These Easy Masala Chips are a fun twist on classic fries, packed with Indian spices! Crispy on the outside and soft on the inside, they’re perfect for snacking or as a side dish.
What makes these fries “dirty” is the vibrant blend of spices and toppings! I like to serve them with a dollop of yogurt or chutney as a dip, yum! It’s a tasty treat that always gets smiles!
Key Ingredients & Substitutions
Potatoes: Russet or Yukon gold potatoes are great here because they get crispy and fluffy. If you want to go healthier, sweet potatoes can also work, giving a different taste and color.
Oil: I use vegetable oil for frying for a neutral flavor, but mustard oil adds a unique Indian twist. If you’re looking for a healthier option, you might try baking them with less oil.
Spices: Chaat masala is key for that tangy flavor. If you can’t find it, a mix of cumin, coriander, and a little extra lemon zest can mimic its taste. Adjust chili powder based on your heat preference!
Onions: Red onions add a nice crunch and color. If you prefer a milder flavor, go for white or yellow onions instead. You can also skip them if you’re not a fan!
How Can You Make Perfect Masala Chips?
Frying the potatoes right is crucial for crispy chips! Soaking them in water removes excess starch, preventing them from sticking together when frying. Here’s how:
- After cutting the potatoes, soak them in water for 30 mins. This helps them become crispy.
- Pat them dry thoroughly before frying; excess moisture will steam instead of fry.
- Fry in small batches in hot oil to ensure they cook evenly and get crispy.
- Don’t crowd the pan; this keeps the temperature consistent and helps achieve a nice golden color.
Toss the fries in the spice mix right after frying so the spices stick beautifully!
Enjoy your vibrant and flavorful Masala Chips as a delightful snack or side dish, perfect for any gathering with friends and family!
Easy Masala Chips Indian Dirty Fries
Ingredients You’ll Need:
For the Chips:
- 4 large potatoes (russet or Yukon gold)
- 2-3 tablespoons oil (vegetable or mustard oil)
For the Spices:
- 1 teaspoon cumin seeds
- 1 teaspoon chaat masala powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- Salt to taste
For Toppings:
- 1 medium red onion, thinly sliced
- 1 medium tomato, finely chopped
- 2-3 green chilies, finely chopped (optional)
- 1/2 cup fresh coriander leaves, chopped
- Juice of 1 lemon
How Much Time Will You Need?
This easy recipe will take around 45 minutes in total. You’ll spend about 20-30 minutes preparing the potatoes and frying them, and then around 10-15 minutes to mix everything and get it ready to serve. Quick and delicious!
Step-by-Step Instructions:
1. Preparing the Potatoes:
Start by peeling the potatoes and cutting them into thick sticks, resembling fries or chips. Soak these potato sticks in water for about 20-30 minutes. This helps to remove excess starch, which leads to crispier fries. Once soaked, drain the water and pat the potatoes dry thoroughly with a kitchen towel.
2. Frying the Chips:
Heat oil in a deep frying pan or wok over medium heat. Once the oil is hot, carefully add the potato sticks in small batches. Fry them until they are golden brown and crispy. This usually takes about 5-7 minutes per batch. Once done, drain them on paper towels to absorb any extra oil and set aside.
3. Making the Spice Mixture:
In a separate pan, heat 2 tablespoons of oil. Add in the cumin seeds and sauté until they crackle, releasing their wonderful aroma. Be careful; you don’t want to burn them!
4. Adding the Spices:
Next, add all the dry spices: chaat masala, red chili powder, turmeric, garam masala, coriander powder, and salt. Stir everything for a few seconds until the spices become fragrant. The key is to mix them well without burning!
5. Coating the Chips:
Once the potatoes are fried and the spices are aromatic, toss the fried potato sticks into the spice mixture. Stir well so that each piece of potato is coated evenly with the masala. This step is where the magic happens!
6. Final Touches:
Transfer your masala-coated chips to a serving platter. Now, it’s time for the toppings! Sprinkle the sliced red onions, chopped tomatoes, optional green chilies, and fresh coriander leaves on top.
7. Adding a Zing:
Squeeze fresh lemon juice over the top of your crunchy snack. This adds a delightful tang and brightens the flavors up!
8. Serve and Enjoy:
Serve the Indian Masala Chips immediately while they are hot and crispy, along with your favorite chutney or a cool yogurt dip. Enjoy the explosion of flavors!
These Easy Masala Chips are sure to be a hit at any gathering or just as a tasty treat for yourself!
FAQ for Easy Masala Chips Indian Dirty Fries
Can I Use Frozen Potatoes Instead?
While fresh potatoes are ideal for this recipe, you can use frozen French fries as a shortcut. Just skip the soaking and frying steps, and toss them in the spice mix after they are cooked according to package instructions. This will save you some time but won’t have the same homemade texture!
How Can I Make These Chips Less Spicy?
If you prefer a milder flavor, reduce the amount of red chili powder in the spice mix. You can also omit the green chilies in the topping. To balance the heat, serve the chips with a cooling yogurt dip or raita.
Can I Bake Instead of Frying?
Absolutely! For a healthier alternative, toss the soaked and dried potato sticks with a bit of oil and spices, then spread them out on a baking sheet. Bake at 425°F (220°C) for about 20-25 minutes, flipping halfway through, until they’re crispy.
How Should I Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat them in an oven or air fryer to restore some crispiness, as microwaving can make them soggy.
