Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Chaat Fries

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If you love chaat and you love fries, you will absolutely these chaat fries.

These fries are perfect for iftar – they’re cheesy, spicy, and incredibly addictive. Forget the samosas, everyone will go straight for these and ravage them in seconds.

I made my own oven-baked fries by using a method I learned off of Adam Ragusea’s youtube video where you boil your fries first and then bake at 450 for an hour. No frying required and you get the crispiest fries!

But if you’re pressed for time or want to take a short-cut, feel free to a buy a bag of frozen fries and season them a little bit with your favorite seasonings (I recommend garlic and onion powder, a bit of tandoori masala) – it will work just fine.

For these chaat fries to be extra delicious, I melted pepper-jack cheese over the fries and topped them with rajma chaat.

Rajma are basically red kidney beans and although they are perhaps less commonly used in chaat than chickpeas, I think they go really well on fries.

To make the rajma chaat, I sautéed some onions in ginger-garlic paste and added a couple of spices: turmeric, chili powder, cumin, coriander, and lots of chaat masala.

I added the layer of beans to the fries and then all the regular chaat fixings – tamarind chutney, cilantro chutney, onion, tomato, cilantro, yogurt, sev.

This is a fun appetizer where you can make everything from scratch if you’re up for it (homemade fries and chutneys, fresh red kidney beans) or everything store-bought if you want to spend a little less time in the kitchen (frozen fries, jarred chutneys, canned beans). Either way it will be delicious!

***Note – I didn’t take pictures of the step-by-step process because I made a Tik Tok video for it that I’ve uploaded to instagram as well. Follow me on Tik Tok: fatimasfabkitchen and IG: fatimasfabulouskitchen (video is in my highlights).

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Chaat Fries

loaded chaat fries – rajma chaat on top of cheesy fries

Servings 6 people

Ingredients

  • 28 oz fries (store-bought or homemade)
  • 8 oz pepper-jack cheese (may substitute with mozzarella or cheddar)

Rajma Chaat

  • 1 12 oz can of red kidney beans (or 1 1/2 cup freshly boiled beans)
  • 1 Tbsp oil
  • 1 small onion
  • 2 tsp ginger-garlic paste
  • 2 tsp tomato paste (may also substitute 1 chopped tomato)
  • 1/4 tsp turmeric
  • 1/2 tsp chilli powder
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp amchur
  • 1 tsp chaat masala
  • salt (to taste)
  • lime juice (to taste)

Chaat Fries Toppings (feel free to use whatever chutneys you'd like)

  • 1/2 small onion (diced)
  • 1 tomato (diced)
  • 2 Tbsp cilantro
  • 3 Tbsp tamarind chutney
  • 3 Tbsp cilantro chutney
  • 3 Tbsp yogurt
  • 2 Tbsp sev

Instructions

Rajma Chaat

  1. Drain and rinse your kidney beans. Add your oil to your pan and sautee your diced onion in ginger-garlic paste.

  2. Add your tomato paste and allow it to cook down. (You can also use a regular tomato instead.)

  3. Add your beans and spices. Add a little water to loosen it up. Cook for a few minutes and set aside.

Fries

  1. Season and cook your fries however you'd like. If you want to take a short-cut, feel free to use store-bought fries. (I made my own oven-baked fries using a method that requires you to boil the fries first and then bake at 450 for 45 minutes. The fries are wonderfully crispy!).

  2. Add your fries to a baking sheet and top with cheese. Melt in the oven using the broiler setting until cheese has melted.

Assembly

  1. Top the cheesy fries with cooked rajma beans. Then add your diced tomatoes, onions, cilantro, chutneys, yogurt, and sev. Fries are ready to serve!

    (*note – melt the cheese and top the fries a few minutes before serving so the cheese remains melted and hot when eating).