Fry the chips, twice. (Fry them the first time, then drain them from the oil, re-heat the oil and fry them again to make them extra crispy)

In a pan, heat the margarine/butter. When it melts, turn off the heat, add the spanish paprika or tandoori masala, salt, red chilli powder, garlic paste, tomato paste/puree and ketchup/tomato sauce (or chilli sauce if you prefer them extra hot).

Sometimes I like to add a little bit of any other spice like cumin powder or turmeric to play around with the flavour, or I add chopped chillies or red chilli flakes for extra heat. You can adjust according to your taste and preference.

Turn on the heat again and cook these ingredients until they are well combined and starting to thicken (you can add a splash of water if you prefer your chips saucy).

Turn the heat to low, and throw in your chips. Toss them around so that the sauce/masala covers them properly.

Turn off the heat and squeeze in half a lemon (or more if you like lemons) and garnish with coriander. And you’re done!