Masala French Fries
Masala French Fries are an exciting twist on french fries, and they are great to serve with cocktails or as an appetizer.
Ingredients
- 2 medium russet potatoes
- 2 tbsp corn starch
- 1 tsp salt
- 1/2 tsp dry mint
- 1/4 tsp black pepper
- 1/4 tsp red chili powder
- 1/8 tsp citric acid tatre
Oil to fry
Instructions
- Peel the potatoes wash and cut into French fries.
- Mix the salt with potato and let it sit for about ten minutes. Drain the salt water well and lightly pat dry.
- Mix cornstarch, salt, mint powder, citric acid, red and black pepper together. Sprinkle the spice mix over potatoes and mix well so all the fries are covered with spices.
- Heat the oil in frying pan on medium high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, just put potato strip in frying pan. Potato should sizzle.
- Fry the fries till they become gold in color all around, turn the fries a few times while frying.
- Remove fries from oil and place on paper towel. Serve hot and enjoy!
Notes
Variations
Replace dry mint with dry fenugreek leaves.
Feel free to experiment.
Tips
You can make the fries few hours before serving. Heat the fries in oven at 350 degrees for seven to ten minutes before serving.
Tried this recipe?Let us know how it was!
How to make Masala French Fries
Masala French Fries are a delicious variation of the classic French fries, where the crispy potato sticks are tossed in a blend of aromatic spices. This fusion of flavors adds an extra kick to the beloved snack, taking it to a whole new level of deliciousness. Whether you’re a fan of spicy foods or just looking to switch up your French fry game, Masala French Fries are a must-try appetizers!
Tips for Making Perfect Masala French Fries:
Choose the Right Potatoes: Opt for starchy potatoes like Russets or Yukon Golds, as they fry up crispier than waxy potatoes. Cut them into uniform sticks to ensure even cooking.
Soak the Potatoes: Soaking the potato sticks in cold water for about 30 minutes helps remove excess starch, resulting in crispier fries. After soaking, pat them dry thoroughly with paper towels before frying.
Double Fry Method: For extra crispy fries, use the double fry method. Fry the potato sticks at a lower temperature (around 325°F) until they are cooked through but not yet browned. Remove them from the oil, increase the temperature to 375°F, and fry again until golden brown and crispy.
Seasoning Technique: Toss the hot fries in the masala seasoning immediately after frying to ensure that the spices adhere to the surface. Adjust the amount of seasoning according to your taste preferences for the perfect flavor balance.
Serve Immediately: Masala French Fries are best enjoyed hot and fresh out of the fryer. Serve them immediately with your favorite dipping sauce or chutney for maximum enjoyment.
Suggestions for Serving Masala French Fries:
Dipping Sauces: Pair Masala French Fries with a variety of dipping sauces such as ketchup, mayo, or spicy sriracha mayo for a burst of flavor.
Accompaniments: Serve Masala French Fries alongside burgers, sandwiches, or grilled meats for a tasty and satisfying meal.
Garnishes: Sprinkle chopped cilantro, grated cheese, or a squeeze of lime juice over the fries for an extra pop of flavor and visual appeal.
Benefits of Enjoying Masala French Fries:
Satisfying Snack: Masala French Fries are a delicious and satisfying snack that satisfies cravings for something crispy, savory, and spicy.
Versatile: Masala French Fries can be customized with different spice blends to suit your taste preferences. Experiment with various seasonings to create your own unique flavor profile.
Quick & Easy: With just a few simple ingredients and basic cooking techniques, Masala French Fries can be whipped up at home in no time, making them a convenient and budget-friendly snack option.
Variations of Masala French Fries:
Cheesy Masala Fries: Sprinkle grated cheese over hot fries and masala seasoning, then broil in the oven until the cheese is melted and bubbly for an indulgent twist.
Tandoori Masala Fries: Toss hot fries in a blend of tandoori masala spices for a bold and flavorful variation inspired by Indian cuisine.
Barbecue Masala Fries: Drizzle hot fries with barbecue sauce and sprinkle with masala seasoning for a tangy and smoky flavor combination that’s sure to please.
