Crispy Masala Potato Fries
Serves: 3–4 people
Ingredients
- Potatoes – 3 large (cut into long, medium-thick strips)
- Gram flour (besan) – 2 tsp
- Ajwain – ¼ tsp
- Salt – to taste
- Red chilli powder – ¼ tsp
- Dry mango powder (amchur) – ¼ tsp
- Ginger-garlic paste – ½ tsp
- Water – as required
- Oil or ghee – for deep frying
Method
- Wash and peel the potatoes. Cut them into long, medium-thick strips.
- Soak the potato strips in water mixed with ½ tsp salt for 15–20 minutes.
- Drain and pat them completely dry.
- In a bowl, combine gram flour, ajwain, salt, red chilli powder, dry mango powder, and ginger-garlic paste.
- Coat the potato strips evenly with the spice mixture.
- Rest the coated potatoes in the refrigerator for at least 2 hours.
- Heat oil or ghee in a deep pan over medium heat.
- Deep fry the potatoes until golden brown and crispy.
- Remove and drain excess oil on absorbent paper.
- Serve hot.
Serving Suggestions
- Serve hot with mint chutney or tomato sauce.
- Best enjoyed as a tea-time snack or starter.
- Can also be served with burgers or sandwiches.
- Sprinkle chaat masala before serving for extra flavor.
Tips
- Dry the potatoes properly before coating for crispier fries.
- Refrigerating the coated potatoes helps the coating stick better.
- Fry on medium heat for even cooking and crispiness.
- Do not overcrowd the pan while frying.
- Serve immediately for the best texture and taste.