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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.
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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.
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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
Frequently Asked Questions
- → 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.