Crispy French Fries: Incase you aren’t into masala and spicy versions of French fries then you can go for a crispy and simple French fries.
FAQs (Frequently Asked Questions) about Masala French Fries:
Q: Can I bake Masala French Fries instead of frying them?
A: Yes, you can bake Masala French Fries in the oven for a healthier alternative. Simply toss the potato sticks in oil and masala seasoning, then spread them out in a single layer on a baking sheet. Bake at 425°F for 25-30 minutes, flipping halfway through, until crispy and golden brown.
Q: Can I make Masala French Fries ahead of time?
A: While Masala French Fries are best enjoyed fresh, you can prepare the seasoning mix in advance and store it in an airtight container until ready to use. Fry the potatoes just before serving for the crispiest results.
Q: What are some creative ways to use leftover Masala French Fries?
A: Turn leftover Masala French Fries into a tasty breakfast hash by topping them with diced veggies, and a sprinkle of cheese. Alternatively, chop them up and add them to salads, or wraps for an extra crunch.
In conclusion, Masala French Fries are a delicious and flavorful twist on the classic French fries, perfect for snacking, entertaining, or indulging in a satisfying meal. With the right ingredients, techniques, and a dash of creativity, you can easily whip up a batch of homemade Masala French Fries that will impress your taste buds and leave you craving more. So, gather your potatoes, spices, and fryer, and get ready to enjoy the irresistible goodness of Masala French Fries!
Sangeetha
October 5, 2015 at 8:07 pmMam, all ur receipes r really good……masala french fries came good.. ..u r explaining in a simple manner…this helps all to try
Rajashree
July 26, 2012 at 8:18 amI want to make Chana Masla for 12 people. If I have to soak chana how much should I soak? And How many cups of flour I will need for Bhaturas?
Neha
July 26, 2012 at 1:39 pmFor 12 people –
If you are serving light appetizers , then soak atleast 6 cups of cholla wheras if appetizer is heavy then 5 cups of cholla would be sufficient.
For bhatura , in 1 cup maida one can make 3-4 bhaturas so u should prepare the dough accordingly. If we consider that each person takes 2-3 bhaturas then I think 11 cups of maida would be sufficient.
And if in case bhatura dough is left , u can make roti from that dough the next day . the roti’s made from this dough taste similar to naan.
Thank you.
somya mittal
May 1, 2012 at 5:33 ami like it your recipies
bobbychadha
November 26, 2011 at 10:35 amhi manjula i m very big fan of u and ur recipies i m always try ur rciepies in my home thanx 4 good recipies
Jyoti
November 8, 2011 at 4:28 pmHello Aunty,
Just a question for this recipe. Can I make it in advance and store it in bag for a week. And before serving bake it.
Will it turn out great as it looks?
Kindly let me know.
Thanks,
Jyoti
safa
September 8, 2011 at 3:57 amlooks really great,,,, will try it soon!!!iA
Emma
July 27, 2011 at 2:51 pmI used dry mint flakes and left out the citric acid, they turned out GREAT!
Jaskaran
July 19, 2011 at 1:33 amthis is a very nice recipe! thanks‼
preety arri
July 2, 2011 at 9:48 amdelicious…!!!! u r the best chef . i tried so many dishes which u upload in your site . its amazing
liz
January 30, 2011 at 12:49 amomg i love u thanks
ARNOLD
January 21, 2011 at 8:04 amyou r d bst chef ever seen in india
Jothillakshmi
October 25, 2010 at 9:45 pmHello Mom, Pls tell me substitute for ground red peper while making masala french fries.
manya
August 26, 2010 at 12:33 amcan u tell me how we can make naan without oven . basically i would like to know how we can make that on tawa.
Mrs. Madiha
August 15, 2010 at 5:39 amhello manjula, this z madiha from saudi arab. i am a big fan of yours… i love the way u r teaching us cooking n that makes me inspire to cook as well. plz keep up sharing your cooking recipies. lots of thanx to u!!
lina mukund
July 21, 2010 at 8:46 amDear Madam,
Thank you very much for all the lovely recipes! You inspire me to shed my
laziness and be a good cook. Earlier the very thought of preparing
vegetarian food used to scare me….until i happen see your videos! You are
my “Food Fairy”!!!!! Love the warmth with which you do the presentation.
