Crispy Masala Fries Recipe
Get ready to meet your new favorite snack obsession: Crispy Masala Fries. Imagine thick, golden fries with a shatteringly crisp crust, dusted in a punchy blend of spices, and finished with a sprinkle of fresh coriander. Every bite delivers a crave-worthy mix of fluffy potato and zesty Indian flavor — and once you taste these, you’ll want to make them on repeat. Whether you’re serving a crowd, snacking solo, or looking for a show-stopping side, these fries have it all: crunch, color, and a glorious spice-kissed aroma.
Ingredients You’ll Need
The ingredient list for these Crispy Masala Fries keeps things refreshingly simple, letting each element have its moment. The right potato, just enough spice, and that final fresh, herby lift are essential to nailing the taste and crunch you crave.
- Starchy Potatoes (3 large, about 600g): Russet potatoes bring the perfect balance of fluffiness inside and crunch outside, so don’t skimp on size or type!
- Cornflour (2 tbsp): This creates that magical crispy coating — it’s the secret to fry happiness.
- Neutral Oil (for deep frying): Sunflower, canola, or vegetable oil works best for that even, golden fry and clean taste.
- Fresh Coriander: Sprinkled on top, this herb offers a burst of green color and bright, flavorful contrast.
- Salt (1/2 tsp plus extra): Adds depth and draws out that craveable potato flavor — essential from prep to finish.
- Red Chili Powder (1/2 tsp): Brings gentle heat and vibrant red color to every bite.
- Chaat Masala (1 tsp): This signature spice blend brings that tangy, peppery finish you’ll adore.
- Dried Mango Powder/Amchoor (1/4 tsp, optional): Just a pinch adds a tart, lip-smacking twist — don’t skip if you have it!
How to Make Crispy Masala Fries
Step 1: Prep the Potatoes
Start by giving your potatoes a good wash and peel. Slice them into thick, uniform fries, about half an inch wide. This is where you get to choose — go rustic or use a crinkle cutter for that classic fast-food look. Uniform pieces are key for even cooking and the ultimate, envy-worthy crisp.
Step 2: Soak for Superior Crunch
Grab a bowl of ice-cold water and let those fries have a nice soak, at least 30 minutes but an hour is even better. This chilly bath washes away excess starch, helping you get the crispiest masala fries ever. It also keeps the fries from oxidizing and turning brown before you fry.
Step 3: Drain and Dry Thoroughly
Drain the soaked potatoes, rinse once more, and then pile them onto a kitchen towel. Pat them completely dry — seriously, any leftover water will splutter in the hot oil and sabotage the crisp factor. Dry fries equal extra crunch!
Step 4: The Cornflour Toss
Pop the dried fries in a bowl and dust with cornflour and salt. Toss until each piece is lightly coated. This starchy layer forms the outer shell, giving your Crispy Masala Fries that signature snap. Shake off any excess to avoid floury patches.
Step 5: First Fry for Fluffiness
Pour the oil into a sturdy pot, leaving room at the top for bubbling action. Heat it to 160°C (320°F). If you don’t have a thermometer, dip a wooden chopstick into the oil; small bubbles should gently form. Fry the potatoes in two batches and don’t overcrowd. Let them sit undisturbed for two minutes, then gently stir. After about five minutes, lift them out — you’re just par-cooking at this stage for the perfect interior.
Step 6: Cool the Fries
Spread your fries on a wire rack and let them cool completely. This is your patience step and it’s totally worth it. Cooling firms them up and helps their structure. In a hurry? Pop them in the fridge or freezer to speed things along.
Step 7: The Second Fry for Crunch
Crank the heat up! Bring your oil to a super-hot 205°C (400°F). You want dramatic bubbles when you drop the fries in. Fry again in two batches, stirring gently 2-3 times for even color. In about five minutes, they’ll be golden-brown, ultra-crisp, and begging to be seasoned. Watch closely — these can go from perfect to overdone in a flash.
Step 8: Masala Magic
Immediately transfer the fries to a sieve or tray lined with paper towels. While they’re piping hot, sprinkle on extra salt, red chili powder, chaat masala, and amchoor. Toss until every fry is gloriously coated in tangy, spicy masala — this is where they become true Crispy Masala Fries.
Step 9: Serve and Savor
Tumble the hot fries onto your favorite plate, scatter over fresh coriander, and pair with ketchup or creamy mayonnaise. Watch them disappear!
