Masala fries are most definitely one of the best snacks out there.
You can make this masala fries recipe in less than 30 minutes. If you like masala fries, you are going to want to try this recipe. The recipe first featured in my second cookbook ‘The Curry Guy Easy’ and the later in ‘The Curry Guy Bible’. If you’re looking for a delicious way to make these spicy fries, then read on…
About this recipe
I love masala fries. Whether you’re serving them as a main dish snack or doing serving them as a side, they are always a big hit.
You’ll find that the recipe couldn’t be easier, but you’ve got to follow the instructions carefully. You don’t need to worry too much, this recipe could not be more simple.
Make this masala fries recipe your own
Please use the following masala chips recipe as a guide. You can and should tailor it to your own personal taste. If you would like to add more chilli powder, do it! You can also add less sugar or more cumin or salt! The recipe is in your hands and as you have to eat the masala fries, you might as well take some time to taste and adjust accordingly.
What do you serve masala fries with?
You can serve these fries with pretty much any meal where you would normally serve fries or chips. Of course masala fries are always good with a curry house style curry. Here are 15 one pan curry house curries you might like to try.
Of course masala fries are also a welcome accompaniment at any barbecue party. You’ll find some delicious barbecue recipes here.
Masala fries or chips?
In the UK, you will find fries which are the thin skinny fries like you find at most burger places and then there are the chunkier chips, popular at fish and chip shops. You can use either in this masala fries recipe depending on your preference.
Do I have to use frozen fries/chips?
Absolutely not. If you have a good recipe for homemade fries that you like to prepare, you can use that for these masala fries.
- 4 large handfuls frozen fries or chips (preferably the kind you deep fry, but oven bake will do)
- Rapeseed or vegetable oil, for deep frying
- 1 tsp red chilli powder 1/2 tsp ground cumin
- 1 tsp ground coriander Salt
- FOR THE MASALA SAUCE
- 2 tbsp rapeseed oil
- 1 tbsp cumin seeds
- 5 tbsp tomato hamburger relish
- 5 tbsp ketchup
- 1 tbsp sugar
- 1/2 onion, finely chopped
- 1 tbsp garlic and ginger paste
- First make the sauce. Heat the oil in a saucepan over medium–high heat. When visibly hot, stir in the cumin seeds and sauté in the oil for about 30 seconds until fragrant. Add the hamburger relish followed by the ketchup and bring to simmer.
- Stir in the sugar and continue to cook for about 1 minute, then add the chopped onion and garlic and ginger paste and stir it all up to combine. Season with a little salt and take off the heat while your prepare your fries.
- Cook your fries as per the instructions on the packet. Most takeaways use frozen chips or fries that they deep fry. I highly recommend doing the same, but if you’re looking for a lighter or less messy option, oven chips/fries will do.
- When your fries are ready, season them directly with the chilli powder, cumin, coriander and a little bit of salt to taste. Remember there is already some salt in the masala sauce, so go easy.
- While the fries are still hot, begin adding them to the pan, stirring so that every fry is evenly covered in the sauce. Ideally, the process of coating the fries in the sauce and serving should be done in a couple of minutes. If you let them sit too long, the chips will get soggy rather than the crispy sauce-coated fries they are.
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