Chana masala fries

Preparation info
  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in
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.


  • 4 potatoes, about 600 g in total
  • 1 tablespoon garam masala


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