Friday, 10 July 2015

Tandoori Fries


Tandoori Fries

Fries are popular and come in a variety of shapes and sizes. They are thin, long, short, with skin, skinless, home cut, home fries which are square, curly, wedged, crinkled, and the list goes on and on.

Let me add to all of this Tandoori Fries; The latest craze found in fusion restaurants. Here is Niloufer's Kitchen's take on them.

Simple to make, not fried but baked, just taste so yummy.

My family is now hooked on these!

Tandoori fries, with the skin on

1kg / 2.2lb potato

1/4 tsp tumeric

1/2 tsp garam masala
1 tsp red chillie powder
1/2 tsp cumin powder
1/2 tsp salt
2 tbsp oil

Wash and cut the potatoes.  Try to keep them as equal as possible. Put them in a deep large bowl.

Mix together the dry spices. Sprinkle all over the potatoes and toss them until it evenly distributes. Drizzle the oil all over them. Toss again.

Place them all on a baking tray lined with a parchment paper.  Preheat the oven to 300F/140C degrees, cook the fries for 45 minutes and then turn the oven to 400F/210C. Cook for another 20 minutes. This will crisp it up, give it the colour . Test  to check they are cooked through and serve warm.


Choose smooth, unblemished, thin skinned potatoes if you prefer them unpeeled. I generally use Yukon Gold whenever I can. 

Different types of potatoes cook differently. It is best to test them to ensure they are soft and cooked from the inside. Cooking times will also depend on how thin or thick you cut them.
I start on a low temperature to allow them to cook properly without burning. The high flame ensures it crisps up once it is cooked. The longer cooking time also ensures the Tandoori masala cooks through.
Serve this with main meals or serve it with a mayonnaise on the side. 
I like to serves this with a lemon and lime mayonnaise.

For more delicious recipes with Indian Spices click on

Niloufer's Kitchen: Autumn


Niloufer's Kitchen: Quick and Easy

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