Masala Chips Indian Dirty Fries (Print View)
Crispy chips coated in tangy chutney, Indian spices and fresh herbs for a vibrant, irresistible bite.
# 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:
01 -
Cook chips using your preferred method such as air frying, deep frying, or oven baking until golden and crisp.
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.
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.
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.
05 -
Add cooked chips to the pan. Toss thoroughly to evenly coat the chips in the masala sauce.
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:
01 -
For maximum crispiness, drain chips well before combining with the sauce to avoid sogginess.