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
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Cook the chips/french fries according to packet or recipe instructions.
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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.
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Add the garlic and cook for a further minute, or until aromatic.
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Now add the curry powder, turmeric, chilli flakes and black pepper. Cook for 1 minute.
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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.
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Toss the cooked potatoes in the hot sauce, until all the chips are covered.
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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!