Masala Chips with Indian Flavours

Category: Crowd-Pleasing Appetizers and Snacks

Masala chips combine crispy cooked chips with bold Indian flavours for a vibrant street food twist. A tangy tomato ketchup and mango chutney sauce is spiced with curry powder, fenugreek, garam masala and turmeric. Once the chips are golden, they're stir-fried in the fragrant sauce, then finished with red onion, red chilli, tomato and a generous sprinkle of coriander. A touch of chaat masala and coarse sea salt adds an extra dimension, making these chips deliciously moreish, spicy, and tangy in every bite.

Chef with a smile, ready to cook and serve.
Updated on Tue, 20 May 2025 15:33:53 GMT
A bowl of fries with a dipping sauce. Pin
A bowl of fries with a dipping sauce. | yummygusto.com

Growing up, masala chips were the ultimate reward snack after busy days. This vibrant platter gives humble fries a fresh twist with punchy spices, tangy mango chutney, and herby coriander. Whether eaten solo or with friends around the table, masala chips are all about flavor, color, and that moreish messy charm. My teenagers now beg me to make these for their late night hangs, and I always sneak a few off the tray while tossing them in aromatic sauce.

I first whipped these up for a Diwali party, and guests were hooked before the main course even landed. Now, they’re my not so secret weapon for casual gatherings or movie nights at home.

Ingredients

  • Cooked chips: Choose your favorite fries (thicker chips work best for soaking up sauce)
  • Cooking oil: Helps infuse spices while toasting for maximum flavor
  • Garlic cloves: Key for sharp aromatic base (mince finely for even distribution)
  • Tomato ketchup: Adds sweet tang and acts as a rich sauce base (opt for high quality)
  • Mango chutney: Brings fruity sweetness (a well balanced chutney keeps things lively)
  • Curry powder: Lends warmth and golden color (go for a fresh blend if possible)
  • Dried fenugreek leaves: Delivers signature savory note (buy vibrant green leaves not faded)
  • Garam masala: Provides depth and complexity (use a good blend for authentic taste)
  • Ground turmeric: Adds earthiness and that sunset hue
  • Medium red onion: For crunch and sharp bite (slice super fine for best results)
  • Hot red chilli pepper: Brings fiery kick (remove seeds for milder heat)
  • Tomato: Adds freshness and juiciness (dice small for easy mingling)
  • Fresh coriander: Brightens each bite (buy vibrant unwilted bunches)
  • Chaat masala: For last minute tang (this optional spice takes it over the top)
  • Coarse sea salt: Heightens all the flavors (sprinkle generously at the end)

Step-by-Step Instructions

Prepare the Chips:
Cook your fries how you like using an oven, air fryer, or deep fryer. Thicker chips catch the saucy flavor better. Aim for hot and crisp but not overdone.
Chop and Prep the Vegetables:
While chips are cooking, halve and peel the red onion then slice it into ultra thin half moons. Mince garlic cloves until almost a paste. Deseed and finely dice the hot red chili. Dice the tomato into small cubes after removing its seeds. Chop coriander leaves and tender stems finely.
Mix the Masala Sauce:
In a bowl, whisk together tomato ketchup, mango chutney, curry powder, dried fenugreek, garam masala, and turmeric. This sauce should be thick and aromatic.
Sizzle the Garlic and Spices:
About three minutes before chips are done, set a wide pan or wok over medium high heat and add the oil. Once shimmering, add minced garlic and stir constantly for 30 seconds until fragrant but not browned. Pour in the masala sauce base, stir, and simmer for two minutes so spices bloom and sauce thickens.
Toss the Chips:
Working quickly, tip in the hot cooked chips. Toss well to coat every piece in spicy sauce using a spatula or two spoons so all sides get a generous slick of masala.
Finish with Freshness:
Add the sliced onion, diced chili, diced tomato, and fresh coriander. Gently toss again so each chip picks up bits of the crunchy veg and herbs.
Season and Serve:
Immediately transfer to a serving platter. Sprinkle chaat masala and coarse salt over the top for zing and crunch. Serve piping hot.
A plate of fries with a dipping sauce.
A plate of fries with a dipping sauce. | yummygusto.com

My favorite part of this dish is the final toss with fresh coriander and tomatoes. The burst of color and sharpness lifts the whole tray and always reminds me of lively roadside stalls in India where fried treats sizzle in giant woks.

