoid overcrowding so hot air can circulate.

Bake & flip

Bake for 15 minutes, then rotate the baking sheets and use tongs to turn the fries so the undersides can brown. Continue baking 10–15 more minutes, or until golden brown and crisp at the edges (total 25–30 minutes). For extra crispness, broil 1–2 minutes at the end while watching closely to prevent burning.

While the fries bake, combine chaat masala, red chili powder, ground roasted cumin, amchur, and black salt in a small bowl. Stir until evenly mixed. Taste and adjust salt or chili to preference. This dry masala will be sprinkled on hot fries to release aroma and flavor.

When fries are crisp and out of the oven, immediately transfer to a large warm bowl or platter so the heat helps the masala stick. Sprinkle the prepared desi masala evenly over the fries; toss gently to coat. Add remaining 1/2 tsp salt if needed.

Sprinkle chopped cilantro and grated Parmesan (if using) over the fries. Serve with lemon wedges on the side for squeezing and with chutney or ketchup if desired.