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Not just loaded fries - masala-spiced loaded fries. The potatoes are seasoned with chaat masala, cumin and turmeric before roasting, so every fry is already flavour-packed before the Madras sauce even goes on.
Prep: 5 mins | Cook: 30 mins | Total: 30 mins
Serves 2-3
1 pouch Holy Cow! Madras Chettinad
600g potatoes, cut into fries
1 tsp chaat masala
200g chicken or chickpeas (cooked)
4 tbsp natural yoghurt
2 tbsp tamarind chutney
Small bunch fresh coriander
1 lime, cut into wedges
From your Pantry / Store Cupboard
1 tsp cumin seeds
1/2 tsp turmeric
2 tbsp olive oil
1. Season and roast the fries: Toss the potato fries with olive oil, chaat masala, cumin seeds, turmeric, salt and pepper. Roast at 220°C for 25-30 minutes until crispy, turning halfway. Or air fry at 200°C for 20 minutes.
2. Heat the topping: Warm the chicken or chickpeas in a pan. Add the Holy Cow! Madras Chettinad sauce and simmer for 5-6 minutes until thick and well coated.
3. Load the fries: Pile the masala fries on a large board or tray. Spoon the madras topping generously over.
4. Add the finishing touches: Drizzle with yoghurt and tamarind chutney. Scatter with fresh coriander and serve with lime wedges.
Tip: Chaat masala is the secret weapon here - it adds a tangy, slightly sour note that makes the fries addictive on their own.
