Spicy Punjabi Peri Peri Aloo Fries: A Masaledar Twist on a Classic! 🍟🌶️ 🍳

Ingredients 🥄

For the Fries:
2 large russet potatoes, peeled and cut into fries
1 tbsp cornstarch
1/2 tsp turmeric powder (haldi)
1/4 tsp red chilli powder (lal mirch)
Salt to taste
Vegetable oil for frying
For the Peri Peri Masala:
2 tbsp Kashmiri red chilli powder (for colour and mild heat)
1 tbsp dried mango powder (amchur)
1 tsp cumin powder (jeera)
1 tsp coriander powder (dhania)
1/2 tsp black salt (kala namak)
1/4 tsp ginger powder (sonth)
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp dried mint (optional)
1 tbsp dried fenugreek leaves (kasuri methi), crushed

Instructions 📋

First, give those potato fries a good rinse in cold water to remove excess starch. This will help them get extra crispy! Pat them completely dry with a clean kitchen towel.
Now, in a large bowl, toss the fries with cornstarch, turmeric powder, red chilli powder, and salt. Make sure each fry is coated evenly – this is our flavour foundation! 💛
Heat vegetable oil in a deep fryer or a large pot over medium-high heat. We want that oil hot enough to sizzle but not burn.
Fry the fries in batches, making sure not to overcrowd the pot. Fry for about 5-7 minutes, until they're golden brown and crispy.
Remove the fries from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
While the fries are frying, let's whip up our Peri Peri Masala! In a small bowl, combine all the masala ingredients: Kashmiri red chilli powder, dried mango powder, cumin powder, coriander powder, black salt, ginger powder, garlic powder, black pepper, dried mint (if using), and crushed dried fenugreek leaves. Mix it all together until it's beautifully combined. 🌸
Once the fries are fried and drained, immediately toss them in a bowl with the Peri Peri Masala. Make sure they're coated evenly – don't be shy! 😉
Serve hot and fresh! You can garnish with a sprinkle of chopped cilantro or a dollop of mint chutney for an extra Punjabi touch. Enjoy!