Masala fries are something I crave so often. This is my go-to recipe for guilt-free homemade masala chips. Made with store cupboard ingredients for a spicy, tangy sauce you can whip up in minutes. This recipe is vegan friendly.
Masala fries are the perfect way to transform potatoes into a spicy, moorish side dish everyone can enjoy.
I love to serve masala chips when I have friends around – with mango chutney and a raita dip. You can control the level of spice by adding as much (or little) chilli as you wish. These are a firm favourite with my husband – served with heaps of fresh chilli and coriander.
The masala sauce itself is made with cupboard staples and then thinned out with a dash of water. Over the years i’ve come to this lightened up, guilt-free recipe which doesn’t compromise on taste at all.
You can of course make this recipe with oven chips if you’d rather – just cook the chips as per the packet ingredients and follow the rest of the recipe.
How to make Masala Fries
Scroll down for recipe card and ingredient list
1. Cut potatoes into fries – I tend to use maris piper potatoes
2. Either add to a baking tray – or an Actifry if you have one. With 1 tbsp of oil – if baking in the oven, pre-heat the oven to 190C and cook the fries for 30 minutes, (or until cooked) tossing half way through. If cooking your chips in an Actifry cook for 30 minutes with the paddle in.
4. Whilst the chips are cooking finely chop the onion, garlic and chilli. I do this using my food processor – you can of course use a knife and chopping board if you prefer.
5. Then heat a large, non-stick frying pan and add 1tbsp oil
6. Then add the onion, garlic and chilli – and cook for 3 minutes
7. Next, add the spices lemon juice and tomato puree
8. Stir to form a paste, and cook for 1 minute
9. Then add the water and stir. If your chips are ready – then turn off the heat until your fries are cooked.
10. Once the fries are cooked, turn the heat back on and pour the fries into the pan
11. Stir to evenly coat the fries in the masala sauce
12. Serve with more fresh chilli (optional), coriander leaves and mint raita (optional)
- 2 Tbsp Oil *
- 6 Potatoes
- 1 Onion
- 1 Chilli
- 2 Garlic Cloves
- 2 Tbsp Tomato Puree
- 1 Tbsp Cumin
- 1 Tsp Chilli Powder
- 1 Tsp Turmeric
- 2 Tbsp Lemon Juice
- 2 Tbsp Water
- Chop the potatoes into fries
- Cook the fries in 1 tbsp oil. If you own an Actifry do this by cooking them with the paddle in for 30 minutes. If you don't have an Actifry pre-heat your oven to 190C and layer the potatoes on baking trays. Toss in oil and cook in the oven for 30 minutes - or until the fries are cooked.
- Finely chop garlic, onion and a chilli
- Whilst the fries are cooking heat 1 tbsp oil in a a non-stick pan
- Add the chilli, garlic and onion to the oil and cook for 3 minutes
- Then add the dry spices and tomato puree and lemon juice
- Cook for 1 minute, stirring to form a paste
- Then add the water to make a thick sauce - if more water is needed, add it. Turn off the heat
- Once the fries are cooked toss them in the masala sauce
- Serve topped with coriander and extra chilli (optional)
You can use whichever oil you prefer in this recipe.
If you'd prefer to use oven chips - follow the recipe by cooking the chips as per recipe ingredients then following from stage 3.
- Jamie Oliver Tefal Titanium Ultra-Resistant Non-stick Saute Pan
- Tefal AH960040 Actifry Genius Xl Health Fryer, 1.7 Kg, White
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Amount Per Serving:Calories: 371 Total Fat: 16g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 25mg Sodium: 532mg Carbohydrates: 67g Fiber: 7g Sugar: 6g Protein: 17g