Hugs to you … and your lovely grand daughter…and of course the videographer!!! take care…..
Ashwini
July 3, 2010 at 3:54 amHi, manjula aunty i am really thankful to you for giving such wonderful recipies we really enjoy eating so many varieties of food. whenever i feel like preparing some new recipe, i remember u & log on to your website & i get the method of doing it.Thank u once again you are simply SUPERB!
Archana Jadhav
June 3, 2010 at 12:29 amhi, manjula aunty
what is the citric acid? what is the use of this citric acid in this recipe? can I use “baking soda” instead of “citric acid”?
Give your reply
Thank You,
Manjula Jain
June 3, 2010 at 10:26 pmJadhav,
Citric acid provides the sourness to the dish this is a dry powder if you dont have citric acid use few drops of lemon juice.
Myrna
May 7, 2010 at 2:58 amDear Majula,
I am very grateful to you for all the work you do to bring us this wonderful recipies. My husband and I have improve our diet thanks to you.
I love watching you cook you make it all very easy to follow and apply.
Lots of love
Suchisuvra
August 24, 2010 at 4:44 amHello Madam,
This is Suchisuvra from Kolkata. I really learnt a lot from you. I have tried ur Pizza bread and pani puri at home and it was a grand success.
Thanx a lot and plz keep posting ur new recipes.
Suchisuvra.
sasi
March 11, 2010 at 1:36 amyour recipes are so mouthwatering
thank you
KEERTHI
February 14, 2010 at 12:52 pmhi manjula anty,
thank you.its nice recipe.my family likes this .thank you so much.
Valerie
January 12, 2010 at 11:33 pmHi, Manjula.
I want to try these and the masala peanuts. I’m wondering how you dispose of the oil in your pan, or can it be reused? Thanks.
neetu
January 9, 2010 at 7:06 amgood recipe. my children relish it a lot.
sailaja
January 5, 2010 at 2:47 amhi mam,
I love all your recipies.I have been trying every recipe you show.
Thanks a lot.
Have a g8 new year
Aneeta
December 16, 2009 at 5:30 amhi
What can you substitute for mint powder and citric acid ? Also is red pepper powder the same as red chilli powder ?
Prathibha
December 5, 2009 at 11:56 pmHi Manjula!!
All your recipies are gd Thank U.
Shaleen
October 25, 2009 at 8:51 pmDear Manjula,
Is it possible to use a substitute for the citric acid? For example, would lemon or lime juice be acceptable? Thank you. I enjoy your site.
Ammu
October 19, 2009 at 12:45 amThanks a ton !!! u are doing a great job mam… all are yummy tasty recipes…. may god bless you !!
Shweta
October 16, 2009 at 9:38 amHi Manjula,
Just loved cooking most of the dishes shown on your site. They are just awesome. i am here in US for a short while and was missing homemade food cooked by my mom. Loved cooking them after seeing how you do it. For Diwali I cooked kalakand after seeing at your site…. And it just turned awesome… my husband and little on just loved it. Thanks a Ton!
Khusi
September 14, 2009 at 5:16 pmI usually see recipes all are really very good and i am also following most of your recipe. Thank you very much for sharing different kinds of recipes with us.
A Cooper
August 14, 2009 at 1:15 pmHello Manjula:
I have just discovered your website. Love your recepies, however, could you tell us how to strain or keep the oil used for frying – do you throw it away after frying certain dishes.
thanks!
Mtl Canada
Kavitha
June 14, 2009 at 1:01 amHi ma’am, i have prepared most of ur dishes. its just excellent.
surekha
June 8, 2009 at 10:32 pmhi i am new married , Thanks a lot for your recepies it helps me lot ..
Thanks
Swathi
May 19, 2009 at 1:28 pmDear manjula ma’am,
I go thru ur website regularly. I just love the way u prepare food without using onions/garlic. I had a question. I came across this website – http://www.paajaka.com/2006/10/potato-chips.html
I didn’t understand how to make chips with this recipe. It is not very clear.Could u please please help me out with this? I don’t understand how to mix chilly powder to the chips.
