Bringing together the crunch of street-style fried wedges, this recipe yields a plateful of crispy-outside, fluffy-inside, deeply savoury potato wedges that vanish all too quickly! The secret is in the spice-packed masala: a quick-cooked blend of onions, ginger, garlic, tomatoes, heady with earthy turmeric, zingy coriander, and a kick of Kashmiri chillies, all rounded out by Sunrise Chaat Masala's warming notes.
Sunrise tip: Soak the potato wedges in cold water for 30 minutes before frying — this helps remove excess starch and makes them extra crispy on the outside while staying soft inside.
Time: 5 minutes
Add the wedges in a small bowl, mix together salt, 15 g of Sunrise Red Chilli powder, cumin seeds, 10 g of crushed black pepper, chopped garlic, chopped ginger, corn flour and all-purpose flour.
Toss to coat evenly. This will help the spices adhere and create a crispy crust.
Time: 15 minutes
Heat the oil in a large frying pan over medium-high heat. Once hot, carefully place the spiced potato wedges in the pan in a single layer.
Fry for 5-6 minutes on each side until the wedges are crisp and golden brown. You may need to fry in batches to avoid overcrowding the pan.
Remove the fried wedges with a slotted spoon and drain on a plate lined with paper towels to absorb any excess oil.
Time: 5 minutes
In a small bowl, add 10 g of Sunrise Cumin Powder, Sunrise Coriander powder, 15 g of Sunrise Red Chili powder, 10 g of crushed black pepper, black salt and Sunrise Chaat Masala.
Mix well and let the flavours meld.
Time: 1 minute
Transfer the hot potato wedges to a serving plate. Sprinkle with chopped fresh coriander leaves and the spice mix.
Serve immediately with lemon wedges on the side for squeezing over the wedges. Enjoy as a snack, appetiser or side dish.
Main Dish: Chicken Tikka Masala, Palak Paneer
Dips: Mint Chutney, Tamarind Chutney