Description
Crispy, golden fries tossed in a bold, tangy tandoori masala marinade—perfect as a snack, side, or crowd-pleasing appetizer.
Ingredients
Scale
- 4 large russet potatoes, cut into wedges or thick fries
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 2 tablespoons tandoori masala
- 1 teaspoon paprika
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1/2 teaspoon turmeric powder
- 1 1/2 teaspoons salt
- 2 tablespoons oil (plus more for baking or frying)
- 1/2 teaspoon chaat masala (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper, lightly greased.
- In a large bowl, combine yogurt, lemon juice, tandoori masala, paprika, garlic paste, ginger paste, turmeric, salt, and oil. Mix well.
- Soak sliced potatoes in cold water for 30 minutes, then drain and pat dry.
- Add potato wedges to the marinade and toss to coat evenly. Let marinate for 10 minutes.
- Arrange fries in a single layer on the baking sheet or in the air fryer basket.
- Bake for 30–35 minutes (flip halfway) or air fry at 400°F (200°C) for 18–20 minutes until golden and crisp.
- Remove and sprinkle with chaat masala if using. Toss gently.
- Garnish with cilantro and serve hot with chutney or dip of choice.
Notes
- Soaking potatoes removes excess starch for crispier fries.
- Full-fat yogurt helps the marinade cling better.
- Do not overcrowd during baking or air frying—work in batches.
- Sprinkle chaat masala right after cooking for extra tang.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg
Keywords: tandoori fries, masala fries, Indian snack, spiced fries, baked fries, vegetarian appetizer