Go Back

Poussin Chips/Fries

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. 
Print Recipe
Servings: 6 people
Ingredients Method

Ingredients
  

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

Method
 

  1. 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!! :))