Thanks
Swathi
Kirandeep
May 6, 2009 at 10:35 pmhello manjula,
your recipes are very easy and now i serve my family a new dish everyday only because of you…God bless u millions…ur recipes are very easy to understand and take very less time to prepare, before i was juz dreaming to make new dishes but now i can..once again thanks alot and keep it up….thanks thanks thanks thanks alot.
DP
May 3, 2009 at 8:21 pmI like doing snacks for tea time. This is one of the easiest and interesting ones
Pankajbala Patel
May 3, 2009 at 3:41 pmMy sister from Canada sent me this site. Great idea..I have 3 childern,boys now 25,23, and daughter just turn 21. All born and raised in California and vegiterian. We cook all different items from all over the world and I had huge recipe collection from 4 differnet contries. all burnt down with the house in San Diego fire, October 2007. We are almost done rebuilding, this is great idea…we will be making your recipes as a family bonding in our gourmet kitchen. Thanks a million..can’t wait. Lots of love and laughs from, Pankajbala Patel
N.Sreenivas
April 3, 2009 at 2:49 amMy dear manjula mam,
May Lord bless you. Your recepies are wonderful and I have almost stopped eating food from outside.
We came to know that healthy and tasty food can be made at home without any tast enhancing
chemicals.
warm regards
Jyothi &Sreeni
TERRA
March 22, 2009 at 3:38 amHello Manjula
Could I use potato starch instead of corn?
Thanks!
Subha
February 16, 2009 at 6:21 pmDear Mam,
wonderful variety of receipes with good videos to explain for youngsters like us.
I would like to know if you have tried baked french fries?If so, pl share your tips. I did try ,but ended not very crispy and got a little stuck to the parchment paper?
Thanks Shuba
Priya
February 8, 2009 at 10:12 pmNamaste Manjula mam,
Is it okay to use the same oil used for frying the french fries for other dishes or we should simply discard the oil after use. Also in which occasions can we reuse the same oil used for deep frying?
Jaya
February 9, 2009 at 12:54 pmWhether or not to re-use oil depends on what’s already been fried in it and if it has left a flavor in the oil that will affect the taste of other foods fried in the same oil.
If the oil is not affected from the first frying, strain it through a strainer if you need to clean it from particles that have dropped off from the earlier frying (after the oil is cool of course).
If you’re not going to use the oil the same day, keep it it a closed jar in the fridge. The oil usually is good to re-use one or two times after the initial time you first fried with it.
priti
January 15, 2009 at 8:58 pmHi
Can I use corn flour as a subsitute for sorn starch? if not, is there any other subsitute?
Jaya
January 16, 2009 at 7:40 amIt MIGHT be fine to substitute. Depending on where you live, cornflour is the same thing as cornstarch – just different words for the same thing. If it’s a superfine white powder, then it’s probably the same thing.
Another substitute is arrorwroot.
falguni
November 24, 2008 at 5:39 amhi,
my family loves fries so i tried this recipe yesterday, it was an instant superhit..thanks for this wonderful tasty version as compared to the bland american fries..
Manjulaji, i also made 2 more recipes out of this prior salt application technique…
THIN ROUND POTATO CHIPS (LIKE LAYS CHIPS)
wash, peel & slice a potato very thin in rounds on the slicer..add few pinches of salt (as would be required to season it) mix the salt & the slices very well to coat the entire batch of slices.
let it rest for 10 mins.
remove the excess water from the slices & spread the slices on a clean towel..let it air dry for 5 mins (the potato slices might turn red, but thats no problem)
on medium heat, fry the slices in batches (enough slices to make one layer on oil, too many would not cook properly)
since they are thin, as soon as they are dropped in oil, light as a feather they will rise to the top – turn them over & remove them from oil while they are still the natural potato color (no pink, brown or golden brown spots). repeat with all batches.
these are exactly the LAYS type thin potato chips – these potato chips already have a salt flavor as it was seasoned on it first in the beginning – so you can add an additional seasoning of onion / garlic / paprika powder & give them the flavor that you love to it..my family likes a mixture of all 3, so i mix all the 3 powders in equal parts & add them immediately on the fresh batch of fried potato chips.
