• Wash and scrub the potatoes well. Pat the potatoes dry and peel the skin using a peeler (this step is optional, feel free to leave the skin on if you like). Cut the potatoes into ⅓-inch thick sticks that are about 4 inches long. Make sure that they are all around the same size.
  
• Soak the potatoes in a large bowl filled with water for around 15-20 minutes. After 15 minutes, drain the potatoes and dry them thoroughly on a clean kitchen towel.
  

Oven instructions

• Preheat your oven at 425F/220C.
• Place the potatoes on a baking tray and drizzle 1 tablespoon of oil over the top. Now sprinkle a generous pinch of kosher salt all over the potatoes and spread the potatoes into a single layer. Bake the potatoes for around 30-40 minutes, tossing halfway through or until they are nice and crispy.
  

Air fryer instructions

• Preheat your air fryer at 380F/193C.
• Place the potatoes in a bowl and drizzle 1 tablespoon of oil over the top. Now sprinkle a generous pinch of kosher salt all over the potatoes and toass them to combine. Transfer the potatoes in a single layer into your pre-heated air fryer. Air fry the potatoes for around 20 minutes tossing halfway through or until they are nice and crispy. Keep an eye on them as it may take slightly more or less time.
  

To make the masala coating

• In the meanwhile, heat 1 teaspoon of oil in a large frying pan on medium high heat. When it gets hot, add in the ginger- garlic paste and sauté for 30 seconds or until fragrant. Now add in the dry spices (turmeric, chili, coriander, cumin, garam masala and chaat masala) and sauté for about 15 seconds. Add in the ketchup and water and mix well to combine. Cook this masala for about 1-2 minutes on medium high heat or until it thickens nicely. Turn off the heat.
  
• Toss the crispy fries in this masala and toss well so each fry is coated well in the masala. Taste and adjust seasoning if needed. Finally, toss the masala fries with chopped onions, green onions, cilantro and jalapeno and sprinkle more chaat masala and lime juice before serving.