MASALA CHIPS

“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!”

Serves 4

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 30 minutes

large potatoes 1 kg, peeled and cut into thick chips flour 100 g smoked paprika 1t paprika 1t garam masala 1t ground turmeric 1t

Woolworths potato-and-vegetable seasoning 1T 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.

DAIRY-FREE, PLANT-BASED

WINE: Woolworths Boplaas

Tinta Barocca