There’s a halaal take-away joint in Port Elizabeth called La Fiesta that makes the most mind-blowingly good masala chips, which I’ve been eating since I was a child. They would sweat in the Styrofoam container on the trip back home and emerge as these gloriously slap, spicy, moreish chips. I’d even forget we were having them with equally delectable chicken!
- 1 kg large potatoes , peeled and cut into thick chips
- 100 g flour
- 1 t smoked paprika
- 1 t paprika
- 1 t garam masala
- 1 t ground turmeric
- 1 T Woolworths potato-and-vegetable seasoning
- salt, to taste
- oil, for frying
- spirit vinegar, for serving,
- rolls, for serving (optional)
1. Bring roughly 3 litres water to the boil in a large saucepan. Parboil the chips until they soften slightly but retain their shape and don’t break. They should be boiled for no more than 7 minutes.
2. Mix the flour, spices and salt and liberally coat the chips.
3. Heat the oil in a saucepan, then fry the chips in batches until golden brown and crispy. Serve hot with spirit vinegar or on a soft, sweet bread roll.
Photographs: Toby Murphy
Food assistant: Emma Nkunzana