Spicy French Fry Recipe – Indian Masala Fries with Amchur

Last Updated on 2 months by Neha Deshmukh

Spicy French Fry Recipe – Indian Masala Fries with Amchur

Hey everyone! Ever find yourself with a pile of leftover French fries and wondering what to do with them? Well, look no further! I stumbled upon this recipe a few years ago, trying to use up some fries after a weekend treat, and it quickly became a family favorite. These aren’t just any fries; we’re talking crispy, spicy, tangy Indian Masala Fries! They’re seriously addictive.

Why You’ll Love This Recipe

Let’s be honest, who doesn’t love fries? But these take things to a whole new level. They’re a fantastic fusion snack – the comfort of fries meets the bold flavors of Indian spices. They’re quick to make, perfect for a snack, side dish, or even a fun appetizer. Plus, they’re a brilliant way to give those leftover fries a delicious makeover!

Ingredients

Here’s what you’ll need to whip up a batch of these flavour bombs:

• 1.25 cups leftover French fries (about 200g)
• 2 tablespoons cooking oil (about 30ml)
• 1 pinch asafoetida (hing)
• 0.5 teaspoon cumin seeds (about 2.5g)
• 0.5 teaspoon mustard seeds (about 2.5g)
• 0.5 teaspoon crushed coriander seeds (about 2.5g)
• 0.25 teaspoon turmeric powder (about 1.25g)
• 0.5 teaspoon red chili powder (about 2.5g)
• 1 green chili (chopped)
• 1 teaspoon amchur powder (about 5g)
• Salt to taste
• 2 tablespoons fresh cilantro leaves, chopped (about 10g)

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe sing!

• Amchur Powder: This is dried mango powder, and it adds a wonderful tangy flavor that balances the spice beautifully. If you can’t find it, I’ll share a substitution in the FAQs!
• Asafoetida (Hing): Don’t be scared off by the smell! A tiny pinch of asafoetida adds a savory, umami depth that’s essential in many Indian dishes. It really elevates the flavor.
• Spice Blends: Feel free to experiment! You can add a dash of chaat masala or garam masala for extra complexity. I sometimes add a tiny bit of pav bhaji masala for a street-food vibe.
• Oil: Any neutral cooking oil works well – vegetable, canola, or sunflower oil are all great choices.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. Heat the oil in a pan over medium heat. Once it’s shimmering, add the asafoetida, cumin seeds, and mustard seeds. Let them sizzle for about 10 seconds – you’ll know they’re ready when the cumin and mustard seeds start to pop.
2. Add the chopped green chili and sauté for another 15 seconds, until fragrant. Be careful not to burn it!
3. Now, reduce the heat to low. Add the turmeric powder, red chili powder, and crushed coriander seeds. Give everything a good mix, making sure the spices don’t burn.
4. Gently add your leftover French fries to the pan. Toss them carefully to coat them evenly with the spice mixture. You want every fry covered in that deliciousness!
5. Season with salt and amchur powder. Mix thoroughly, ensuring the amchur powder is distributed well.
6. Finally, garnish with fresh cilantro leaves. Serve immediately while they’re hot and crispy! They’re best enjoyed with roti or paratha.

Expert Tips

• Crispy Fries are Key: The better the fries start, the better the final result. If they’re a little soft, you can pop them in the oven for a few minutes to crisp them up before adding the spices.
• Don’t Overcrowd the Pan: Work in batches if necessary to ensure the fries get evenly coated and stay crispy.
• Taste as You Go: Adjust the salt and chili powder to your liking. Everyone has a different spice tolerance!

Variations

• Spice Level Adjustments: If you like it really hot, add a pinch of cayenne pepper or use a hotter variety of chili. For a milder flavor, reduce the amount of red chili powder.
• Air Fryer Adaptation: Toss the fries with the spices and a little oil, then air fry at 180°C (350°F) for 5-7 minutes, shaking halfway through.
• Vegan Option: Just make sure the oil you use is plant-based! All the other ingredients are naturally vegan.
• Festival Adaptations: These are perfect for Diwali or Holi gatherings. They’re a quick and easy snack that everyone will love. My aunt always makes a huge batch for Diwali!

Serving Suggestions

These masala fries are incredibly versatile. Here are a few ideas:

• Serve them as a side dish with your favorite Indian curries.
• Enjoy them as a snack with a cup of chai.
• Pack them in lunchboxes for a tasty treat.
• Serve them as an appetizer at your next party.

Storage Instructions

These fries are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or air fryer to restore some of the crispiness.

FAQs

• Can I use frozen French fries for this recipe? Absolutely! Just make sure to cook them according to the package directions before adding them to the spices.
• What is Amchur powder and can I substitute it? Amchur is dried mango powder. If you can’t find it, you can substitute with a squeeze of lemon juice or a pinch of citric acid, but the flavor won’t be quite the same.
• How can I adjust the spice level of this recipe? Easily! Reduce the amount of red chili powder for a milder flavor, or add cayenne pepper for extra heat.
• What is Asafoetida (Hing) and why is it used in Indian cooking? Asafoetida is a resin with a pungent smell that transforms into a savory flavor when cooked. It’s used to aid digestion and add depth to dishes.
• Can these fries be made ahead of time? You can spice the fries ahead of time, but they’re best served immediately to maintain their crispiness.
• What is the best type of oil to use for making these fries? Any neutral-flavored oil like vegetable, canola, or sunflower oil will work well.