Poussin Chips/Fries

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Average: 5 (2 votes)
Serves 4-6

This is a spicy and extremely flavourful way of serving fries/chips. The sauce can be prepared in advance and frozen or refrigerated until needed. 

1 kg
potatoes, peeled and cut into strips/fries
2 tbsp
3 tbsp
1 tbsp
fresh ginger paste
juice of 1 lemon
1 tbsp
paprika powder
pinch of tandoori masala
pinch of cumin powder
1 tbsp
red chilli powder
(reduce for milder results)
1 tsp
white pepper powder
1 tsp
1/2 tsp
cinnamon powder
1 tbsp
white vinegar
oil for deep frying

Fry the chips twice to get them extra crispy then drain on kitchen towels to blot out any excess oil.

Heat the margarine with the oil in a wok or pan until hot. Add the ginger and cook until fragrant, then add the vinegar and salt, simmer for a minute then add the paprika, red chilli powder, tandoori powder, cumin, pepper and lemon juice. Remove from the heat and sprinkle the cinnamon powder. Stir together.

Now add in the fries/chips and toss over low heat until they are fully coated. You can use as much or as little of the sauce as you like. Any leftover sauce keeps well in the fridge for up to a week.

Enjoy!! :))


Can I make chips the night before and coat in the sauce just before serving? Jazakallah.

Fauzia's Kitchen Fun's picture

Chips are at their best when prepared fresh.

jazakillah can i use butter ???

Fauzia's Kitchen Fun's picture

Yes you can.

iOS the"poussin sauce " by any chance available??

Fauzia's Kitchen Fun's picture

Please check my chicken poussin recipe, it includes the poussin sauce recipe.

Hi - Thank you for this website.

Can I ask your recipe above does not say where to incorporate the white pepper and tandoori masala. I made this recipe, I didnt have white pepper so used black, but I felt something was missing, not sure what exactly.

Fauzia's Kitchen Fun's picture

Hi, thanks! Sorry I forgot to mention those ingredients in my instructions. Have edited them into the recipe. :)