If you're looking for an easy masala chips recipe, these Saucy Masala Chips with Green Peppers are quick, spicy and seriously moreish.
Fresh homemade chips are tossed through a thick onion and green pepper masala flavoured with garlic, Durban curry powder and turmeric, then finished with fresh dhania.
It is a simple recipe, but that is exactly what makes it so good.
No complicated spice mix. No long ingredient list. Just crisp chips and a really tasty masala that clings to every piece.
I originally developed this recipe years ago for a brand brief using frozen chips, but for this updated PriMade version I prefer to make it with fresh homemade chips and keep frozen chips as the easy shortcut.
Both work beautifully.
For this updated recipe, I use fresh potatoes and make the chips from scratch.
I like the texture and flavour of homemade chips, especially when they are tossed through a warm masala straight from the pan.
But frozen chips are absolutely fine too.
If you want the quickest version, cook approximately 750 g frozen chips according to the packet instructions until golden and crisp, then toss them through the masala just before serving.
The important thing is that the chips are crisp before they go into the sauce.
Peel the potatoes and cut them into even chips.
Rinse them under cold water to remove some of the surface starch, then dry them really well.
You can deep-fry, air-fry or oven-bake them depending on what you prefer.
However you cook them, the goal is the same:
Golden, crisp chips that can handle being tossed through sauce without immediately becoming soggy.
This is the most important part of the recipe.
The masala must be thick enough to cling to the chips.
If it is watery, the fries will absorb too much liquid and lose their texture.
We want a glossy, saucy coating, not a thin curry gravy.
Start by cooking the onions and green peppers until softened, then add the garlic.
The tomato paste goes in next and cooks briefly before the spices are added.
A little hot water loosens everything just enough to create a thick sauce.
Then the crisp chips are tossed through at the very end.
Cooking the tomato paste for a minute before adding the water deepens its flavour and takes away some of its raw sharpness.
It also helps give the masala more body.
That means you need less water and the finished sauce stays thick enough to coat the chips properly.
That depends on your curry powder and how much heat you enjoy.
I use Durban curry powder because it gives the chips that familiar South African Indian flavour.
If you prefer a milder version, use less curry powder.
If you like things hot, add a little more curry powder or fry fresh green chillies with the onions.
As always, use your own curry powder as the guide because some blends are much hotter than others.
Peel the potatoes and cut them into even chips.
Rinse well, then dry thoroughly.
Cook until golden and crisp using your preferred method.
Set aside while you make the masala.
Heat the oil in a large, wide pan.
Add the diced onion and green pepper and cook until the onion is soft and beginning to caramelise.
The green pepper should soften but still retain a little texture.
Add the crushed garlic and cook for about 30 seconds until fragrant.
Add the tomato paste and cook for about a minute, stirring it through the onions and peppers.
Add the Durban curry powder and turmeric.
Stir briefly and add a small splash of hot water if the mixture becomes too dry.
Add enough hot water to create a thick, glossy masala.
Simmer gently until the sauce has thickened and the onions and peppers are well coated.
Season with salt and freshly ground black pepper.
Add the hot crispy chips to the pan.
Toss gently until every chip is coated in the masala.
Do not leave them sitting in the sauce for too long.
Finish with freshly chopped dhania and serve immediately.
Yes.
Frozen chips are the easiest shortcut and work very well in this recipe.
Cook them according to the packet instructions until crisp, then toss them through the finished masala just before serving.
There is no need to thaw them first.
Add fresh green chillies with the onions or increase the curry powder slightly.
Use a combination of green, red or yellow peppers for extra colour and sweetness.
For a richer version, sprinkle a little grated cheese over the hot masala chips just before serving.
If you love fresh coriander, finish with a generous handful of chopped dhania.
These chips are delicious on their own, but they also work really well as part of a larger meal.
Serve them with:
They also make a really good snack for sharing straight from the pan.
I would not.
This is one of those dishes that is best eaten immediately.
The longer the chips sit in the sauce, the softer they become.
You can make the masala ahead and reheat it, then cook the chips fresh and toss everything together just before serving.
I love recipes like this because they prove that you do not need a long list of ingredients to make something really delicious.
Good chips, onions, peppers, garlic and a little Durban curry powder are more than enough.
The only real trick is getting the balance right.
Keep the chips crisp.
Keep the masala thick.
And serve them while they are hot.
That is really all there is to it. ❤️
A quick and easy masala chips recipe made with crisp homemade chips, onions, green peppers, garlic and Durban curry powder in a thick, spicy sauce.
FROZEN CHIPS:
For a quicker version, replace the fresh potatoes with approximately 750 g frozen chips. Cook according to the packet instructions until golden and crisp, then toss through the masala just before serving.
KEEP THE MASALA THICK:
The sauce should be thick enough to coat the chips. Too much water will make the chips soggy.
CHILLI:
For extra heat, add fresh green chillies with the onions or increase the Durban curry powder according to taste.
PEPPERS:
Green peppers can be replaced with red or yellow peppers, or use a mixture.
SERVE IMMEDIATELY:
Masala chips are best served straight away. The chips will soften as they sit in the sauce.
MAKE AHEAD:
The masala can be prepared ahead and reheated. Cook the chips fresh and toss them through just before serving.
