Baked masala chips from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 176) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Royal Bengal fish fingers; Lamb kebabs with cumin and coriander (Boti kebab); Spicy lamb burgers; Coriander and cumin stuffed sardines (Dhana jiru bhareli maachi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • spvla on May 28, 2026

    Needed a longer bake, but turned out well, despite my doubts. They finally crisped up in the last minutes of baking.

  • bernalgirl on August 12, 2024

    I made these using Prince of Orange potatoes, a seasonal heirloom potato that responded beautifully to the recipe. A version of what we call oven fries, these disappeared so quickly it made my head spin. A new favorite.

  • meginyeg on February 14, 2024

    These were delicious and crispy. We will definitely make them again. Love them.

  • puddlemere on January 11, 2019

    I also liked these, especially how crispy they turned out. Also served with the spicy lamb burgers.

  • Rutabaga on August 17, 2017

    These "fries" are pretty tasty. I used Madras curry powder, as it's not too spicy for young palates. I enjoyed them with tamarind date chutney, but my husband and son preferred the usual ketchup.

  • clcorbi on June 13, 2017

    These are a great accompaniment to the lamb burgers. Since Sodha says to cut these into "your preferred fry shape," I ended up cutting them quite thin, since that's what we like. I should have decreased the boiling time slightly to account for this. Mine also ended up taking longer than 25 min in the oven to get nice and crisp, but once again, I think that's my fault since I tried to fit them all on one large baking sheet. Next time I'll keep my nice thin fry size, but boil for 1 min less, dry them very thoroughly, and spread them out onto two baking sheets to roast. Otherwise, this is a delicious recipe and I loved the final toss in some spices. I used whole cumin seeds and crushed them a bit myself, which I prefer to pre-ground cumin, and I'd do it that way again.

  • Zosia on November 16, 2016

    Everyone loved these so they'll be made again. I served them with the royal Bengal fish fingers.

  • raybun on October 23, 2016

    Excellent accompaniment to the spicy lamb burgers. Very flavourful, will definitely make again.

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