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Restaurants›Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant›Loaded Fries Recipe

Loaded Fries Recipe

Name: Masala Malt Co. Indian Cuisine & Bar | Indian Restaurants Loaded Fries Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 cups Russet potatoes; 4 cups Vegetable oil (for frying); 1 tsp Salt; 0.5 tsp Black pepper; 0.5 cups Onion (finely chopped); 0.5 cups Tomato (finely chopped, seeded); 1 unit Green chili (finely chopped); 0.25 cups Fresh cilantro (chopped); 0.5 cups Yogurt (plain, whisked); 2 tbs Tamarind chutney; 2 tbs Green chutney (cilantro-mint); 0.5 tsp Roasted cumin powder; 1 tsp Chaat masala; 0.5 tsp Red chili powder; 0.25 tsp Garam masala; 0.5 tsp Amchur (dry mango powder) or lemon juice; 0.5 cups Sev (crispy chickpea noodles) or crushed papdi; 2 tbs Finely chopped fresh mint (optional); 2 tbs Thinly sliced green onions; 0.25 tsp Extra chaat masala; 2 unit Lemon wedges

Inspired by Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant

Time1h 10m

Serves4

Crispy fries with desi masala toppings.

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Ingredients

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Fries

4 cups Russet potatoes

4 cups Vegetable oil (for frying)

1 tsp Celtic sea salt

1/2 tsp black pepper

Desi Masala Topping

1/2 cups Onion (finely chopped)

1/2 cups Tomato (finely chopped, seeded)

1 unit Green chili (finely chopped)

1/4 cups Fresh cilantro (chopped)

1/2 cups Yogurt (plain, whisked)

2 tbs Tamarind chutney

2 tbs Green chutney (cilantro-mint)

1/2 tsp Roasted cumin powder

1 tsp chaat masala

1/2 tsp Red chili powder

1/4 tsp Garam masala

1/2 tsp Amchur (dry mango powder) or lemon juice

1/2 cups Sev (crispy chickpea noodles) or crushed papdi

2 tbs Finely chopped fresh mint (optional)

Optional Garnishes

2 tbs Thinly sliced green onions

1/4 tsp Extra chaat masala

2 unit Lemon wedges

Method

Fries

Prep potatoes

Peel (optional) and cut russet potatoes into 1/4 to 1/2-inch fries. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch. This helps them crisp up.

Parboil (optional step for extra crisp)

After soaking, drain and rinse fries. Bring a pot of salted water to a boil, add fries and simmer 3 minutes. Drain and spread on a kitchen towel to dry completely.

First fry (blanch)

Heat vegetable oil in a deep pot or fryer to 325°F (160°C). Fry the dried fries in batches for 3–4 minutes until pale and soft but not colored. Remove and drain on paper towels.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches again for 2–3 minutes until golden brown and crisp. Remove to a wire rack or paper towels, season immediately with 1 tsp salt and 1/2 tsp black pepper, tossing gently to coat.

Desi Masala Topping

Prepare masala mix

In a medium bowl combine the finely chopped onion (1/2 cup), tomato (1/2 cup), green chili, cilantro (1/4 cup) and optional mint. Add roasted cumin powder (1/2 tsp), chaat masala (1 tsp), red chili powder (1/2 tsp), garam masala (1/4 tsp), and amchur or lemon juice (1/2 tsp). Mix well and taste; adjust seasoning.

Prepare yogurt dressing

Whisk the plain yogurt (1/2 cup) until smooth. If the yogurt is too thick, thin slightly with 1–2 teaspoons of water to a drizzling consistency. Season lightly with a pinch of salt.

Assemble sauces

Have tamarind chutney (2 tbs) and green chutney (2 tbs) ready in squeeze bottles or small spoons for drizzling.

Combine for topping

Toss a small portion (about 2 tbs) of the onion-tomato-cilantro masala with a pinch of chaat masala to let the flavors marry while fries finish crisping.

Assembly & Garnish

Place the hot fries on a serving platter or individual plates in a single or slightly heaped layer.

Evenly spoon or sprinkle the onion-tomato-cilantro masala across the fries so every bite gets some topping (use about half of the prepared masala; reserve remaining for anyone who wants extra).

Drizzle the whisked yogurt over the fries in a thin stream (about half of the yogurt). Next, drizzle tamarind chutney and green chutney in alternating lines or zigzags for visual contrast and sweet-tangy heat.

Sprinkle sev or crushed papdi (1/2 cup) liberally over the top for crunch. Finish with extra chopped cilantro or green onions and a light dusting of chaat masala (about 1/4 tsp). Add lemon wedges on the side for squeezing.

Serve immediately while fries are hot and crisp. Provide extra chutneys and reserved masala at the table.