Masala Fries Recipe

Prepare potatoes

Peel the potatoes (optional) and cut into even matchstick fries about 1/4 - 1/2 inch thick. Rinse cut potatoes under cold running water to remove surface starch.

Place the cut potatoes in a large bowl and cover with the cold water (about 6–8 cups). Add 1 tsp salt to the water and soak for 30 minutes to 1 hour. This removes excess starch and helps achieve crispiness.

After soaking, drain the potatoes and rinse one more time. Spread them on a clean kitchen towel or paper towels and pat thoroughly dry. Any surface moisture will cause oil splatter and sogginess.

Toss the dried fries with 2 tbs cornstarch in a large bowl until evenly coated. The coating should be light and powdery — shake off excess.

First fry (blanch)

Pour about 1 cup of vegetable oil into a heavy-bottomed saucepan or deep skillet so it is about 1–1.5 inches deep. Heat the oil to 320°F (160°C). If you don't have a thermometer, heat until oil shimmers and a wooden spoon bubble test produces small steady bubbles. Working in batches, fry the coated fries for 3–4 minutes until they are soft and pale but not browned. Use a slotted spoon to transfer fries to a tray lined with paper towels to drain.

Second fry (crisp)

Increase the oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove with a slotted spoon and drain on fresh paper towels. Immediately sprinkle 1 tsp fine salt evenly over the hot fries while they drain.

While fries are hot and just after draining, combine the masala spices in a small bowl: 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp amchur (or lemon zest), 1/2 tsp garam masala, 1/2 tsp red chili powder, 1/4 tsp black pepper, 1 tsp chaat masala, and 1/2 tsp crushed kasuri methi (if using). Stir to blend.

Place hot fries in a large mixing bowl. Drizzle 1 tablespoon vegetable oil over them to help spices adhere, then immediately sprinkle the prepared masala mix evenly over the fries. Toss gently but thoroughly with tongs or by shaking the bowl until fries are evenly coated.

Squeeze 1 tablespoon fresh lemon juice over the seasoned fries and toss once more to distribute tang. Taste and adjust seasoning: add more chaat masala or salt to taste, or a pinch of red chili powder if you want extra heat.

Transfer fries to a serving platter. Garnish with 2 tablespoons chopped fresh cilantro and optional sliced green chilies for heat. Serve immediately while hot and crispy.