My Story with French Fries in Mini Tirupati, Nizamabad
Some days in life are memorable not for anything great, but for modest, simple encounters that bring you delight. Today was one such day for me. I visited Mini Tirupati in Nizamabad, commonly known as Uttara Tirupati, for the first time. This was no ordinary trip; it turned out to be a small adventure that united spirituality, friendship, and food in the most unexpected way. The highlight of my day, surprise, was a dish of French fries from a small stand near the temple.
First Impressions of Mini Tirupati.
When I first heard of Mini Tirupati, I was intrigued. Most people are familiar with Andhra Pradesh's big Tirupati temple, but few outside of Telangana are aware that Nizamabad has its own gorgeous temple, known as Uttara Tirupati. The concept intrigued me—how could there be another Tirupati here? Will it have the same charm? Will it feel similar or entirely different?
It was my first visit to Mini Tirupati, and I would absolutely recommend it if you ever visit Nizamabad. It is such a tranquil location, surrounded by a great energy. There were akhada cows, and I spent some time with them, feeling relaxed and connected. I also saw a variety of gorgeous birds, which added to the pleasant mood.
The temple served prasadam with a basic yet heavenly flavor, and I thoroughly loved it. The architecture of the temple piqued my interest, particularly the artwork and sculptures etched on the walls. They looked stunning and added to the spiritual ambiance of the location.
When I eventually arrived, I found that, despite the name "Mini," the ambiance was anything but modest. The temple stood tall and welcoming, surrounded by devotees, bells, chanting, and a sense of calm in the air. The temple itself brought me serenity. The climb to the temple, the darshan, and the surrounding area all exuded a wonderful spiritual aura.
What made my journey more unforgettable was not the temple itself, but what happened after the darshan. Food has a way of blending into our lives, and that is exactly what occurred to me today.
Discovering the French Fry Stall
Several food kiosks were set up outside the shrine. Some sold cold drinks, while others served bajjis, poha, and sweets such as laddu and jalebi. But one modest stall drew my attention. It was simple: simply a fryer, potatoes, oil, and spice containers. A board in Telugu and English stated:"French Fries - Hot & Crispy - Spicy Taste Available"
My pulse raced with excitement. French fries near a temple? That too on a little stall in Mini Tirupati? I couldn't resist.
I told my friends, “Let’s try this. It looks interesting.” They agreed, and we walked towards the stall.
The vendor, a middle-aged man with a friendly smile, quickly peeled and sliced fresh potatoes into long sticks. He threw them into the boiling oil, and within minutes, the familiar aroma of fried potatoes filled the air. He then sprinkled them with his own particular masala mix, which included chili powder, salt, and sour spices.When he delivered us the small paper dish with sizzling hot fries, I couldn't wait any longer. I picked up one fry, blew on it briefly, and took my first mouthful.
Oh, my God. It was great.
Unlike the French fries served at large fast-food restaurants, these had a local desi twist. The outside was really crispy, the inside was soft and warm, and the masala added a spicy flavor that made it truly distinct. My taste buds were dancing with delight.
As we stood on the temple steps, my pals and I split a dish of fries. We laughed, taunted each other, and repeated "Just one more fry, just one more fry!" until the platter was nearly empty.
The fries were much than simply food; they were an experience associated with my first trip to Mini Tirupati. Eating hot, spicy fries with friends in such a sacred and colorful setting was very amazing.
It occurred to me: "Sometimes the simplest foods in the simplest places bring the greatest happiness."
Reflection
When I look back, I realize that this modest plate of French fries was the highlight of my trip. Of course, the temple visit was spiritually rewarding, but the fries gave a sense of joy and community.
It was my first time eating at that stall, and the flavor will always stick with me. The fries were slightly spicy, which set them apart from the regular salted version, but that distinctiveness is what made me appreciate them even more.
Preparation of French Fries
Ingredients (For 3–4 servings)
Potatoes: 4 to 5 medium-sized.
Cold water—enough for soaking
Salt, to taste.
Optional: ½ teaspoon of red chili powder (for a fiery sensation similar to the stall).
Black pepper powder (½ teaspoon)
Cornflour or rice flour - 2 tablespoons (makes fries crisper)
Oil for deep frying (sunflower or groundnut oil is preferred).
Chat masala: 1 teaspoon (for that Indian street food touch)
Step 1: Choose and Cut the Potatoes.
Choose potatoes that are large, solid, and starchy. Avoid wet potatoes, as they get sloppy after cooking.
Wash and peel the potatoes (some prefer to keep the skins for rustic fries).
Cut them into even sticks, about ¼ inch thick. Uniform size allows them to cook evenly.
Use a sharp knife or a French fry cutter to achieve consistent forms.
Place the cut potato sticks in a dish of ice cold water.
Allow them to soak for at least 30 minutes to two hours. This removes extra starch and keeps the fries from sticking together.
Some cooks recommend soaking in the fridge overnight for added crispness.
Tip: Replace the water 2-3 times if feasible. The starch causes the water to become murky.
This is the secret behind restaurant-style crispy fries.
First Fry (Blanching).
Heat the oil in a deep kadai or fryer to 150°C (medium-low).
Drain the potatoes and thoroughly dry them with a towel.
Fry in small batches for 3-4 minutes, until pale and somewhat soft (not golden).
Remove and place on tissue paper.
This stage cooks the inside of the potato while maintaining its pale color.
Second fry (crisping).
Increase the oil temperature to 190°C (medium-high heat).
Fry the blanched potatoes again until they are golden brown and crispy.
Remove, drain the excess oil, and quickly add salt and spices while still hot.
To achieve the best crispiness, cook in small batches rather than overcrowding the pan.
The stall you visited added some spicy masala. To reproduce that flavor:
Mix together:
½ teaspoon red chili powder
½ teaspoon black pepper
1 teaspoon of chaat masala.
A pinch of salt.
Sprinkle equally over the fries immediately after frying.
For a fusion touch, add oregano and chili flakes as pizza seasoning.
Step 5: Serving Suggestions
Classic Style: With tomato ketchup or mayonnaise.
Indian Street Style: Add green chutney or additional chaat masala.
To make Cheese Fries, melt cheese and top with jalapeños.
Loaded Fries: Add vegetables, sauces, and shredded chicken or paneer.
Varieties of French fries
Masala Fries - Season with garam masala, turmeric, and chili powder.
Peri-Peri Fries - Spicy peri-peri powder (similar to McDonald's style in India).
Curly Fries are made with a spiral cutter.
Sweet Potato Fries - A healthier alternative.
Baked Fries- Instead of frying, bake at 220°C for 25 minutes.
Air Fryer Fries - The same crispy texture with less oil.
After eating this, I conducted extensive search and attempted to replicate it at home. That's when I realized there are numerous varieties of it. In the future, I plan to try the various variations and share them with you.