Storage Tips

These fries taste best hot and fresh when the sauce is glossy and the chips crisp. If you have leftovers, spread in a single layer on a baking sheet and reheat in a hot oven for ten minutes to revive some of the texture. Avoid microwaving unless you do not mind softer chips.

Ingredient Substitutions

No mango chutney on hand? Swap in a spoonful of apricot jam mixed with lemon juice for a similar sweet tang. For fresh chili, use jalapeño or serrano if preferred. If you cannot find dried fenugreek leaves, simply increase garam masala for more aromatic seasoning.

Serving Suggestions

Masala chips make a showstopping starter at gatherings or a late night treat on their own. For an extra touch, offer bowls of cooling raita or plain yogurt on the side. They pair well with grilled meats, curries, or even tucked inside wraps with crunchy salad.

A plate of french fries with spices.
A plate of french fries with spices. | yummygusto.com

You will find these spicy fries vanish quicker than you ever expect. Experiment with heat levels and toppings to make the plate fully your own. Whether for a weeknight treat or a party platter, masala chips add a little adventure to your everyday fry game

Recipe Q&A

→ Which type of chips works best?

Thick, crispy chips are ideal to hold up to the bold masala sauce, but any cooked chip style will work.

→ Can I adjust the spice level?

Yes, add more or less red chilli or curry powder to match your preferred heat.

→ Can this be made ahead of time?

For the best texture, prepare the sauce ahead but toss with hot, fresh chips just before serving.

→ Is fresh coriander required?

Fresh coriander adds brightness, but you can omit or substitute with parsley if needed.

→ How do I serve masala chips?

Enjoy as a snack, side, or with grilled mains for a flavourful, Indian-inspired addition.

Masala Chips Indian Dirty Fries

Crispy chips coated in tangy chutney, Indian spices and fresh herbs for a vibrant, irresistible bite.

Prep Time
15 min
Cook Time
15 min
Total Time
30 min
By: Sandra


Skill Level: Easy

Cuisine: Indian-inspired British

Yield: 4 Serves (One large platter of masala chips)

Dietary Info: Vegan, Vegetarian, Gluten-Free, Dairy-Free

What You'll Need

→ Base

01 600g cooked chips

→ Sauce

02 1 tablespoon cooking oil
03 2 garlic cloves
04 3 tablespoons tomato ketchup
05 1 tablespoon mango chutney
06 1 teaspoon curry powder
07 1 teaspoon dried fenugreek leaves
08 1/2 teaspoon garam masala
09 1/4 teaspoon ground turmeric

→ Garnishes and Finish

10 1 medium red onion (75-100g)
11 1 medium hot red chilli pepper
12 1 medium tomato (125g)
13 Handful of fresh coriander leaves
14 Pinch of chaat masala
15 Coarse sea salt, to taste

Directions

Step 01

Cook chips using your preferred method such as air frying, deep frying, or oven baking until golden and crisp.

Step 02

Halve and peel the red onion, then slice into fine half-moons. Peel and finely mince the garlic cloves. Deseed and finely dice the chilli pepper. Deseed the tomato and cut into 3-4mm dice. Finely chop the fresh coriander.

Step 03

In a small bowl, combine tomato ketchup, mango chutney, curry powder, dried fenugreek leaves, garam masala, and turmeric. Stir well to form a uniform sauce.

Step 04

Three minutes before the chips are ready, heat a large wok or wide-based pan over medium-high heat. Add cooking oil, then stir fry the minced garlic for 30 seconds until fragrant. Pour in the prepared sauce base and simmer for 2 minutes, allowing the spices to cook out.

Step 05

Add cooked chips to the pan. Toss thoroughly to evenly coat the chips in the masala sauce.

Step 06

Add sliced onion, diced chilli, tomato, and chopped coriander to the pan. Toss gently to incorporate. Serve immediately, sprinkled with chaat masala and coarse sea salt.

Notes

  1. For maximum crispiness, drain chips well before combining with the sauce to avoid sogginess.

Gear Required

  • Large wok or wide-based pan
  • Sharp chef’s knife
  • Cutting board
  • Mixing bowl

Allergy Details

Double-check ingredients for allergens. If you’re unsure, talk to a health pro.
  • Contains potential allergens from commercially prepared chutney and ketchup; check for possible mustard or sulphite content.

Nutrition Info (per serving)

Just for reference. It’s not a substitute for a nutritionist’s advice.
  • Calories: 274
  • Fat: 7 g
  • Carbs: 46 g
  • Protein: 4 g