- Prep Time:10m
- Cook Time:30m
- Total Time:40m
- Serves: 4
- Yield: About 50 'fries'
Ingredients
- 1 large russet potato, or any other 'floury' potatoes, cooked soft
- 2 tsp. red chilli powder
- 1/4 tsp. turmeric powder
- 1/2 tsp. cumin powder
- 1/4 c besan (chickpea) flour
- 1/4 tsp. garam masala
- 1/2 tsp. coriander powder
- Oil spray / 2 tsp oil to brush
- Salt to taste
Instructions
- Preheat oven to 350°F/180°C. Line a baking tray with parchment paper/foil.
- Mash the cooked potatoes until there are no lumps. Almost.
- Stir in all the ingredients (except the oil) until you get a smooth, thick batter.
- Transfer the mashed potato into a large piping bag fitted with a 1M tip. Pipe the potatoes in long lines onto the prepared baking tray.
- Lightly spray with oil. Alternatively, brush with oil.
- Bake at 350°F/180°C for 30-40 minutes until slightly browned on the edges and crisp.
- Transfer to a wire rack to cool slightly before serving. Goes great with a sour cream / ranch dip.