So on my travels to Mombasa Kenya I came across masala chips, they are pretty quick to make and gives the humble chip an amazing lift. Give it a go and let me know what you think.
Ingredients
- 1 kg Potatoes Peeled and cut into stripes
- 2 tbsp Butter or vegan option coconut oil
- 1/2 tsp Paprika
- 1 tsp Salt you can add more if you prefer it salty
- 1 tsp Chilli powder
- 1/4 tsp Cumin Powder
- 1/4 tsp Black pepper
- 1/4 tsp Turmeric
- 3 tbsp Tomato ketchup
- 1 tbsp Tomato puree
- 2 tbsp Chilli Sauce In kenya I use Peptang, however most chillies sauces will do.
- 2 medium Green Chillies Chopped
- 1 Small Lemon
- 1 handful Coriander Chopped
- 1 Frying Sunflower Oil
- 1 handful Peanuts Grind the peanuts till coarse
- 2 inch Ginger
- 1 tsp Cumin Seeds
Instructions
- Fry the chips, twice to make them extra crispy. How do you fry them twice..? Easy!!! Heat oil add chips cook and then take chips out. Re-heat the oil and put the chips back into the oil till golden brown. Use kitchen towel to drain excess oil.
- In a wok, heat the butter or coconut oil (vegan). When it melts, turn down the heat.
- Add cumin seeds and steer till they start to pop.
- Add finely chopped ginger and green chillies. Stir for a few minutes till the ginger is brown.
- Add the paprika , red chilli powder, salt, turmeric & black pepper.
- Tomato puree, ketchup and chilli sauce.
- Add ground peanuts.
- Turn up the heat again and stir till everything is combined and starting to thicken. (you can add a splash of water if you prefer your chips saucy).
- Turn down the heat and add your chips. Toss them around so that the sauce/masala covers them properly.
- Turn off the heat squeeze in the lemon and garnish with coriander. Enjoy 🙂
Notes
If you are not to keen on spice then remove the chillies and chillies sauce, you can add 1 tbsp of vinegar to get it very tangy.
