Masala chips
Chips tossed in a roasted-spice tomato masala
Chips coated in a thick, tangy masala of browned onions, garlic, ginger, tomato and yogurt, spiced with freshly roasted and ground coriander, cumin, pepper and dried chilli. A street-food favourite in East Africa. Serve hot.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 5
Ingredients
For the seasoning
Method
0/5 doneStep 1: Dry-roast 1 ½ tsp coriander seeds, 3 dried red chillies, 5 black peppercorns and 1 tsp cumin seeds in a pan over a low heat for 2–3 minutes, until fragrant. Cool, then grind to a powder.
3 minStep 2: Heat 5 tbsp oil, add 4 onions and sauté for 8–10 minutes, until brown.
9 minStep 3: Add 2 tsp garlic paste, 6 garlic cloves, 2 in fresh ginger and the ground seasoning and cook for 1 minute.
1 minStep 4: Stir in 6 tbsp tomato paste, then add ½ cup plain yogurt a spoonful at a time, stirring, and cook for 5–7 minutes, until the oil starts to separate.
6 minStep 5: Add the hot 1 ⅛ lb potato chips (fries), 1 tsp salt and ½ tsp sugar, toss well until every chip is coated, and serve hot.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 5 g
- Carbs
- 38 g
- Fat
- 18 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does masala chips take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic paste?
- 1 crushed garlic clove per ½ tsp.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sweet & sour chips
Crisp chips tossed with stir-fried peppers, spring onions and chillies in a glossy sweet-and-sour sauce. A pinch of pink colour gives it the classic restaurant look, and pineapple juice makes it fruitier. Serve hot, as soon as the chips are coated.
Spaghetti bhajiya
Short pieces of spaghetti in a peppery batter, fried in small balls until golden and crunchy. Kids love them. Serve hot with the quick tomato-chilli sauce.
Nacho triangles (tortilla chips)
Home-made tortilla chips from a simple maize and wheat dough, rolled thin, cut into triangles and fried until crisp. They're lighter and fresher than packet chips. Serve them with salsa, sour cream dip or avocado dip, or use them for nachos.
