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Restaurants›Mowgli Street Food Newcastle›Fenugreek Fries Recipe

Fenugreek Fries Recipe

Name: Mowgli Street Food Newcastles Fenugreek Fries Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cups all-purpose flour; 0.25 cups rice flour; 0.5 cups gram (besan) flour; 2 tbs dried fenugreek leaves (kasuri methi), crushed; 1 cups fresh fenugreek leaves (methi), finely chopped; 0.5 tsp baking powder; 0.5 tsp ajwain (carom) seeds; 0.5 tsp ground cumin; 1 tsp garlic paste; 0.5 tsp red chili powder; 0.25 tsp turmeric; 1 tsp salt; 0.75 cups water (to make batter); 3 each medium potatoes (Yukon Gold or russet), peeled; 1 tbs cornstarch or potato starch; 0.5 tsp salt; 0.25 tsp black pepper; 1 cups neutral oil for deep frying (vegetable, canola, or peanut); 1 tsp chaat masala; 1 tbs lemon juice; 2 tbs fresh cilantro, chopped; 0.5 tsp fine sea salt or flaky salt; 0.5 cups yogurt-mint dip; 0.25 cups tamarind-date chutney

Inspired by Mowgli Street Food Newcastle

Time50m

Serves4

Make Fenugreek Fries Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fenugreek Batter

1 cups 00 bread flour

1/4 cups rice flour

1/2 cups gram (besan) flour

2 tbs dried fenugreek leaves (kasuri methi), crushed

1 cups fresh fenugreek leaves (methi), finely chopped

1/2 tsp Baking powder

1/2 tsp ajwain (carom) seeds

1/2 tsp Ground cumin

1 tsp garlic paste

1/2 tsp red chili powder

1/4 tsp turmeric

1 tsp Celtic sea salt

3/4 cups water (to make batter)

Potatoes

3 each medium potatoes (Yukon Gold or russet), peeled

1 tbs cornstarch or potato starch

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Frying & Finishing

1 cups neutral oil for deep frying (vegetable, canola, or peanut)

1 tsp chaat masala

1 tbs ReaLemon lemon juice

2 tbs Fresh cilantro, chopped

1/2 tsp fine sea salt or flaky salt

Optional Dips

1/2 cups yogurt-mint dip

1/4 cups tamarind-date chutney

Method

Fenugreek Batter

Mix dry ingredients

In a medium bowl, whisk together all-purpose flour, rice flour, gram flour, baking powder, ajwain, ground cumin, red chili powder, turmeric, and 1 teaspoon salt until evenly combined.

Add fenugreek & aromatics

Stir in the crushed dried fenugreek (kasuri methi), chopped fresh fenugreek leaves, and garlic paste until distributed through the dry mix.

Make batter

Gradually add 3/4 cup water while stirring to form a smooth, thick batter that coats the back of a spoon (consistency similar to pancake batter but slightly thicker). Adjust with up to 2 tablespoons more water if needed. The batter should cling to the potato strips without sliding off. Taste and adjust salt if necessary.

Potatoes

Prepare potatoes

Wash, peel (if desired), and cut the potatoes into 1/4- to 1/3-inch thick sticks (classic fries shape). Rinse the cut potatoes under cold water until the water runs clear to remove excess starch.

Par-cook and dry

Optional: For a crisper interior, blanch the potato sticks in boiling water for 2 minutes, then transfer to an ice bath to stop cooking. Drain thoroughly and pat completely dry with clean kitchen towels or paper towels.

Toss with starch and seasoning

Place dried potato sticks in a bowl and toss with 1 tablespoon cornstarch (or potato starch), 1/2 teaspoon salt and 1/4 teaspoon black pepper so each stick has a very light coating. The starch helps the fenugreek batter adhere and creates crispness.

Frying & Finishing

Heat oil

Pour 1 to 1 1/2 cups neutral oil into a heavy-bottomed skillet or deep pan, or heat in a deep fryer. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small drop of batter—if it sizzles and rises immediately, oil is ready.

Batter the fries

Working in small batches (6–8 sticks at a time depending on pan size), toss potato sticks in the fenugreek batter to coat evenly. Use tongs or a fork to lift and let excess batter drip back into the bowl so the coating is even but not heavy.

Fry until golden

Carefully add battered potato sticks to the hot oil in a single layer without overcrowding. Fry 3–5 minutes, turning occasionally, until the batter is golden brown and crisp and the potatoes are cooked through. Adjust heat as needed to maintain roughly 325–350°F to avoid burning the batter.

Drain and season

Remove fries with a slotted spoon or spider to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Immediately sprinkle with 1 teaspoon chaat masala, 1 tablespoon lemon juice (or to taste), chopped cilantro, and 1/2 teaspoon flaky salt while still hot so the seasonings adhere.

Repeat

Repeat battering and frying with remaining potato sticks, replenishing oil between batches if necessary and bringing it back to 350°F before adding more fries.

Serve

Transfer the fenugreek fries to a serving platter (The Grand Table style). Serve immediately with yogurt-mint dip and tamarind-date chutney on the side. For best texture, consume within 10–15 minutes of frying.