Chana masala fries


Preparation info

  • Difficulty


  • Serves


Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

The secret to getting a restaurant-like result lies in the chana masala spice blend, which can be found online or in Asian supermarkets. However, if you can’t get it, simply use more garam masala. Do also keep an eye out for mango powder (amchoor), as it imparts a distinctive tartness, making all the difference to the taste.

Prep time: 20 minutes
Cooking time: 30 minutes


  • 4 potatoes, about 600 g in total
  • 1 tablespoon garam masala
  • 1 tablespoon coconut oil
  • juice of ½ lime
  • ½ teaspoon salt

Chana masala

  • 1 teaspoon vegetable oil
  • 2 teaspoons cumin seeds
  • pinch of asafoetida – optional
  • 1 white onion, diced
  • 3 garlic cloves, finely chopped
  • 2.5 cm ginger, finely chopped
  • ½ teaspoon ground turmeric
  • 4 tomatoes, chopped
  • 2 x 400 g tins chickpeas, drained
  • 1 teaspoon garam masala
  • 3 teaspoons chana masala spice blend* (or garam masala)
  • 1 teaspoon white sugar
  • ½ teaspoon salt
  • ¾ teaspoon mango powder (amchoor) or 2 teaspoons lemon juice
  • juice of ½ lemon
  • chopped coriander (cilantro) and pickled red onion, to garnish


Preheat the oven to 200°C, and line a large baking tray with baking paper. Cut the potatoes into thin wedges and let them soak in a bowl of cold water for 10 minutes, then pat dry with paper towel. Place the wedges on the baking tray and sprinkle over the garam masala, oil, lime juice and salt. Toss well to coat, then bake for 30 minutes, flipping the wedges halfway.

Meanwhile, pour the oil into a large saucepan over medium-high heat and fry the cumin seeds and asafoetida until the cumin is aromatic and the asafoetida has lost its pungency. Add the onion, garlic, ginger and turmeric. Continue to fry until the onion is soft and translucent, and you can smell the sizzling garlic. Add the tomatoes, bring to a simmer and cook until the tomatoes are softened and saucy, about 5 minutes. Add the chickpeas, garam masala and chana masala spice blend, and stir well. Cook for another 5 minutes to thicken it slightly – it’s ready when it is more gravy-like and no longer watery. Stir in the sugar, salt, mango powder and lemon juice. Serve the chana masala on top of the spiced potato wedges, garnished with coriander and pickled red onion.

* This has chilli powder in it, so add less of it if you don’t like spicy food, using more garam masala instead.