Spicy, tangy, melty, and oh-so-satisfying. Cheese fries are great, but chana masala cheese fries are better. Asha Loupy makes a chana masala that approaches a vegetarian chili: Chickpeas are simmered with tomatoes, coriander, cumin, garam masala, and turmeric, then mashed halfway for a thick, spoonable texture. Served with cheese, crisp sweet potato fries, and a mint and cilantro chutney, these fries are spicy, tangy, melty, and oh-so-satisfying.
Chana Masala
• 2 tsp. coriander seeds or 1 tsp. ground coriander
• 2 tsp. cumin seeds or 1½ tsp. ground cumin
• 1½ tsp. garam masala
• 1½ tsp. Kashmiri chile powder or other red chile powder
• 1 tsp. ground turmeric
• 3 Tbsp. vegetable oil
• 1 medium onion, finely chopped
• 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
• 1–2 serrano chiles, finely chopped
• 4 garlic cloves, finely chopped
• 1 1" piece ginger, peeled, finely chopped
• 2 15-oz. cans chickpeas, rinsed
• 1 14-oz. can crushed tomatoes
Sweet Potato Fries
• 3 large sweet potatoes (about 1¾ lb.), scrubbed, cut lengthwise into ½" wedges
• ¼ cup extra-virgin olive oil
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Chutney and assembly
• 1 serrano chile, coarsely chopped
• 1 garlic clove
• Zest and juice of 1 lime
• 1 cup mint leaves
• 2 Tbsp. extra-virgin olive oil
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
• 3 cups cilantro leaves with tender stems, plus chopped for serving
• 8 oz. Monterey Jack, Colby cheese, or low-moisture mozzarella, coarsely grated
• Thinly sliced red onion and plain yogurt (for serving)
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