Epic Tandoori Fries

Fries but make them totally epic! These Tandoori Fries are exploding with hot and tangy flavours - I'll take an extra helping thanks.

Perfect with that mint yogurt sauce you find in Indian restaurants.

Have I mentioned how easy these are too? Because the recipe couldn't be simpler:

1. Cook fries,
2. Whilst they're cooking, make the tandoori seasoning,
3. Toss it through cooked fries,
4. Serve!

I call them epic because crunchy potato + punchy seasoning means every bite's a party. I'll be honest, my mouth was watering while prepping them.

I'd like to highlight that there's a different between these and my Indian masala fries. Indian masala fries are made by tossing through a cooked onion, tomato based sauce. Tandoori fries are just seasoned with spice powders - think Nando's peri peri fries (where I actually got the inspiration from)! They stay more crisp this way.

If tandoori flavours tickle your fancy, I'd highly recommend this tandoori mogo and tandoori paneer tikka!

The Recipe & Ingredients Details

The recipe is super simple.

Let's start with the fries themselves. I made life easy and simply used frozen French fries. They work really well but if you want to go down the homemade route, I've got options.

Follow the steps for my air fryer triple cooked chips - you'll get the crispiest and most perfect chip - note these are chips and not thin fries. You can also follow my air fryer garlic fries where I make fries from scratch.

Then come back to this recipe and it's onto the next step!

Tandoori Seasoning

As for the seasoning, I do make it at home! It's pretty simple and I've picked the best combination of spice powders that aren't too complicated or difficult to get hold of. I use:

• kashmiri red chilli powder - I highly recommend this rather than normal chilli powder. It's vibrant red without too much heat.
• cumin coriander powder - aka dhana jeeru.
• garam masala - this handy spice mix contains lots of individual ground spices that adds so much depth and a hum of heat.
• chaat masala - needed for the tangy, lip smacking flavour that tandoori is known for.
• amchoor powder - aka raw mango powder and it adds zing! If you don't have it, that's fine, just squeeze a little lemon onto the chips before serving.
• kasuri methi - aka dried fenugreek leaves which also form part of a classic tandoori base
• black pepper - adds sharp heat.
• salt
• optional - sugar. A lot of store bought tandoori masala powders have a little sugar. It doesn't necessarily sweeten but lifts the flavours of the other spices.

You can prepare a jar of this tandoori masala spice mix that's got all the bells and whistles - I make it with whole spices so it's extra aromatic and punchy.

Or, take things even more easy and use store-bought tandoori masala. The quality is at your discretion!

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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