Even something as simple as French fries may become difficult. There are a lot of eateries that I frequent all around the world. Correct, you do not receive this recipe on a continuous basis.

Let's have a look at a quick and easy approach to obtain consistent French fries every time.

This is a dish by Bombay Chef Varun Inamdar. For the French fries, I'm going to use huge potatoes......that isn't really fresh. Consult your veggie dealer. I'm confident they're the most knowledgeable.

This has been thoroughly cleaned and scraped. This will be peeled by me. Also, make sure you have a razor-sharp peeler. So that you may remove a very thin layer of this potato's peel.

If you don't peel your potatoes correctly, you'll waste a lot of them. The final output of the French fries is a coin flip. I'm choosing old potatoes because......the moisture level in these potatoes is significantly lower.

As a result, the finished product is beautiful, crisp, and golden brown. This potato must be chopped in this manner to produce a beautiful basis. 

I'm going to chop these into vertical pieces immediately. And then cut it into long pieces.

Alternatively, Batons. I'm going to gather these batons and store them in ice water. Similarly, let's begin processing the remaining potatoes. After dipping them in cold water. These must be placed on a clean kitchen towel.

The potatoes must be blotted dry. Also, take care not to break the batons. Once these are absolutely dry, we may begin frying them one at a time. And this might range from 15 to 20 pieces.

These potato batons must be cooked for exactly 30 seconds. In a medium-hot oil. And then transferred to absorbent kitchen paper. Oil blanching is the technical term for this process. 

Likewise, let's keep cooking. Make certain that the oil is not overcrowded at any time.

That is the first stage in producing French Fries. Let us now proceed to the following phase. I'm going to put all of these half-fried French fries on a platter for this. And press it down with another kitchen towel to ensure that all of the oil has been absorbed.

I'm going to add Potato Starch to make them extra crispy. If you don't have it, use corn starch instead. This should be rubbed well. Before we begin frying the potatoes for the second time, they must be frozen for at least 30 minutes.

After 30 minutes, the fries have frozen. Let's get started on the second batch of frying. The oil is at a medium temperature. These potatoes should be cooked for 45 seconds to one minute. Or until it's a lovely golden brown hue.

The fries, as you can hear, are wonderful and crunchy. I'm going to transfer the fries to a wider surface area while they're still heated. It's time to start seasoning it. Begin with some salt.

I'm adding some roasted Coriander powder to make it chatpata and my way. A pinch of chili powder. Finally, there's some Chaat Masala. I'm going to top this with some freshly cut parsley.

And freshly ground black pepper. So, what are you holding out for? Your French Fries are done. Try it out at home. And keep an eye out for The Bombay Chef's next visit to your kitchen.