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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).