How to Serve Crispy Masala Fries
Garnishes
Amp up the final look and taste by showering the fries with finely chopped fresh coriander and that extra sprinkle of chaat masala on top. Want to go all out? Add a squeeze of lime or scatter diced onions for a street-food twist — it’s little touches like these that make Crispy Masala Fries irresistible and party-ready.
Side Dishes
These fries are totally snackable on their own, but they shine even brighter with the right company. Pair them with a zippy mint chutney, creamy mayo, or good old tomato ketchup. They’re fantastic with veggie burgers, grilled sandwiches, or as part of an Indian-style snack platter alongside samosas and pakoras.
Creative Ways to Present
Think beyond the bowl! Serve Crispy Masala Fries in mini baskets, paper cones, or on a vibrant platter for a playful street-food vibe. For fun parties, set up a DIY “masala fries bar” and let everyone personalize their toppings with extra chaat masala, chopped green chilies, shredded cheese, and tangy sauces.
Make Ahead and Storage
Storing Leftovers
If you have any fries left (lucky you!), cool them completely and store in an airtight container in the refrigerator. While fresh fries are always best, these hold their flavor and crisp surprisingly well until the next day.
Freezing
To freeze, let your fries cool thoroughly, then arrange on a baking sheet in a single layer and freeze until solid. Transfer to a zip-top bag or container. This preps them for easy snacks whenever you crave Crispy Masala Fries — just re-fry or bake from frozen for a quick fix!
Reheating
For the crispiest results, reheat fries in a preheated oven at 220°C (425°F) for 8–10 minutes, or air-fry at 200°C (390°F) for about 5 minutes. Skip the microwave, as it softens the exterior. A quick, hot re-crisp brings them right back to their golden best.
FAQs
Can I make Crispy Masala Fries without deep frying?
Absolutely! While deep frying gives the ultimate crunch, you can air-fry or bake them as well. Simply drizzle the coated fries with oil and bake at 220°C (425°F), turning once, until golden and crisp. Air fryers work beautifully at 200°C (390°F); just watch for color and crispness.
Which potatoes work best for masala fries?
Starchy varieties like Russet or Maris Piper are your best bet for fluffy, crispy results. Waxy potatoes tend to stay dense and don’t reach that light, airy inside you want in Crispy Masala Fries.
Is it really necessary to soak the potatoes?
Yes, soaking is a game changer! It pulls out excess starch, allows heat to penetrate better, and is crucial for fries that crisp up instead of turning soggy. Even a quick 30 minutes helps, but an hour is perfect.
Can I customize the masala mix?
Totally! While the classic blend of chaat masala, red chili powder, and amchoor gives that signature zing, feel free to add garlic powder, black pepper, or a squeeze of lemon for your own spin. The spice magic is all yours!
How do I avoid oily fries?
Make sure your oil is at the right temperature before frying, and don’t overcrowd the pan. Cooling between the two fries is key — it stops the potatoes from soaking up oil and guarantees that legendary light crunch in your Crispy Masala Fries.
Final Thoughts
There’s nothing quite like sharing a batch of fresh, homemade Crispy Masala Fries — and once you try them, you’ll see why they’re impossibly craveable. Whether you’re cheering on game day, hosting friends, or simply treating yourself, these bring a little spice and a lot of joy to the table. Give the recipe a try — your taste buds will thank you!
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Crispy Masala Fries Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Learn how to make irresistibly crispy masala fries at home with this easy recipe. Perfectly seasoned and fried to golden perfection, these fries are sure to be a hit with your family and friends.
Ingredients
Potatoes:
- 3 large (600g) white starchy potatoes (e.g. russet)
Coating:
- 2 tbsp cornflour (cornstarch)
- 1/2 tsp salt (plus extra for sprinkling)
- 1/2 tsp red chili powder
- 1 tsp chaat masala
- 1/4 tsp dried mango powder (amchoor) (optional)
Other:
- Neutral oil (for deep frying)
- Fresh coriander (for garnish)
Instructions
- Prepare Potatoes: Wash, peel, and cut potatoes into fries. Soak in ice water, drain, and dry thoroughly.
- Coat Potatoes: Toss fries with cornflour and salt.
- First Fry: Fry potatoes at 160°C for 5 minutes, cool on a rack.
- Second Fry: Fry at 205°C until golden brown, season with spices.
- Serve: Enjoy hot with ketchup or mayonnaise.
Notes
- Ensure potatoes are dried well to prevent splattering when frying.
- Fries can be frozen after the first fry for later use.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Appetizer/Snack
- Method: Deep frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Masala fries, Spicy fries, Indian fries, Potato snacks
