Masala Fries Recipe

Prepare potatoes

Wash and peel the potatoes (optional to leave skin on). Cut each potato into 1/4- to 1/2-inch thick matchstick fries to yield uniform size. Immediately place cut potatoes in a large bowl of cold water to remove excess starch; let soak 20–30 minutes.

Par-cook and dry

Drain the potatoes and rinse under cold water. Spread on clean kitchen towels or paper towels and dry thoroughly — moisture will cause oil splatter and soggy fries.

First fry (blanch)

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 325°F (160°C). Working in batches, fry the potatoes for 3–4 minutes until soft but not browned. Use a slotted spoon to transfer fries to a paper towel-lined tray. Allow oil to return to temperature between batches.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry par-cooked potatoes in batches for 2–3 minutes until golden and crisp. Remove with a slotted spoon, drain briefly on paper towels and immediately season with 2 tsp salt (divide evenly between batches) while hot so salt adheres.

While fries are frying, combine garam masala, ground cumin, ground coriander, smoked paprika, black pepper, chili powder, dried mango powder (or lemon zest) and 1/2 tsp salt in a small bowl. Mix thoroughly to create an even masala blend.

When all fries are done and still hot, place them in a large mixing bowl, sprinkle the masala mix over the fries, and toss gently but quickly to coat evenly. Taste and adjust salt or chili if needed. Optionally sprinkle 1/2 tsp chaat masala for an extra tangy finish.

In a small bowl, whisk together ketchup, tamarind paste, brown sugar, soy sauce and hot sauce (if using) until smooth. Taste and adjust sweetness, acidity or heat: add more tamarind for tang, more sugar for sweetness, or a pinch more soy for savory depth.

Transfer to a serving ramekin. The sauce can be made up to one day ahead and refrigerated; bring to room temperature before serving or whisk to loosen if thickened.

Transfer masala-coated fries to a serving platter. Sprinkle chopped cilantro over the top and offer lemon wedges on the side for squeezing. Serve immediately with tamarind ketchup for dipping.