Description
Tandoori Masala Fries are a bold and crispy snack featuring russet potatoes tossed in a vibrant Indian spice blend with yogurt and lemon juice. Perfectly fried or baked to golden perfection, these fries deliver a zesty, flavorful twist on a classic favorite, ideal as a party appetizer, side dish, or tasty treat with customizable heat levels.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
Tandoori Marinade
- 1/2 cup yogurt
- 2 tablespoons tandoori masala powder
- 1 tablespoon garlic and ginger paste
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
For Frying or Baking
- Vegetable oil or peanut oil (for frying) – enough for deep frying or light coating if baking
Garnish
- 2 tablespoons chopped fresh cilantro
- Extra lemon juice (optional)
Instructions
- Prepare the Potatoes: Peel and cut the russet potatoes into evenly sized fries for uniform cooking. Soak them in cold water for at least 30 minutes to remove excess starch, which helps achieve extra crispiness.
- Make the Tandoori Marinade: In a mixing bowl, combine yogurt, tandoori masala powder, garlic-ginger paste, lemon juice, ground cumin, ground coriander, salt, and black pepper. Mix thoroughly until smooth to create a flavorful marinade.
- Par-cook the Fries: Boil or steam the potato fries just until tender but not falling apart. This ensures a soft interior and crispy exterior after frying or baking.
- Toss Fries in Marinade: Drain the fries completely and gently toss them in the prepared marinade, coating each piece evenly. Allow them to sit for 15-20 minutes to let the spices fully infuse.
- Fry or Bake the Fries: For frying, heat oil to 350°F (175°C) and fry the fries in batches until golden and crispy. For baking, preheat oven to 425°F (220°C), arrange fries on a baking sheet, and bake for 25-30 minutes, flipping halfway. Alternatively, use an air fryer at 400°F (200°C) for 15-20 minutes.
- Garnish and Serve: Drain fries on paper towels to remove excess oil. Transfer to a serving dish, sprinkle with fresh chopped cilantro, and optionally squeeze extra lemon juice for brightness before serving.
Notes
- Use starchy potatoes like russets for the best crispiness.
- Soaking cut fries removes excess starch, preventing sogginess.
- Handle fries gently when tossing in marinade to avoid breaking them.
- Maintain hot oil temperature (~350°F/175°C) when frying to avoid greasy fries.
- Double frying—first at lower temperature, then at higher—can enhance crispiness.
- Fresh herbs such as cilantro or mint added at the end balance and brighten flavors.
Nutrition
- Serving Size: 1 serving (approx. 1 cup fries)
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
Keywords: Tandoori Masala Fries, Indian Spiced Fries, Spicy Fries, Crispy Fries, Indian Appetizer, Vegetarian Snack, Gluten Free Snack
