Reccomendation:
Use russet mealy potatoes for fries (old potatos) the contains less moisture. Waxy potatoes are worst for the worst for fries.
Procedure:
1. Peel and rinse the potatoes. Cut them into finger like shape, not too thick not too thin.
2. Take a large vessel of cold water. Soak the potatoes in water for atleast 30mins. For better results put the vessel in refrigerator. Soaking in water will remove excess starch from potatoes.
3. Next step is to blanch potato fingers. For the boil the water add 2 tbsp sal. Goes in the potatoes cover the lid and let it cook for 10 mins. Do not over boil the potato fingee just remove it when its 2/3rd done. Rinse the fingers with cold water to stop cooking process. Then take a thick kitchen cloth, place the fingers on cloth. Gently pat and dry potatoes and let them cool.
3. Tranfer them into a zip pouch pack. Seal it and place the pouch in deep freeze for about 5 hours or till the time it becomes rock solid frozen. Freezing fingers will freeze the moisture cotains inside potatoes and it will give that fluffyness from inside.
4. Next step is to double fry the fingers. Heat oil in a pan. Keep the flame medium. Ideal temperature is 135 to 140° celsius. Fry them untill cooked for about 8-10 mins. Then remove and keep aside.
5. Its time to get some crunchy crust on the top of fries. Not again heat the oil now on high flame. Fry the fingers till they become goldn brown. Remove it in a vessel.
6. Sprinkle generous amount of masala on fries and toss them in the vessel..
Your crunchy from outside and fluffy inside peri peri fries are ready to serve.
For seasoning:
You can season fries with flavours of your choice you can season it with mixed herbes and chilli flakes the most famous masala is peri peri masala. So, to make peri peri masala you need:
2tbsp red chilli powder
1.5 tpsp chilli flakes
2 tsp Garlic Powder
1/2 tsp Cinnamon Powder
1/2 tsp Powdered Sugar
L1/2 tsp Salt 1/2 tsp Dried Ginger Powder
1/2 tsp Rock Salt
1/2 tsp Oregano
1/2 tsp black pepper.
Mix all the spices in a bowl.
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