Masala Chips
My version of these Kenyan style masala chips takes the ordinary chips to a whole new level. They are saucy and spicy, yet crispy. The masala coats the chips perfectly and its the best dish to create for those quick lunches. Serve with your Sunday barbecue roast or have it on its own with a cold soda.
Ingredients
4-5 potatoes, cut lengthwise and double fried (fry for 3-4 mins, take out on to a paper towel and let cool for 5 mins. Fry again for just 1-2 mins)
3 tomatoes, puréed
1 tbsp oil
1 large onion, sliced lengthwise
1-2 cloves of garlic, minced
1-2 green chillies, chopped
1 tbsp tomato paste
Salt to taste
Freshly ground black pepper
1/2 tsp chili powder (optional)
Coriander leaves, chopped
Instructions
1
Fry the onions in oil until translucent.
2
Add garlic and green chillies and cook for 30 seconds.
3
Add the tomatoes, tomato paste, salt, pepper and chill powder and let cook for 4-5 minutes.
4
Add the fried chips, stir and garnish with coriander leaves.
