Fenugreek Kissed Fries Recipe

Prep potatoes

Wash and peel (optional) the potatoes. Cut into 2–2.5 cm (3/4–1 inch) cubes for even cooking. Place cut potatoes in a large bowl of cold water as you work to remove excess starch and prevent browning.

Rinse and dry

Rinse the potato cubes under cold running water until the water runs clear (about 2–3 minutes). Drain and spread the cubes on a clean kitchen towel or paper towels. Pat thoroughly dry — moisture prevents crisping.

Make spice blend

In a small bowl combine Mowgli masala, turmeric, crushed kasuri methi, ground cumin, smoked paprika (if using) and black pepper. Mix until even.

Aromatic slurry

In a separate small bowl, stir together the minced garlic, grated ginger, cornstarch and 2 tablespoons water to make a thin paste/slurry. This helps spices adhere and creates a light crispy coating when cooked.

Toss potatoes with coating

Place the dried potato cubes in a large mixing bowl. Add the cornstarch slurry and toss so cubes are lightly and evenly coated. Sprinkle the spice blend and 1 tablespoon salt over the potatoes and toss again until well distributed and the cubes are evenly colored.

Heat oil

Pour vegetable oil into a deep heavy skillet or Dutch oven to a depth of about 2–3 cm (or enough for shallow frying). Heat over medium-high until shimmering and about 180°C (350°F) — a small piece of potato should sizzle immediately.

Fry in batches

Carefully add potato cubes in a single layer (do not overcrowd). Fry, turning occasionally, until golden and crisp, about 6–8 minutes per batch depending on size. Use a slotted spoon to transfer cooked cubes to a paper towel–lined tray to drain. Season each batch lightly with remaining 1/2 tablespoon salt while hot.

Finish with spices

When all potatoes are fried and drained, return them to a warm large bowl. While hot, sprinkle the remaining spice blend (if any) and the lemon juice over the fries, then toss gently to coat. Taste and adjust salt or lemon.

Preheat and oil

Preheat oven to 220°C (425°F). Line a baking sheet with parchment and brush or toss the potato cubes with 60 ml of the vegetable oil until evenly coated.

Roast

Spread potatoes on the sheet in a single layer with space between pieces. Roast 25–35 minutes, turning once halfway, until golden and crisp at the edges. If they brown too fast, lower heat to 200°C (400°F) and extend cooking slightly.

Toss with spices

Transfer roasted potatoes to a large bowl while hot. Sprinkle remaining spice blend, lemon juice and chopped cilantro. Toss to coat and taste for seasoning, adding remaining salt if needed.

Plate the fenugreek-kissed fries immediately. Finish with the chopped cilantro scattered over the top and serve with lemon wedges and your choice of dip (mint yogurt, tamarind chutney or ketchup). Leftovers can be reheated in a hot oven or air fryer to restore crispness.