Name: Crispy Masala Fries
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 4 large Russet or Yukon Gold potatoes; 3 tbsp cornstarch; Oil, for deep frying or spraying (for air-fry/bake); 1 tsp chaat masala; 1/2 tsp Kashmiri red chili powder or paprika; 1/2 tsp cumin powder; 1/2 tsp garlic powder; Salt, to taste; Fresh cilantro, chopped (optional, for garnish); Lemon wedges (for serving)

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Crispy Masala Fries are my go-to when I want something spicy, crispy, and totally addictive. These golden fries are tossed in a flavorful blend of Indian spices that pack every bite with a punch of heat, tang, and depth. Whether I’m serving them as a snack, appetizer, or spicy side, they always disappear fast.

Why You’ll Love This Recipe

I love this recipe because it takes a basic fry and turns it into something bold and exciting. The outside gets perfectly crispy while the inside stays soft and fluffy. Then, a quick toss in smoky, tangy, spiced masala seasoning transforms them into something I crave over and over again. They’re also super easy to make with either fresh or frozen fries.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potatoes (Russet or Yukon Gold work well)
Cornstarch (for crispiness)
Oil, for frying or baking
Chaat masala
Kashmiri red chili powder or paprika
Cumin powder
Garlic powder
Salt
Fresh cilantro (optional, for garnish)
Lemon wedges (for serving)

Directions

I peel and cut the potatoes into fries, then soak them in cold water for 30 minutes to remove excess starch.
After draining and drying them thoroughly, I toss the fries in cornstarch for extra crunch.
I deep-fry, air-fry, or bake the fries until golden and crispy, then place them on paper towels to drain.
In a large bowl, I mix together chaat masala, chili powder, cumin, garlic powder, and salt.
I toss the hot fries in the spice mix so the seasoning sticks well.
I serve them hot, garnished with fresh cilantro and lemon wedges for an extra burst of flavor.

Servings and timing

This recipe makes about 4 servings and takes around 45 minutes total, including soaking and frying time. Perfect for parties, movie nights, or anytime I want a bold snack.

Variations

I use sweet potatoes for a slightly sweet and spicy version.
I add a pinch of amchur (dry mango powder) for extra tang.
I sprinkle grated cheese over the hot fries for a cheesy masala twist.
I serve them with a mint chutney or spiced mayo for dipping.
I use store-bought frozen fries to save time and just toss them in the spice mix after baking.

storage/reheating

Masala fries are best served fresh and hot. If I have leftovers, I store them in the fridge for up to 2 days. To reheat, I spread them on a baking sheet and crisp them up in a hot oven or air fryer. I avoid microwaving—they lose their crispiness that way.

FAQs

Can I use frozen fries?

Yes, I bake or air-fry them as directed on the package, then toss them with the masala spice mix while they’re still hot.

What’s chaat masala?

It’s a tangy Indian spice blend made with dried mango powder, black salt, and other spices. It gives the fries a unique and addictive flavor.

How do I make them extra crispy?

Soaking the potatoes, drying them thoroughly, and tossing them in cornstarch before frying are my favorite tricks for the crispiest fries.

Can I make these in the air fryer?

Absolutely. I air-fry them at 400°F (200°C) for 15–20 minutes, shaking halfway through, then toss in the spice mix right after cooking.

What can I serve these with?

I serve them with mint chutney, ketchup mixed with chili powder, or a yogurt-based dip with a hint of lemon and garlic.

Conclusion

Crispy Masala Fries are a fiery, flavorful twist on the classic fry—crunchy on the outside, soft on the inside, and packed with spice in every bite. Whether I make them from scratch or jazz up a bag of frozen fries, they always bring bold flavor and a fun, crave-worthy kick to the table.

Crispy Masala Fries

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Crispy Masala Fries are golden, spiced potato fries with a crispy exterior and soft interior, tossed in bold Indian seasonings like chaat masala, chili powder, and cumin. They’re the perfect spicy snack, appetizer, or side dish.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Appetizer
Method: Frying or Baking
Cuisine: Indian
Diet: Vegetarian

Ingredients

4 large Russet or Yukon Gold potatoes
3 tbsp cornstarch
Oil, for deep frying or spraying (for air-fry/bake)
1 tsp chaat masala
1/2 tsp Kashmiri red chili powder or paprika
1/2 tsp cumin powder
1/2 tsp garlic powder
Salt, to taste
Fresh cilantro, chopped (optional, for garnish)
Lemon wedges (for serving)

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Instructions

Peel and cut potatoes into fries. Soak in cold water for 30 minutes to remove excess starch.
Drain and pat dry the fries thoroughly. Toss them with cornstarch to coat evenly.
Heat oil in a deep fryer or skillet. Fry the fries in batches until golden and crispy. Alternatively, air-fry at 400°F (200°C) for 15–20 minutes or bake at 425°F (220°C) for 25–30 minutes.
Place fries on paper towels to drain excess oil.
In a large bowl, mix chaat masala, chili powder, cumin powder, garlic powder, and salt.
While fries are still hot, toss them in the spice mix until evenly coated.
Garnish with chopped cilantro and serve immediately with lemon wedges on the side.