☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel
Search
Advanced Search
Air Fryer Recipes Appetizers Mediterranean Recipes Salads Vegetarian Recipes

Indian Masala Fries with Curried Lentil Dip

The Indian masala fries are lightly spiced and served with a curried lentil dip. The dip is a creamy mix of red lentils, coconut, and spices. It goes perfectly with the freshly fried masala fries. The combination of the two creates a delicious snack that can be enjoyed as an appetizer or a side dish. The spiciness of the masala fries goes perfectly with the creamy and savory dip, making for a truly flavorful experience!
Leave a Review

Share this

Print Recipe
Total Time75 Mins
Prep Time30 Mins
Cook Time45 Mins
ServingsServes 8
Potato Type: Russet
Cuisine: AmericanIndian
Prep Method: BakedAir Fryer

Dish

AppetizerSide Dish

Prep Time

30 Mins

Cook Time

45 Mins

Serving

Serves 8

Description

The Indian masala fries are lightly spiced and served with a curried lentil dip. The dip is a creamy mix of red lentils, coconut, and spices. It goes perfectly with the freshly fried masala fries. The combination of the two creates a delicious snack that can be enjoyed as an appetizer or a side dish. The spiciness of the masala fries goes perfectly with the creamy and savory dip, making for a truly flavorful experience!

Ingredients

+

Indian masala fries

  • 2 lbs. (907 g) Russet potatoes, skin-on, French fry cut
  • 2 tbsp (30 ml) Vegetable oil
  • ¼ tsp (0.5 g) Cinnamon, ground
  • 1/8 tsp (0.2 g) Clove, ground
  • 1 tsp (2 g) Coriander, ground
  • 1 tsp (2 g) Ginger, ground
  • 1 tsp (2 g) Garlic, powder
  • 1 tsp (2 g) Smoked paprika
  • 1 tsp (2 g) Fennel seed, ground
  • To taste Salt
  • To taste Black pepper, ground
+

Curried lentil dip

  • 2 cups (396 g) Red lentils
  • 6 cups (1419 ml) Vegetable broth
  • 3 tbsp (18 g) Curry powder
  • 1 tbsp (6 g) Lemon zest
  • ¼ cup (60 ml) Lemon juice
+

Pickled Vegetables

  • 1 cup (64 g) Cauliflower florets, blanched
  • 1 cup (116 g) Carrots, sliced on a bias
  • 1 cup (119 g) Cucumber, sliced on a bias
  • 1 cup (236 ml) Rice wine vinegar or white vinegar
  • 1 cup (236 ml) Water
  • 2 tbsp (17 g) Salt
  • 5 tbsp (63 g) Sugar, granulated
  • 1 tbsp (7 g) Black peppercorns, whole

Preparation

  1. Gather all ingredients and equipment needed.
  2. Preheat the oven to 350°F (176°C).
  3. To make Indian masala fries, rinse potatoes and slice into fry shapes and hold them in cold water. In a small bowl add cinnamon, clove, coriander, ginger, garlic, smoked paprika, fennel seed, salt, and black pepper and mix until fully incorporated. Drain water from potatoes and shake off excess water and place them into a large bowl. Add vegetable oil and sprinkle masala spice and toss to fully coat fries. Place fries on a parchment paper lined sheet tray and place in the preheated oven. Bake and crisp for 25 minutes or until light golden brown in color and crisp. Remove fries from oven and let cool slightly.
  4. To make curried lentil dip, in a large pot, on medium-high heat, add vegetable stock and red lentils and bring to a boil then reduce heat to a simmer and cover with a lid for 20 minutes until fully cooked. Drain lentils from broth, place in a blender or food processor and add lemon juice, and lemon zest, blend until smooth. Season to taste with salt and black pepper.
  5. To make pickled vegetables, rinse vegetables, peel and slice carrots, slice cucumber, and cut cauliflower into florets. In a pot, add water and a pinch of salt and bring to a boil to blanch the cauliflower. Carefully place cauliflower florets into boiling water and blanch for about 2 minutes and immediately place in an ice bath to stop the cooking process. Place vegetables in a bowl. Then in a small pot, on medium heat, add vinegar, water, salt, sugar, and peppercorns and heat until salt and sugar dissolves. Place the hot pot in a bowl with ice to cool the pickling liquid. Then add cooled pickling liquid to the bowl with the vegetables and cover with plastic wrap and let marinate. Drain vegetables before serving.
  6. To serve, place masala fries and pickled vegetables on a serving dish or platter, and place curry lentil dip in a bowl. Garnish as desired.

Variations

If using an air fryer:

  • Preheat the air fryer to 375°F (190°C).
  • Place seasoned fries on the bottom of the tray or basket. Do not stack fries.
  • Cook for 13 – 15 minutes or until light golden brown in color and crisp.
  • Remove fries from the air fryer and place them on a paper towel-lined tray or plate.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

220

Fat

3.5g

Sodium

310mg

Vitamin C

10.72mg

Carbohydrates

39g

Fiber

9g

Protein

11g

Potassium

408mg

Sugar

4g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other Appetizer Recipes You'll Enjoy

Clam Chowder Potato Cakes Smothered Green Chili and Hash Brown Pizza Ranch-Roasted Fingerling Potatoes