Market‑style French fries, known locally as "finger chips," are a popular snack sold at Indian street stalls and chaat corners. They reflect the Indian adaptation of Western fries, seasoned with local spices like chili, ginger‑garlic and turmeric, making them a beloved crunchy treat for all ages.

In North India, the fries are often spiced with chili‑garlic paste and sprinkled with chaat masala. In South India, they may be tossed with curry leaves and mustard seeds. Some regions add tamarind or mango powder for a tangy twist.

They are usually served hot in a paper cone or a small plate, topped with a dash of salt, chaat masala or peri‑peri powder, and accompanied by ketchup, green chutney, or a tangy tamarind sauce.

Finger chips are a common snack during festivals like Diwali, Holi and regional fairs because they are quick to prepare, easy to eat on‑the‑go, and pair well with other chaat items.

The core ingredients are fresh potatoes, ginger‑garlic paste, green‑chili paste, turmeric powder for colour, and corn starch (or arrowroot) for a light coating. Salt is added only after frying to keep the coating intact.

They pair perfectly with tangy tomato ketchup, mint‑coriander chutney, or a drizzle of tamarind sauce. In a chaat platter, they are mixed with boiled potatoes, chickpeas, sev and chaat masala.

Common errors include adding salt before coating, using wet potatoes, overcrowding the oil, and frying at too high a temperature. Each of these leads to a soggy or burnt coating.

Adding the starch in two batches prevents clumping and ensures a thin, even layer that adheres well without making the fries heavy. This technique yields a crisp exterior while keeping the interior fluffy.

Yes. After the first fry, drain and refrigerate the fries for up to 2 hours. Just give them a quick second fry right before serving to restore maximum crunch.

The fries should be golden‑brown on the outside, with a crisp, crackling surface, while the interior remains soft and fluffy. The turmeric‑infused coating gives a warm, slightly orange hue.

The YouTube channel CookingShooking Hindi focuses on easy, home‑cooked Indian recipes, especially quick snack and street‑food style dishes, presented in Hindi with clear step‑by‑step demonstrations.

CookingShooking Hindi emphasizes minimal equipment, fast preparation (often under 10 minutes), and practical tips like using a potato slicer for uniform cuts, making it especially suitable for busy home cooks looking for authentic‑tasting street‑food at home.