This Crispy Masala French Fries is an Indian-style spicy potato french fries recipe that can be easily made at home by mixing thinly cut potatoes with corn starch and a few spices and are deep-fried until crisp. They are great to serve as an appetizer or with cocktails.
Which is the best type of potatoes for Masala Fries?
High starch and old potatoes like Russet potatoes are best for French fries. This is because they have less moisture in them. Red skin potatoes, yellow potatoes, or new potatoes must be avoided.
Why should we soak potatoes?
Soaking peeled and cut fries in cold water helps to remove excess starch, prevents fries from sticking, and makes them crispy.
How to Make Crispy Masala French Fries Recipe
Peel, wash, and cut the potatoes into French fries. I have used russet potatoes here, which are the best variety for making french fries.
Soak the potato in water and let it sit for about 5-10 minutes (removes excess starch in potatoes). Drain the water well and lightly pat dry.
Mix cornstarch, black pepper, mint powder, chat masala, salt, red chili powder, and lemon juice together.
Sprinkle the spice mix over potatoes, toss well and make sure all the fries are covered with spices. Don't add any water.
Heat the oil in a frying pan on medium-high heat. To check if the oil is ready, just put the potato strip in a frying pan. The potato should sizzle.
Fry the fries till they become gold in color all around, turn the fries a few times while frying. Remove masala fries from the oil and place on a paper towel.
Serve Indian-style Spicy French Fries hot and enjoy with your favorite dipping sauce.
What to serve with Masala French Fries?
- Serve Masala French Fries with your favorite dipping sauce like ketchup, mayonnaise, or sriracha mayo. If you don't prefer sides, then eat as it is.
- You can also pair it with a burger or soup to make a meal.
More Snack Recipes
- Potato Fries
- Poha Chivda
- Sweet Potato Fries
- Gobi Manchurian
- Mint Makhana
- Tandoori Aloo
- Paneer Tikka
- Potato Wedges
- Maddur Vada
Crispy Masala French Fries Recipe (Potato French Fries)
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 large russet potato
- 2 tablespoon corn starch
- ¼ teaspoon dry mint powder (optional)
- ½ teaspoon red chilli powder
- ¼ teaspoon black pepper powder
- ¼ teaspoon chat masala powder increase according to your preference
- 1 teaspoon lemon juice
- salt to taste
- oil to fry
Instructions
- Peel, wash, and cut the potatoes into French fries. I have used russet potatoes here which are the best variety for making french fries.
- Soak the potato in water and let it sit for about 5-10 minutes (removes excess starch in potatoes). Drain the water well and lightly pat dry.
- Mix cornstarch, black pepper, mint powder, chat masala, salt, red chili powder, and lemon juice together.
- Sprinkle the spice mix over potatoes, toss well and make sure all the fries are covered with spices. Don't add any water.
- Heat the oil in a frying pan on medium-high heat.
- To check if the oil is ready, just put the potato strip in a frying pan. The potato should sizzle.
- Fry the fries till they become gold in color all around, turn the fries a few times while frying.
- Remove masala fries from oil and place on paper towel.
- Serve hot and enjoy with your favorite dipping sauce.
Notes
Tips:
- Serve Masala French Fries with your favorite dipping sauce like ketchup or mayonnaise. If you don't prefer sides then eat as it is.
- You can also pair it with a burger or soup to make a meal.
Nutrition
Subscribe to my Youtube Channel for healthy & tasty video recipes.
Anonymous says
awsome recipe
bhavana says
thank you
raksha bandhan theme cake in kolkata says
It was nice to go through your post. Thanks for sharing the recipe here. Keep up the good work.
Bhavana Patil says
Thank you:)
Doug says
What are your thoughts on using lentil flour instead of corn starch? Seems it would have better taste and texter and healthier.
Thanks,
Doug
Bhavana Patil says
Hi Doug, Sorry for the late response.I personally haven't used lentil flour but chickpea flour should work well too.