চিপস মাখা ️
চিপস মাখা❤️🔥 is a easy Indian recipe that serves 4. 420 calories per serving. Recipe by Taste with Mamoni on YouTube.
Prep: 15 min | Cook: 25 min | Total: 50 min
Cost: $7.95 total, $1.99 per serving
Ingredients
- 3 medium Potatoes (washed, peeled, cut into 1/4‑inch thick chips)
- 250 g Chicken Breast (cut into thin strips, lightly seasoned with salt and pepper)
- 1 large Tomato (diced)
- 1 medium Capsicum (any color, diced)
- 1 medium Onion (thinly sliced)
- 1 small Green Chili (finely chopped (adjust to heat preference))
- 1 medium Carrot (julienned)
- 3 tbsp Mayonnaise (optional, for serving)
- 3 tbsp Tomato Sauce (optional, for serving)
- 2 cup Vegetable Oil (for deep‑frying chips)
- 1 tsp Salt (for seasoning chips and chicken)
- ½ tsp Black Pepper (freshly ground)
Instructions
Slice Potatoes
Wash and peel the potatoes, then cut them into uniform 1/4‑inch thick chips.
Time: PT5M
Soak and Dry
Soak the potato slices in a bowl of cold water for 5 minutes, then drain and pat completely dry with a clean kitchen towel.
Time: PT5M
First Fry (Blanch) the Chips
Heat vegetable oil in a deep pan to 325°F (165°C). Fry the potato chips in small batches for 3‑4 minutes until they are just tender but not colored. Remove with a slotted spoon and set on paper towels.
Time: PT5M
Temperature: 325°F
Second Fry for Crispness
Increase oil temperature to 375°F (190°C). Return the blanched chips to the oil and fry for another 2‑3 minutes until golden and crisp. Drain and season immediately with salt.
Time: PT5M
Temperature: 375°F
Prepare Chicken
While the chips are frying, cut the chicken breast into thin strips, season with ½ tsp salt and ¼ tsp black pepper.
Time: PT3M
Sauté Chicken
In a separate skillet over medium‑high heat, add 1 tbsp oil and sauté the chicken strips for 4‑5 minutes until cooked through and lightly browned. Transfer to a plate.
Time: PT5M
Sauté Vegetables
In the same skillet, add a little more oil if needed and stir‑fry the onion, capsicum, carrot, tomato, and green chili for 3‑4 minutes until just tender.
Time: PT4M
Combine Chicken and Veggies
Return the cooked chicken to the skillet, toss with the vegetables, and cook together for another 1‑2 minutes to meld flavors.
Time: PT2M
Plate and Serve
Arrange the hot chips on a serving plate, top with the chicken‑vegetable mixture, and drizzle with either mayonnaise or tomato sauce as desired.
Time: PT3M
Nutrition Facts
- Calories
- 420
- Protein
- 22 g
- Carbohydrates
- 45 g
- Fat
- 18 g
- Fiber
- 5 g
Dietary info: Gluten‑free (if using pure vegetable oil), High‑protein
Allergens: Eggs (mayonnaise), Potential soy (in some mayonnaise brands)
Ingredient Substitutions
- Instead of Potatoes: Sweet potatoes
- Instead of Chicken Breast: Tofu, Paneer
- Instead of Tomato: Canned diced tomatoes
- Instead of Capsicum: Bell pepper
- Instead of Onion: Shallots
- Instead of Green Chili: Jalapeño, Serrano
- Instead of Carrot: Radish
- Instead of Mayonnaise: Greek yogurt, Aioli
- Instead of Tomato Sauce: Ketchup, Spicy chutney
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Sharp Knife
- Cutting Board
- Large Bowl
- Deep Frying Pan or Pot
- Slotted Spoon or Tongs
- Stove
- Serving Plate
Critical Steps — Do Not Skip
- Soaking and thoroughly drying the potato slices to achieve crispiness
- Maintaining proper oil temperature for the two‑stage frying process
- Ensuring chicken is cooked just until done to keep it tender
Chef Tips from the Video
- For extra crunch, double‑fry the chips as described.
- Add a pinch of paprika or chaat masala to the chips for an Indian flavor twist.
- If you prefer a lighter sauce, mix mayonnaise with a little lemon juice and chopped cilantro.
Troubleshooting
Chips are soggy.
