Masala Chips & Vegan Avocado Mayo
The ultimate recipe for Masala Chips & Vegan Avocado Mayo. Made from homemade chips and the perfect blend of Indian-style masalas. Serve them with my smooth and creamy avocado mayo for a vegan take on this street food favourite.
Servings: 4
Ingredients
For the chips
- 1 kg floury potatoes such as King Edward
- 2 L oil for deep frying (I used rapeseed but you can use sunflower, vegetable or any with a high smoke point)
For the masala sauce
- 400 g tomato passata (you can also use a can of chopped tomatoes, blended)
- 1 tbsp lemon juice
- 1 tsp asafoetida
- 1 tsp chilli powder or to taste
- 1/2 tsp black salt
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1/2 tsp garlic powder
- 2 tsp sugar
- 1 1/4 tsp salt
- Chopped coriander to garnish
- Spring onions to garnish
- Lime wedges to serve
For the avocado mayo
- 2 large ripe avocados
- 3 tbsp vegan mayo
- Juice of 2 limes
- 1/4 tsp black pepper
- Salt to taste
Instructions
To make the avocado mayo
- Place all the ingredients in a blender. Blend until smooth and creamy. You may need to add a splash of water if the blender is struggling to process the ingredients. Add no more than 2 tbsp water.
To make the sauce for the masala chips
- Heat 2 teaspoons of oil in a pan. Add the asafoetida, chilli powder, garlic powder, ground cumin and ground coriander. Sauté for a moment and then stir in the tomatoes, salt, sugar and lemon juice. Cover and simmer on a low heat for 10 minutes. Remove from the heat and set aside to cool.
To make the chips
- Peel the potatoes and slice into chip-sized batons, as large or as small as you like. Mine were about 2cm in width. Place the sliced potatoes in a large bowl of cold water to remove excess starch and stop the potatoes turning brown.
- When you're ready to fry, place the uncooked chips on a clean, dry tea towel and pat well to absorb all the water. Ensure you do this thoroughly as they need to be dry or the oil will spit and crackle.
- In a deep pan, heat the oil to 160°C/320°F. The chips should bubble gently in the oil. Deep fry the chips in small batches until softened, about 70% cooked and still pale in colour (this should take about 4 minutes per batch). Remove from the oil with a perforated spoon to drain away excess oil. Place the chips on a plate.
- Increase the temperature of the oil to 200°C/400°F. The chips should sizzle much more than the first frying. Fry the chips in small batches until golden all over (this should take about 4-5 minutes per batch). Place on a plate lined with kitchen paper to absorb excess oil.
- Place the chips in a bowl and add the masala chip sauce. Toss gently, taking care not to break the chips. Transfer to a serving bowl and garnish with chopped coriander and spring onions. Serve with the avocado mayo.
Video
Notes
If using frozen chips or French fries, cook according to the package instructions (in the oven or in an airfyer) and toss in the prepared masala chips sauce.