Chaat Fries Supreme Recipe

prepare potatoes

Wash and peel the potatoes if desired (peel left on is fine). Cut into 1/4"–3/8" thick fries, keeping sizes uniform. Rinse cut fries under cold water until water runs clear to remove starch, then drain and pat very dry with kitchen towels. Chill in fridge uncovered for 15–30 minutes to dry further (optional).

first fry (blanch)

Heat 2 cups of oil in a heavy pot to 300°F (149°C). Fry the fries in batches for 4–5 minutes until soft and pale — they should not brown. Remove with a slotted spoon to a paper-towel lined tray and let cool. Return oil to temperature between batches if needed.

second fry (crisp)

Heat remaining oil (or raise oil temp) to 375°F (190°C). Fry blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with kosher salt and the prepared masala spice blend; toss gently to coat evenly.

Combine ground coriander, ground cumin, amchur (or lemon zest), red chili powder and black or fine salt in a small bowl. Taste and adjust heat or tang. This yields about 1.5 tablespoons — reserve to toss with hot fries.

make a roux

In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes until bubbly and slightly nutty but not browned.

finish sauce

Slowly whisk in milk, bringing mixture to a gentle simmer until thickened (about 3–4 minutes). Reduce heat to low and whisk in cream cheese until smooth, then add grated cheddar a handful at a time, stirring until fully melted and smooth. Stir in ground mustard, salt and pepper. Keep warm on very low heat, stirring occasionally.

pickled onion (quick)

If making quick pickled onion: in a jar combine vinegar, water, sugar and salt; add sliced red onion, press down, and let sit at least 15 minutes (30–60 minutes recommended) or refrigerate up to a week. Otherwise use store-bought pickled red onion.

Have tamarind and cilantro-mint chutneys ready at room temperature or slightly chilled. Give them a stir; if too thick, thin with 1–2 teaspoons water to a spoonable consistency.

If using fresh curry leaves: heat 1 tablespoon oil in a small skillet over medium-high heat. Add curry leaves and fry for 20–40 seconds until crisp (they will sizzle and darken slightly). Remove to paper towel. If using store-bought fried chickpeas, skip frying; if roasting chickpeas from canned, toss drained chickpeas with 1 tsp oil and 1/4 tsp salt and roast at 400°F (204°C) for 20–25 minutes until crunchy.

Place a generous mound of hot masala-coated fries on a large communal platter or individual plates.

Drizzle warm cheese sauce evenly over the fries (use as much as desired).

Spoon dollops/lines of tamarind chutney and cilantro-mint chutney over the fries and cheese — aim for contrasting sweet-tart and herbaceous flavors.

Scatter pickled red onions, pomegranate arils and fried chickpeas over the top for acidity, bursts of sweetness and crunch.

Add a sprinkle of sev evenly across the dish for extra crisp texture and finish with the crisped curry leaves and chopped cilantro.

Serve immediately with lemon wedges on the side for squeezing and extra chutney on the side if desired.