Tandoori Loaded Fries

The perfect treat for an end-of-week Indian feast. Combining all your favourite classic Indian flavours with and Australian staple, these are definitely a must-try!

Spice Level
Total Time


Serves 2

3 tbsp. Patak’s Tandoori Curry Paste
4 medium potatoes (approx. 850g)
2 tbsp. olive oil
1 red onion, sliced into rings
1 tomato, diced
Handful of fresh coriander leaves, chopped
6 mint leaves, chopped
Patak’s Mango Chutney, to serve
Patak’s Plain Mini Pappadums, to serve
For yoghurt cumin dressing
½ cup (125g) Greek yoghurt
2 tbsp. of water
½ tsp. sea salt flakes
½ tsp. ground cumin


  1.  Make dressing by mixing all ingredients in a   small lidded jar. Shake well and store in the   fridge until ready to use.

  2.  Preheat oven to 190°C. Line a large rimmed   baking tray with baking paper.

  3.  Wash and peel the potatoes. Cut into thin   matchstick shapes. Lay potatoes on kitchen   paper towels and press more paper towel on   top to absorb all the moisture.

  4.  Place cut potato in a large bowl. Add Patak’s   Tandoori Curry Paste and olive oil. Mix well   until evenly coated with the paste.

  5.  Spread potato on prepared baking tray   ensuring they are not crowded and touching   each other. Use two baking trays if needed.

  6.  Bake in pre-heated over for approximately   35-40 minutes until cooked and edges are   starting to char and crisp up.

  7.  Remove from oven and place on shallow   serving bowl in a heap. Top with onion   rings, tomato, coriander and mint. Drizzle   generously with yoghurt dressing. Dollop   Patak’s Mango Chutney and garnish with   crushed Patak’s Mini Pappadums. Serve hot.