Potato chips masala was a childhood favourite for most Kenyans growing up. It’s the dynamic spicy flavour to it that perhaps drew people to the meal. You can prepare this at home if you’re not planning on eating out or make the potato chips masala at home and invite your friends for a movie viewing party. Potato chips masala can be enjoyed with beef stew or just as it is.
8 large potatoes, peeled and sliced into “chips”
2 cups of vegetable oil
2 tablespoons of butter
1 tablespoon of Spanish paprika
1 tablespoon cayenne pepper (you can use more or less depending on preference)
1 teaspoon of garlic paste
2 tablespoon of tomato paste
1 teaspoon of turmeric
1 tablespoon of garam masala
small bunch of coriander
salt to taste
some water (optional)
- Heat the oil in a pan and when hot, place the sliced potatoes and cook till they are soft.
- Remove from the oil, drain and let cool for about 5 mins
- Reheat the oil and put back the chips to cook through. This makes them crispier (works with any food your deep frying)
- As the chips are cooking for the second time, place the butter into a larger pan and melt it. Once it has melted switch off the heat.
- Add all the other ingredients (except the water and coriander) into the melted butter and mix well.
- Turn on the heat and cook till the sauce thickens.
- You can add the water if you like your chips saucy. If not, do not add the water.
- Once the chips are cooked, place in a kitchen towel to drain excess oil then toss them into the sauce and mix until well combined.
- Turn off the heat and add the coriander.
- Serve hot. HAPPY EATING!
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