Masala Chips

Two weeks ago we were sitting on our dining table jotting down meal ideas for Ramadan. Soups, gym meals and fruits were on the menu. I told my family our healthy food plans and they just laughed. I should have known right there and then. Every Ramadan we swear we won't touch oily foods yet every year we succumb to the temptation. I thought 2020 would be the year we succeed but it's day 8 today and I accept defeat. It's just so bloody hard to stay away from oil. 

Yesterday we decided was a 'go hard or go home' kinda day and we went all out. First we decided to make deep fried masala chips and then we took out a pack of chicken breast which turned into crispy fried chicken strips. And we topped it off with some leftover Gulgulas from the previous day. Oh and added some fruits for good measure.

Masala chips is a famous snack which is made differently by each family. I grew up eating thicker potatoes which is coated with gram flour (besan) but my husband's family uses plain flour and prefers thin cut chips. We met halfway yesterday on the thickness and added a bunch of different spices with a light dusting of chickpea flour. It was delicious but regardless of how many paper towels you use it will be drenched in oil. Definitely not a diet friendly snack! 

Serves: 2

Ready in: 20 minutes

Difficulty: ★☆☆

Ingredients

1 large potato, horizontally sliced 

1 stem of curry leaves, finely sliced

1 tsp chilli flakes

1 tsp paprika

1 tsp kashmiri chilli powder

1/2 tsp curry powder 

1/2 tsp turmeric

1 tsp chickpea flour 

1/2 tsp water

Salt to taste

Oil for deep frying 

Method

Heat a large pan over medium heat with enough oil to deep fry. 

Place potato slices in a wide bowl, ensuring the slices do not overlap. Add curry leaves, chilli flakes, paprika, Kashmiri chilli powder, curry powder, turmeric, salt and mix using your hands. Add water followed by chickpea flour, tossing the bowl to combine. 

Test oil with one slice of potato and once sizzling, deep fry all the potatoes in small batches until crispy and golden in colour. 

Transfer to a plate lined with paper towel. Serve while warm and enjoy!

Notes 

The salt allows the potatoes to sweat therefore mix ingredients as close to frying as possible to avoid soggy potatoes.