Make sure the oil is hot enough for the second fry (375°F) and fry in small batches. Dry the potatoes thoroughly before frying.
Chicken turns dry.
Do not over‑cook; remove chicken as soon as it is no longer pink. Finish cooking with the vegetables to keep it moist.
Vegetables release too much water.
Stir‑fry on high heat and avoid covering the pan. Cut vegetables into uniform, bite‑size pieces for quick cooking.
Storage
Refrigerator: Store leftover chicken‑vegetable topping in an airtight container for up to 2 days. Re‑heat gently; chips will lose crispness.
Freezer: Do not freeze the assembled dish; chips become soggy. You may freeze cooked chicken strips separately for up to 1 month.
Room temperature: Chips are best served immediately; they can sit at room temperature for up to 30 minutes before losing crunch.
Make-Ahead Tips
- Slice and soak potatoes up to 2 hours ahead; keep them covered in cold water.
- Cook chicken strips and store in the fridge; re‑heat quickly before serving.
- Prepare both sauces in advance and keep chilled.
Frequently Asked Questions
What is the cultural significance and history of chicken and veggie chips in Indian cuisine?
While not a traditional Indian dish, the concept of crisp fried snacks like samosa or pakora has inspired modern home cooks to create quick, fusion-style snacks such as chicken and veggie chips, blending Western chip ideas with Indian flavors.
What are the traditional regional variations of chip‑style snacks in Indian cuisine?
Different regions serve fried snack variations: North India enjoys aloo bhujia, South India has banana chips, and West Bengal offers muri (puffed rice). Each uses local spices and ingredients, reflecting regional taste preferences.
How is chicken and veggie chips traditionally served in Indian households?
It is typically served as an evening snack or party appetizer on a large platter, accompanied by chutneys, ketchup, or mayonnaise, and enjoyed with family and friends while watching television or during gatherings.
What occasions or celebrations is chicken and veggie chips commonly associated with in Indian culture?
This quick snack is popular during informal gatherings, birthday parties, movie nights, and as a tea‑time bite, rather than formal festivals, because it can be prepared quickly and served hot.
What other Indian dishes pair well with chicken and veggie chips?
Pair it with tangy mint‑coriander chutney, spicy tomato ketchup, or a bowl of clear soup like mulligatawny for a balanced snack spread.
What makes chicken and veggie chips special or unique in Indian snack cuisine?
The dish combines the crunch of homemade potato chips with protein‑rich chicken and colorful vegetables, offering a textural contrast and a fusion of Western chip concept with Indian seasoning and sauces.
What are the most common mistakes to avoid when making chicken and veggie chips at home?
Common errors include not drying the potatoes before frying, frying at too low a temperature, and over‑cooking the chicken. Each mistake leads to soggy chips or dry meat.
Why does this recipe use a two‑stage frying method for the chips instead of a single fry?
The first low‑temperature fry cooks the interior without browning, while the second high‑heat fry creates a golden, crunchy exterior, resulting in perfectly crisp chips.
Can I make chicken and veggie chips ahead of time and how should I store them?
You can prepare the chips and chicken‑vegetable topping separately and store them in airtight containers in the refrigerator for up to 2 days. Re‑heat the topping and serve the chips fresh for maximum crunch.
What texture and appearance should I look for when the chips are done?
The chips should be golden‑brown, uniformly crisp, and have a light, airy interior. They should break easily with a gentle snap.
How do I know when the chicken‑vegetable mixture is done cooking?
The chicken should be no longer pink inside and reach an internal temperature of 165°F (74°C). The vegetables should be tender‑crisp, retaining a bright color.
What does the YouTube channel Taste with Mamoni specialize in?
Taste with Mamoni focuses on simple, home‑cooked Indian recipes that blend traditional flavors with quick, everyday cooking techniques, often featuring snack‑style dishes and easy meal ideas.
How does the YouTube channel Taste with Mamoni's approach to Indian cooking differ from other Indian cooking channels?
Taste with Mamoni emphasizes minimal ingredient lists, fast preparation times, and practical tips for busy home cooks, whereas many other channels may focus on elaborate, festival‑style meals or extensive spice blends.
What other Indian snack recipes is the YouTube channel Taste with Mamoni known for?
The channel is popular for recipes like masala peanuts, quick paneer tikka, spiced roasted chickpeas, and easy vegetable pakoras, all presented in short, step‑by‑step videos.
Last updated: August 25, 2026
