Fries are loved by everyone, right? These crispy sides are often paired with dips, ketchup, cheese, and all sorts of delicious dips. Ever thought of elevating fries with an Indian twist? This monsoon, experiment with a variety of yummy and spicy toppings to enjoy hot fries as the perfect comfort snack. Imagine eating crispy golden fries with spicy Indian masalas; it all sounds so mouth-watering. You can make crinkle-cut fries, traditional straight-cut fries, or even wedges; whichever shape you like, each shape offers a unique texture and crunch.
To prepare crispy fries, start by cutting your potatoes uniformly to ensure even cooking. Always soak them in cold water to remove excess starch; this process helps make the fries crispier. Pat them dry thoroughly before frying. Do fry them twice: once at a lower temperature to cook through, and a second time at a higher temperature for that perfect crunch. The fries will turn out to be crispy.
Get ready to transform your fries with exciting Indian toppings. Here are six amazing Indian topping ideas that you can easily find in your kitchen. These will transform your fries into a flavourful snack that's perfect for monsoon munching.
Pav Bhaji Masala And Butter
Craving for pav bhaji in the monsoon is common, right? Indulge in transforming your fries into a Mumbai street food delight with pav bhaji masala and a bit of butter. In a pan, melt butter. Add pav bhaji masala and mix well. Now, on a plate, arrange your fries and drizzle this buttery and spicy mixture over freshly cooked fries. The rich, buttery flavour combined with the aromatic pav bhaji masala brings a unique twist to your fries. Serve hot, garnished with finely chopped coriander leaves.
Amchur And Red Chilli Powder
Combining tangy and spicy flavours can never go wrong. This implies while making fries too. Top your fries with a mixture of amchur (dried mango powder) and red chilli powder. Simply mix equal parts of amchur and red chilli powder in a bowl. Sprinkle this mixture generously over hot fries, tossing them nicely to ensure an even coating. The tanginess of amchur paired with the heat of red chilli powder creates a yummy combination. This topping is perfect for those who enjoy a bold and zesty taste. Serve immediately; you can serve it with mayonnaise dip too.
Mint Chutney And Sev
Aloo tikki is a lip-smacking delight during monsoons. This season, give your fries a flavour reminiscent of aloo tikki with mint chutney and sev. To prepare fresh mint chutney, just blend mint leaves, coriander leaves, green chillies, lemon juice, and salt until smooth. Drizzle the mint chutney over the fries, then sprinkle sev on top. Serve fries hot; you can garnish with extra mint leaves too.
Homemade Peri-Peri Seasoning
Spice up your fries with a homemade peri-peri seasoning. You just need to blend dried red chillies, garlic powder, onion powder, chillies, oregano, salt, and a little bit of sugar until smooth. Sprinkle this spicy mixture over hot fries, and ensure the fries are coated well. The smoky, spicy notes of peri-peri will add an exciting kick to your fries. You can serve it with garlic mayonnaise.
Gunpowder For A South Indian Touch
Add a South Indian twist to your fries with gunpowder (podi) and ghee. Dry roast urad dal, chana dal, dried red chillies, sesame seeds, and asafoetida, then grind to a powder. Drizzle hot fries with a little bit of melted ghee and sprinkle the gunpowder on top. Toss the fries to ensure they are coated well. This combination will add a nutty flavour to the fries. Serve immediately, as they will turn out to be soggy afterwards.
Homemade Schezwan Sauce And Fried Noodles
Indo-Chinese twists are always so good; top your fries with homemade Schezwan sauce and crispy fried noodles. Saute finely chopped garlic, ginger, and red chillies in oil, then add soy sauce, vinegar, and tomato ketchup, cooking until thick. Drizzle this spicy, tangy sauce over hot fries. Deep-fry noodles until crispy. Place them on a napkin to absorb extra oil, and top them with the fries. Serve hot, and garnish with chopped spring onions.