Let’s pretend these are french fries but baked until crisp with a hint of masala, coz, why not! these baked masala fries are high in taste yet low in calories, required less than 5 ingredients and make an excellent appetizer under 45 minutes!
My heart sinks to call these masala french fries but let’s just pretend, OK! Honestly, I’m never a fan of french fries in general unless a local chip does any magic.
- they are bland(to my taste)
- Deep-fried (I want to save my calories for other yummy super deep-fried food).
Masala fries fill that void for me but again chip shops load them with excess oils and sauces which to me, is a no-no. So I learnt to bake my own crispy masala fries with mild spices and no extra sauces.
These masala fries are
- baked and not deep-fried.
- contain 80%(ok, guesswork!) fewer calories/fat than that of normal french fries.
- best to serve as a snack, side with a burger meal or a healthy omelette.
- can be a healthier snack if you are trying to lose weight or following a calorie-controlled plan
Why love this masala fries recipe?
- doesn’t require deep-frying yet you get the crispiest fries.
- Easy to make and no need to stand by the stove
- coated with mild spices and not loaded with calorie-rich sauces.
- ideal for freezing so you can gobble up even at midnight.
these baked masala fries have got everything to compete for the best weight loss snacks award 😉
What type of potatoes to use?
Russets for my US readers. This variety of potatoes is high in starch and low in moisture which makes them absolutely delicious for french or our masala fries. For my local friends in the UK, Maris Piper, King Edward, or Marfona should be available to you .these are all starchy potatoes similar to russets.
But don’t worry, this recipe still works for whatever potatoes you have in your kitchen. unless you are trying to be a perfectionist! My mom knows only one varierty all her life- the Indian potatoes 😉
Potatoes – choose any variety you have but the starchier the better. Select the longer/bigger ones.
Fat – Olive oil works best. You can also use a cooking spray. the more oil you rub to the fries the crisper they get.
Spices – now you have full freedom to choose whatever you like here, I used chat masala, Kashmiri red chilli powder, garlic salt and black pepper to keep the spice level very low. Other options are garam masala, cumin and coriander powders,curry powder.
How to make masala fries
Pre-heat the oven to its mximum temperature and line a baking tray with baking paper.
If you have a slicer, great. else not to worry.If you are leaving the skin on, wash well before proceeding with slicing to remove any dirt.
STEP 1 -Cut the potato lengthwise using a sharp knife.
STEP 2 – Trim the edges on all sides(I did only 2 sides) to make a rectangle kind of shape.
STEP 3 – Cut into wedges shown in picture 3
STEP 4 : Cut leghtwise futher into ¼ inch thick slices.
Par boiling /soaking in hot water
Since they are to be baked and not deep-dried, we want the fries to be little softer to acheive that golden crisp outisde and soft inside.
STEP 5 – Soak the cut fries in hot water for 7-10 minutes or parboil them until they turn little softer but still retain their shape.
STEP 6- Drain the fries and pat dry them using a muslin cloth or paper towel.Ensure there is less moisture.
STEP 7- Transfer to a large plate , rub olive oil and add combined spices
STEP 8 -rub the seasoning well until all the fries are coated well with masalas.
We are so ready to BAKE the masala fries! Bake them in a pre-heated oven for about 25-30 minutes at 180 degree celcius by checking and flipping halway through.I don’t mind leaving them little longer to get slighlty burnt cripier edges.
Types of Masalas
I used a basic chat masala and chilli powder blend to keep the fries less spicy. you can jazz up with garam masala, extra chilli flakes, roasted cumin powder and all. go creative and add any spices to like and available to you.
taco seasoning, moroccan spices work well too. check out Moroccan Roasted Potatoes for a different spicy version.
Storage and Serving Suggestions
Masala fries make a great snack on their own without even any ketchups or suaces. Yogurt dip is my go to to blance the spice in the fries. simply add salt, pepper,cumin powder and little bit of garlic powder to beaten yogurt and you have a great low-calorie healthy dip ready in minutes.
Serve masala fries with burgers, paneer patties , omlettes. Makes a great side for light sandwiches too.
top the fries with a blend of little ketchup, yogurt dip and plenty of chopped corainder.
Storing – If you manage to have any left overs (which I bet you won’t), keep them in fridge and slightly roast on a pan to crisp the outer layer again. I wouldn’t recommend heating in a MW.
Freeze the masala coated chips upto one month in a zip lock bag and bake directly from frozen.
Tips and Notes
- Use the best variety of strachy potatoes to get the best masala fries.
- Cut the fries into uniform thickness to ensure the heat is distirbuted properly.
- Do not miss parboiling if you plan to bake the fries. I leave the fries in the switched off oven for some time to allow them to get further crispier.
- Use perchamanet paper to line the fries. Foil paper makes the ffies stick to the base.
- you can also use sweet potato with this recipe, however they need soaking in cold water instead.
Frequently Asked Questions
You can try roasting them ina wide pan with a teaspoon of oil in low flame. ensure the fries are not crowded.
Yes, but this recipe will not work exactly, you will need to soadk sweet potatoes in cold water to remove the excess starch
I hope you will love these baked masala fries as much as I did,I can’t wait to hear how they turned out for you – Siri
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Crispy Baked Masala Fries
- 2 potatoes large, 250 grams
- 1.5 teaspoon olive oil
- ¼ teaspoon kashmiri chilli powder
- ½ teaspoon chat masala
- ½ teaspoon sea salt flakes
- ¼ teaspoon balck pepper powder
- ¼ teaspoon garlic powder
- a pinch chilli flakes
- 2 tablespoon chopped coriander leaves
- Pre-heat the oven to its maximum temperature for atleast 15 minutes.
- Wash potatoes well under cold runing water to remove any dirt. Cut the potato lengthwise using a sharp knife.
- Trim the edges on all sides(I did only 2 sides) to make a rectangle kind of shape.
- Cut into wedges shown in picture. Cu(above in the post). Cut lengthwise further into ¼ inch thick fries.
- Soak the cut fries in hot water for 7-10 minutes or parboil them until they turn a little softer but still retain the shape.
- Drain the fries and pat dry them using a muslin cloth or paper towel.Ensure the fries are as dry as possible and no mosture left.
- Transfer to a large plate , rub olive oil and add combined spices.rub the seasoning well until asll the fries are coated well with masalas.
Baking masala fries
- Line the masala coated fries on a baking paper without making them crowded.
- Bake in a pre-heated oven for 25-30 minutes by checking and flipping halfway through or until a nice golden crisp edges form.
- Garnish with chopped coarinder and sprinkle additonal salt or chat masala if needed as per your taste. Serve with a ketchup or yogurt dip or as a sdie to burgers or omlette.