25/06/2026
Lahori Fries Recipe
*For the fries*
- *Potatoes*: 3-4 large, cut into thick fries
- *Besan (gram flour)*: 1 cup
- *Rice flour*: 2 tbsp - makes them extra crispy
- *Spices*: 1 tsp red chili powder, 1/2 tsp haldi, 1 tsp chaat masala, 1 tsp zeera, salt to taste
- *Ajwain*: 1/4 tsp - gives that classic pakora taste
- *Water*: ∼1/2 cup to make a thick batter
- *Oil*: for deep frying
*For green chutney*
- *Podina + dhania*: 1 cup each
- *Green chilies*: 2-3
- *Imli pulp*: 2 tbsp or lemon juice
- *Garlic*: 1 clove
- *Zeera + salt*: 1/2 tsp each
- *Water*: 2-3 tbsp
*Method*
1. *Prep potatoes*: Cut thick fries. Soak in cold water 15 min, then pat completely dry. This stops them from going soggy.
2. *Batter*: Mix besan, rice flour, and all spices. Slowly add water to make a thick coating batter. It should coat the spoon and not drip off too fast.
3. *Coat*: Toss the dry potato fries in the batter until each piece is well coated.
4. *Fry*: Heat oil on medium-high. Drop fries in batches. Don't crowd the pan. Fry 4-5 min until golden and crisp. Take them out on paper towel.
5. *Chutney*: Blend all chutney ingredients till smooth. Add water as needed.
6. *Finish*: Sprinkle extra chaat masala on hot fries and serve with chutney.
*Pro tips*: Double-fry for max crunch — fry once on medium, take out, then fry again on high heat for 1 min. And make sure the batter is thick, not watery.
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