Indian Spicy Masala Chips

Masala chips are essentially "dirty" fries with a glorious Indian influence. They are great as a side dish or even as a movie night snack.

This delicious plate of spicy goodness cooks in well under 30 minutes and are topped with onion, chilli, tomato and coriander.

Indian Thick Cut Masala Fries

During my time in the Hungarian wilderness, I missed a load of food trends, and given the way I cook, it didn't bother me a great deal.

Masala chips or fries are one of those trends that I definitely regret missing. Since returning to the UK, I've noticed them on boatloads of takeaway menus.

And I have been bitten by the bug, and I love them!

My site is littered with indulgent potato side recipes, whether they are fancy fondant potatoes, or simple fried potatoes reminiscent of school dinners.

Chips were a huge part of my food life growing up. One of my favourite treats are proper chippy chips, whether I cook them at home or get them from the chip shop.

This recipe is super simple, and you can use any type of chips you want!

Frozen oven chips, fried chips, air fryer chips, it doesn't matter, you are good to go!

They get coated in a superb ketchup-based Indian sauce, a sauce that rocks classic curry flavours and a bit of mango chutney.

It is then tossed together and topped with some chilli, crispy red onion, tomato and coriander.

Frequently Asked Questions

What's the best way to cook frozen chips?

I honestly cook my frozen chips in an air fryer now because, to my mind, they cook better.

It is simple and not having to preheat the oven means that they are quicker and, as a result, cheaper.

Do I have to make the sauce in a wok?

No, you could make it in a frying pan or even a saucepan. But, they are much more difficult to coat well if you do this.

Of course, you do not need to coat the chips; you could just spoon the sauce over.

Can I cook fresh fried chips?

Yes, definitely. I honestly rarely do this any more because maintaining a deep fat fryer at home is a pain in the butt!

Chips... Really?

A major source of confusion for my US-based readers *waves*.

We Brits have thick-cut "fries", they are genius and they are called chips. What you guys call chips, we call crisps, I have no idea why, but it is just the way it is. Embrace the difference lol!

Serving Suggestions

Whilst I am happy with a big bowl of masala chips as a snack, I personally think that they absolutely deserve to be a strong side to a host of dishes.

They are pictured above with a masala fish fillet, and below with my baked mango chutney chicken recipe.

Sticking with a similar Indian-inspired fish and chip vibe, you could serve them with my Amritsari fish fry.

You could, of course, go with a curry, but I prefer them with a drier dish like this Indian roast chicken. But they are both delicious and a bit of a giggle, served with my fish finger curry and absolutely rock with an egg masala curry!

They are also great with tandoori chicken or even a whole tandoori fish, a slathering of mint raita works a treat when it is served like this.

Likewise, some tikka skewers are glorious with these spicy chips. You could go vegetarian with my paneer tikka skewers, or meaty with chicken tikka or lamb tikka skewers.

They would also be perfect with my masala baked beans and a perfectly fried egg, which would give a great twist to a British egg and chip dinner!

Failing all of that, how about you cook yourself and perfect rump steak or some chip shop style battered fish and call it dinner?

Equipment Used

I only recommend specific brands of equipment if I believe they make a material difference to a recipe. If you have any questions, feel free to ask them in the comments section.

• Hob/Stovetop.
• Oven, air fryer or deep fat fryer, depending on how you want to cook your chips.
• Large wok, I use a carbon steel wok.
• Chopping board.
• Sharp kitchen knife.
• Weighing scales and or measuring cups and spoons.