Masala Chips
Crispy chips/french fries coated in a luscious, spicy masala sauce, drizzled with natural yoghurt and sprinkled with fresh, chopped coriander and sliced red chillies. Wonderful game day treat served with some extra natural yoghurt and a beer on the side.
Exceptionally quick to make, using staple, store cupboard ingredients, this luscious masala sauce elevates these fries in the most gorgeous and dirty way!
Where is this recipe from?
This recipe is very slightly adapted from the wonderful Khin’s Kitchen. (@khinskitchen.) Khin was born and raised in Burma by Chinese-Burmese and Indian-Burmese parents. She lives in the UK now and shares a range of delicious Asian recipes influenced by her mixed heritage, with easy step-by-step instructions. You should definitely take a look. Everything I have tried, has been FANTASTIC!
How to make Masala Chips
Collect all your ingredients together:
- frozen, uncooked chips/french fries – cooked according to packet instructions. Or make your own; see here for recipe.
Masala sauce:
- vegetable oil
- onion, peeled and finely chopped
- garlic cloves, peeled and finely chopped or crushed
- curry powder
- turmeric powder
- chilli flakes
- freshly ground black pepper
- fine salt
- tomato ketchup
- water
To serve:
- chopped parsley or coriander
- sliced red chillies
- natural yoghurt
How to make these delicious dirty fries:
- Collect together your equipment (see Recipe Notes below) and ingredients.
- Cook the chips/french fries according to packet or recipe instructions.
- Heat the oil over a moderate heat and add the onion. Cook, stirring from time to time, until soft and lightly caramelised. Around 5 minutes
- Add the garlic and cook for a further minute, or until aromatic.
- Now add the curry powder, turmeric, chilli flakes and black pepper. Cook for 1 minute.
- Finally, add the salt, ketchup and 6 tablespoons water. Mix thoroughly and cook, over a low, for 5 minutes. The masala paste needs to be thick enough to coat the chips. Add extra water, if necessary.
- Toss the cooked potatoes in the hot sauce, until all the chips are covered.
- Serve sprinkled with chopped coriander or parsley, some slices of red chilli and a drizzle of natural yoghurt. Serve extra natural yoghurt on the side, if desired.
Sauce ingredients 
2,3 Cook onion and garlic 
4 Spices 
5 Salt, ketchup, water 
Cook 
6 Add chips
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
Masala Chips
Crispy chips/french fries coated in a luscious, spicy masala sauce, drizzled with natural yoghurt and sprinkled with fresh, chopped coriander and sliced red chillies. Wonderful game day treat served with some extra natural yoghurt and a beer on the side.
Serves 2 – 3
Ingredients
- 500g frozen, uncooked chips/french fries – cooked according to packet instructions. Or make your own; see here for recipe.
Masala sauce:
- 1 tablespoon vegetable oil
- 125g/1 medium onion, peeled and finely chopped
- 16g/4 garlic cloves, peeled and finely chopped or crushed
- 1 teaspoon curry powder
- ½ teaspoon turmeric powder
- ¼ teaspoon chilli flakes
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon fine salt
- 2 tablespoons tomato ketchup
- 6 – 8 tablespoons water
To serve:
- chopped parsley or coriander
- sliced red chillies
- natural yoghurt
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Cook the chips/french fries according to packet or recipe instructions.
-
Heat the oil over a moderate heat and add the onion. Cook, stirring from time to time, until soft and lightly caramelised. Around 5 minutes.
-
Add the garlic and cook for a further minute, or until aromatic.
-
Now add the curry powder, turmeric, chilli flakes and black pepper. Cook for 1 minute.
-
Finally, add the salt, ketchup and 6 tablespoons water. Mix thoroughly and cook, over a low, for 5 minutes. The masala paste needs to be thick enough to coat the chips. Add extra water, if necessary.
-
Toss the cooked potatoes in the hot sauce, until all the chips are covered.
-
Serve sprinkled with chopped coriander or parsley, some slices of red chilli and a drizzle of natural yoghurt. Serve extra natural yoghurt and a beer on the side, if desired.
Recipe Notes
Equipment:
- baking tray for the chips/french fries
- kitchen scales and measuring spoons
- chopping board and knife
- cast iron pan or frying pan
Where is this recipe from?
This recipe is very slightly adapted from the wonderful Khin’s Kitchen. (@khinskitchen.) Khin was born and raised in Burma by Chinese-Burmese and Indian-Burmese parents. She lives in the UK now and shares a range of delicious Asian recipes influenced by her mixed heritage, with easy step-by-step instructions. You should definitely take a look. Everything I have tried, has been FANTASTIC!
Barmbrack - Báirín Breac
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