Indian Masala Fries
मसाला फ्राइज़
Indian Masala Fries are what happens when the humble French fry meets Indian street-food seasoning — and the result is completely irresistible. Crispy fries, still hot from the fryer, are tossed with chaat masala, red chilli powder, lemon juice, and fresh coriander, creating a flavour combination that is simultaneously familiar and unexpected. Every fast-food restaurant in India, every mall food court, and a growing number of street stalls now serve their own version. The Gen Z evolution of masala fries includes add-ons like schezwan sauce drizzle, cheese, jalapeños, and even butter chicken sauce — but the classic version, simple yet electric, remains the best.
- Total
- 30 min
- Serves
- 2
- Level
- Easy
Prep 10 min · Cook 20 min
Ingredients
Method
Soak cut fries in cold water for 30 minutes (if time allows) to remove excess starch. Drain and pat completely dry. First fry: heat oil to 160°C and fry in batches for 5–6 minutes until cooked through but not coloured. Drain. (Can be done ahead and refrigerated at this stage.)
About 10 min
Tip: The double-fry method is the secret to crispy fries. The first fry cooks the inside; the second fry crisps the outside.
Second fry: heat oil to 190°C. Fry the par-cooked fries for 2–3 minutes until deeply golden and crispy. Do not overcrowd. Drain immediately on kitchen paper. Season with salt while hot.
About 8 min
Tip: The second fry must be at very high temperature — this is what creates the audible crunch.
Toss hot fries immediately with chaat masala, red chilli powder, roasted cumin powder, and lemon juice. Garnish with fresh coriander and green chilli. Serve at once in a paper bag or cone for the full street-food experience.
About 2 min
Tip: Season immediately after frying while the fries are hot and slightly moist — the masala sticks much better.
Nutrition per serving (estimate)
- Calories
- 350
- Protein
- 6 g
- Carbs
- 46 g
- Fat
- 18 g
- Fibre
- 5 g
- Sugar
- 2 g
- Sodium
- 740 mg
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Recipe by Boon Tools.