Restaurant style French fries- 4 varieties

Name: Restaurant style French fries- 4 varieties
Total time: 1800 s
Yield: 3-4 plates
Cuisine: Indian
Ingredients: 1.250 kg potatoes (thin skinned potatoes are preferred); As per taste Salt; as required Oil to fry; 1 tbsp mayonnaise; 1 tsp peri peri sauce; 1/4 tsp vinegar; as per taste Salt; as per taste Chilli powder; 1 tsp chilli powder; 1 tsp red very mild chilli powder; 1/2 tsp black pepper powder; 1/4 tsp garam masala; 1/2 tsp amchur powder; 1/4 tsp dhanajeera pw; as required Salt; 1/2 tsp Black pepper powder; as per taste Sendha salt; For Plain chips-; as per taste Salt

Priyangi Pujara @TheDivine

Malawi, Africa

#ldcravings2 #dinner #mybestrecipe #Pari French fries, also called chips are all time favourite. They are loved by people from all ages. They are such versatile that any taste blends well with them. So far I have tasted 4 different variety of chips. In Gujarat, salty chips and farali chips are most common whereas here in Malawi(Africa) Peri peri-mayo are in demand. During our community gathering here, they mostly serve masala chips. I love all 4 types and I make all 4 whenever I make chips at home. People in Malawi mostly eat chips with salad. A variety of chillies called Kambuzi grows a lot here. It has a very different flavour. I love to eat my chips with pickled Kambuzi.

Priyangi Pujara @TheDivine

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Ingredients

30 minutes

3-4 plates

1.250 kgpotatoes (thin skinned potatoes are preferred)
As per taste Salt
as required Oil to fry
For Peri peri & mayo chips-
1 tbspmayonnaise
1 tspperi peri sauce
1/4 tspvinegar
as per taste Salt
as per taste Chilli powder
For Masala chips with Indian Tadka
1 tspchilli powder
1 tspred very mild chilli powder
1/2 tspblack pepper powder
1/4 tspgaram masala
1/2 tspamchur powder
1/4 tspdhanajeera pw
as required Salt
For Farali Chips-
1/2 tspBlack pepper powder
as per taste Sendha salt
For Plain chips-
as per taste Salt

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Steps

30 minutes

1

Combine the ingredients for the flavour of your choice.
2

Peel and wash potatoes. Cut them into slightly thick and long chips. It should be a little on thin side so that they remain crunchy after frying. Wash a few times to remove all the starch from the potatoes. Soak them in iced salt water for at least an hour.
3

At the time of frying, take a few chips out on the kitchen towel. Heat oil moderately. Gently slide the chips in the oil. Fry on medium heat throughout. Do not stir them while they are getting fried. Consider them cooked well when they all started floating. Fry till the outer layer of each slice looks crispy and the inside layer is cooked well.
4

Remove them from oil. Add the spice/sauce mix of your choice as soon as they are removed from oil. The oil on the chips helps the seasoning to hold them better.
5

Serve them with sliced cabbage, tomatoes, onion and Kambuzi chilli (if available) salad. For the better taste of salad, shred cabbage really thin and so do the onions. Keep onions soaked in water for 30 min to get rid of its strong flavour. Combine all the veggies, add salt and keep aside at least for 15-30 min.
6

For KFC style fiery chips, use jacket potatoes. Cut thin chips as seen in the pic. Fry on e, let cool down and then fry again till it is thoroughly cooked. This process will help chips to retain its light colour even after frying.
Spice mix: combine aromat powder and kashmiri chilli powder l. Sprinkle generously on the chips when it is just out of the fry pan.

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Priyangi Pujara @TheDivine

on May 01, 2020 07:38

Malawi, Africa

I am a primary school teacher teaching in a renowned International school for 17 years. I also teach part-time online/offline. I offer teachers training for n various topics such as Phonics, Montessori and so on.While teaching is my love, cooking is my passion. I enjoy cooking, I enjoy eating 😋