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Tandoori Masala Fries

Tandoori Masala Fries
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Tandoori Masala Fries are a spicy, crispy snack that combines the smoky warmth of traditional tandoori spices with perfectly cooked, crunchy potatoes. Easy to prepare and customizable for spice level and dietary preferences, these fries make a bold and addictive appetizer or side dish enjoyed by all.

Ingredients

Scale

Main Ingredients

  • 4 large Russet potatoes (starchy variety for extra crispiness)
  • 2 tablespoons tandoori masala powder
  • 2 tablespoons plain yogurt (or coconut cream/plant-based yogurt for vegan option)
  • 1 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • Salt, to taste
  • Black pepper, to taste
  • Vegetable or canola oil (for frying or coating before baking)

Optional Garnishes and Variations

  • Fresh cilantro, chopped (for garnish)
  • Grated parmesan or spice-infused cheese blend (for cheesy variation)

Instructions

  1. Prep the Potatoes: Wash and peel the potatoes, then cut them into even sticks about half an inch thick to ensure uniform cooking. Soak the cut fries in cold water for 30 minutes to remove excess starch, promoting a crispier texture.
  2. Parboil the Fries: Bring a pot of salted water to a boil and add the potatoes. Cook them for 3-4 minutes until they start to become tender but do not fall apart. Drain and pat them dry thoroughly to prevent oil splatters during cooking.
  3. Marinate with Tandoori Masala: In a large bowl, mix the yogurt, tandoori masala powder, garlic powder, lemon juice, salt, and pepper. Toss the fries in this mixture until evenly coated. Allow them to marinate for at least 20 minutes to soak in the bold flavors.
  4. Fry or Bake the Fries: For frying, heat oil to 350°F (175°C) and cook the fries in batches until golden brown and crispy, about 4-5 minutes per batch. For baking, preheat the oven to 425°F (220°C), spread fries evenly on a parchment-lined baking sheet, and bake for 25-30 minutes, flipping halfway through to ensure even crispiness.
  5. Final Seasoning and Garnish: Once cooked, immediately sprinkle with a pinch of salt and fresh chopped cilantro if desired. Serve hot to enjoy the full burst of flavors, optionally adding lemon zest or a cooling raita on the side.

Notes

  • Use starchy potatoes like Russet for crispier fries; avoid waxy types that remain soft.
  • Soaking fries in cold water is essential to remove excess starch and enhance crunch.
  • Pat potatoes dry completely before cooking to prevent oil splatter and sogginess.
  • Use fresh or homemade tandoori masala powder for maximum flavor potency.
  • Cook fries in batches to avoid overcrowding, which reduces oil temperature and crispiness.
  • Adjust spice level by adding more or less tandoori masala or incorporating extra chili powders.
  • For vegan option, substitute yogurt with coconut cream or plant-based yogurt.
  • Reheat fries in a hot oven or air fryer to retain crispiness; avoid microwaving.

Nutrition

Keywords: Tandoori Masala Fries, Spicy Fries, Indian Spiced Fries, Crispy Fries, Appetizers, Snack, Gluten Free, Vegan Option

Find it online: https://marycorner.com/tandoori-masala-fries/