Masala Yuca Fries

Crispy, golden thin-cut yuca fries tossed in bold masala spice, served with a cooling mint yogurt and tangy tamarind chutney. A flavor-packed twist on a classic fry.

🍽️ Serves: 4 
⏱️ Total Time: ~45 minutes

by Chef Mikel Anthony

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This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food.

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Yuca Fries 

INGREDIENTS

• Thin cut yuca fries from MIC Food
• Oil for frying (canola or vegetable)
• Salt, to taste

Masala Sauce Mix

INGREDIENTS

• 1 tsp Ground cumin
• 1 tsp Ground coriander
• ½ tsp Chili powder or Kashmiri chili
• ½ tsp Turmeric
• ½ tsp Smoked paprika
• Salt, to taste
• Optional: pinch of garam masala for extra warmth

Mint Yogurt

INGREDIENTS

• ½ cup Plain Greek yogurt or whole milk yogurt
• ¼ cup Fresh mint leaves
• 1 tbsp Lemon juice
• 1 small clove Garlic  (optional)
• Salt, to taste

Tamarind Chutney

INGREDIENTS

• 3 tbsp Tamarind puree (or concentrate diluted with water)
• 1½ tbsp Jaggery or brown sugar
• ¼ tsp Ground cumin
• Pinch of chili powder
• Pinch of salt
• Splash of water, as needed for consistency

METHOD

1. Make the Sauces First:
   1. Mint Yogurt:
      1. Blend yogurt, mint, lemon juice, and a pinch of salt until smooth. Add garlic if desired.
      2. Chill and set aside.
   2. Tamarind Chutney:
      1. In a small saucepan, combine tamarind puree, jaggery, cumin, chili powder, and a splash of water.
      2. Simmer on low heat for 5–7 minutes, stirring occasionally, until thickened and glossy.
      3. Taste and adjust seasoning. Let cool.
2. Fry the Yuca:
   1. Heat oil to 350°F (175°C) in a deep fryer or heavy-bottomed pan.
   2. Fry the thin cut yuca fries in batches for 4–6 minutes, until golden and crispy.
3. Serve:
   1. Plate the masala yuca fries on a platter or bowl.
   2. Serve with mint yogurt and tamarind chutney in small bowls for dipping.
   3. Optional garnish: chopped cilantro or a sprinkle of chaat masala.

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