**************************************
second recipe i made with this same technique is POTATO SHREDS (POTATO SALI as it is popularly called)
wash, peel & shred a long potato into long potato shreds (potato sali) i did this on a V slicer – makes slightly thicker shreds.
add few pinches of salt on the shreds (only as much as would be required for seasoning) let it rest for 10 mins
drain the excess salt water & spread the potato shreds (salis) on a clean towel & pat dry.
fry as is mentioned in the potato chip recipe above & add your favorite seasoning..
Thanks for the wonderful recipe, with a little bit of experiment, could even make market quality round potato chips & potato shreds..
try it..to believe it..
Manjula Jain
November 15, 2008 at 12:18 pmDeepika may be fry little longer or sometimes it depends on potatoes you are using.
Deepika
November 15, 2008 at 11:01 amHey Aunty hi…ur masala french fry is great…but they were not crispy how to make them crispy…plz do reply!!!
Neelu
October 18, 2008 at 12:19 amHi Manju Aunty,
How r u. u r tips is nice…. and yummy receipes and citric acid as u said it is difficult to buy this how come then………its is necessary to use this??? i loved ur reciepes.
sara
October 6, 2008 at 5:02 amhello aunty,can we use the vinegar instead of that dried citric powder? is it necessary to use that?
Dipti Malik
September 22, 2008 at 7:57 amwhy is citric acid used ? is it just for lemony flavor?
WINCY
September 19, 2008 at 7:28 am`IT WAS NICE. I,L TRY THIS IMMEDIATLY.
Manjula Jain
September 17, 2008 at 5:01 pmreplace the corn starch with rice flour and use 1/2 spoon of lemon juice
ramya
September 17, 2008 at 6:29 amHello auntyji,
First of all thanks for posting such lovely videos…I recently got married nd moved to UK. daily i am trying ur dishes n all r mouth watering n easy to prepare. i love the way you demonstrate…
i tried french fries but could not ger corn starch n citric acid…aunty pls tell me with what can i replace these?
Also aunty,i am looking forward to see you showing how to prepare fried rice/jeera rice,baingan bharta and any curry/sabji with soya beans…
thanks agaijn for the videos
smita bhatt
September 11, 2008 at 11:15 amhi manjula aunty
i face one problem while preparing jalebi when i first time cook it ….it was perfecet but afterwards i feel the dough was so thik to come out from the hole and when i mix little bit of water in that to make it soft that time the jalebi become so soft we couldn’t feel like eating it
manju
September 11, 2008 at 3:48 ammanjula ji besan ladoo recipe is available on you tube n not here why
Gayatri Sharma
September 8, 2008 at 9:25 pmHello Auntyji
Yesterday i tried these french fries and they came out very nice. Nice flavour and great taste. Every day i keep waiting for the new new recipes you post. Good job. Thanks
sapna
September 8, 2008 at 4:16 pmhi aunty,
I just came across ur site and from then regularlly watch ur cooking videos, Its really good for the veg. as i was not jain before marriage but got married to jain family and its good to watch ur veg section with different variety. I like the masala french fries its different.will try to make it soon.
Thanks a lots.
sapna
Sharad
September 7, 2008 at 4:31 pmHi
I am so glad you take pleasure in telling us all these very tasty and so yammmey dishes. We never have to go out or get a ‘take a way’ anymore.
Plus what a saving.
Jaya
September 7, 2008 at 12:20 pmHi Chanda,
Where do you live?
Corn starch MAY be the same thing as corn flour depending on what country you are in.
Chanda
September 7, 2008 at 12:02 pmHello,
Its looking great, But I cant find “corn Starch” and Citric Acid” in my samll city….Can I replace corn starch with corn flour and citric acid with lemon juice?
Raji
September 7, 2008 at 4:55 amDear Aunty,
This Masala french fries looks mouthwatering. Thanks for sharing. This “corn starch” ingredient is absolutely wonderful. Luckily i was able to get this here in Munich. I tried Kulfis, Corn vegetable soup and it tasted very good.
I have been a fan of you, ever since.
Thanks again!
Warm Regards,
Raji