Indian Cuisine
Potato Wedges
Street food style
Beginner
For 2 people

Masala Potato Wedges with Chaat Masala Twist


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.

Ingredients

  • Sunrise Chaat Masala

    20 g
  • Potatoes (sliced, blanched, wedge-shaped)

    500 g
  • Refined Oil

    for deep frying
  • Cumin Seeds

    10 g
  • Black Salt

    15 g
  • Black Pepper (crushed)

    20 g
  • Garlic (finely chopped)

    15 g
  • Ginger (finely chopped)

    15 g
  • Corn Flour

    30 g
  • All-Purpose Flour

    15 g
  • Sunrise Cumin Powder

    10 g
  • Sunrise Coriander Powder

    30 g
  • Salt

    to taste
  • Sunrise Red Chilli Powder

    30 g
  • Coriander Leaves (finely chopped)

    25 g

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.

 

Steps

Step 1: Coat the Potato Wedges

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.

 

Step 2: Deep Fry the Wedges

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.

 

Step 3: Prepare the Spice Mix

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.

 

Step 4: Garnish and Serve

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.

 

Goes Best With

  • Main Dish: Chicken Tikka Masala, Palak Paneer

  • Dips: Mint Chutney, Tamarind Chutney