Cheese Loaded Peri Peri French Fries Recipe

Ingredients

• 5 big Indori potatoes
• 2 tsp white vinegar
• salt (namak) to taste
• 2 tsp butter
• 2 tsp maida (plain flour)
• 1/2 cup milk (whole Buffalo, 6.5% fat)
• 1/4 cup grated processed cheese
• 1 tbsp tomato ketchup
• salt (namak) to taste
• 1 tbsp mayonnaise
• 1 tsp readymade peri peri sauce
• 1 tsp finely chopped parsley
• 4 to 5 sliced black olives
• 1 tbsp chopped jalapenos

Steps

1. To make cheese loaded peri peri french fries, peel the potatoes and immerse the potatoes in ice cold water.
2. Cut both the top and bottom edges of a potato, place it vertically on a chopping board and trim all the four sides of the potato.
3. Cut thick slices vertically of 1 cm thickness. Lay down the thick slices on the chopping board and again cut 1 cm long french fries. Put them in ice cold water.
4. Rub and wash thoroughly to remove excess starch.
5. Repeat steps 2 to 4 to cut more potato fingers.
6. Boil enough water in a deep pan, add vinegar and salt and mix well.
7. Add the potato fingers in boiling water and cook on a medium flame for 5 minutes or till they are 50% cooked, while stirring them at intervals.
8. Drain well and spread them on a muslin cloth or a thin kitchen towel. Keep it in the freezer for 30 minutes.
9. Heat the oil in a deep non-stick pan, add the potato fingers and deep fry for 1 minute.
10. Remove them from the hot oil, place them on an absorbent paper and allow cool for 10 to 15 minutes.
11. Again heat the same oil, add the lightly fried french fries and deep fry on a slow flame for 8 to 9 minutes or till they turn light golden brown and crispy from all the sides. Drain the french fries on absorbent paper.
12. Transfer the french fries in a shallow bowl, sprinkle salt and peri peri masala on top and toss gently. Keep aside.
13. Heat the butter in a broad non-stick pan, add plain flour and cook well on a medium flame using whisk for 30 seconds or till it is lump free.
14. Add milk and whisk well till no lumps remain.
15. Add the cheese and cook on a medium flame for 1 to 2 minutes or till the mixture is smooth and lump free, while stirring continuously.
16. Add the peri peri masala salt and tomato ketchup, mix well and cook on medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.
17. Just before serving, arrange the peri peri french fries in a serving plate.
18. Drizzle mayonnaise, peri peri sauce and hot cheese sauce over the french fries.
19. Serve the cheese loaded peri peri french fries immediately garnished with parsley, olives and jalapenos.