Steps for making Kenyan Masala chips
- 4-5 potatoes, cut lengthwise and double fried (fry for 3-4 mins, take out on to a paper towel and let cool for 5 mins. Fry again for just 1-2 mins)
- 3 tomatoes, puréed
- 1 tbsp oil
- 1 large onion, sliced lengthwise
- 1-2 cloves of garlic, minced
- 1-2 green chillies, chopped
- 1 tbsp tomato paste
- Salt to taste
- Freshly ground black pepper
- 1/2 tsp chili powder (optional)
- Coriander leaves, chopped
- ¼ tsp turmeric powder
- 1 tsp garam masala
- 2-3 tbsp tomato Ketchup
- ½ a lemon
- Fry the chips twice. (Fry them the first time, then drain them from the oil and fry them again to make them extra crispy).
- Grease a baking tray with oil.
- Fry the onions in oil until translucent.
- Add crushed garlic and green chillies and cook for 30 seconds.
- When the oil starts separating add the tomatoes, tomato paste, tomato ketchup, salt, pepper and chilli powder and let cook for 4-5 minutes.
- Sprinkle some water to get a wet sauce.
- Toss the fries in it and coat with the sauce mixture.
- Squeeze lemon juice on Masala chips and stir well.
- Add the fried chips, stir and garnish with coriander leaves and serve steaming hot.
About Kenyan Chips Masala
Chips are a specialty in most parts of Kenya. The recipe is a spice up of the normal French fries. They are served and sold in many urban restaurants in the country. Kenyan masala chips are crispy, spicy and saucy as the masala is made to coat the chips perfectly.
Kenyans love to accompany masala chips with barbecue and soda
I rate chips masala 4 out of 5.