Wash and peel the potatoes. Cut into long fries. Defrost the tikka chunks and keep aside.

In a sieve, wash the fries thoroughly with water. This helps remove excess starch, and makes the fries crispy and light.

Heat oil in a wok. Keep the oil at high heat or the fries will become soggy.

When oil bubbles, add the fries. Let them cook. In a separate pan, add the chunks and fry them until golden brown.

When the chunks are done, remove them and dice them up into small pieces.

Remove fries when they are golden slightly brown. Add to dish with chunks. Add salt and shake the dish to evenly distribute the salt.