Mumbai is finally experiencing the monsoon weather and with it, my cravings and experiments for monsoon foods is on the rise. I finally have a reason to indulge in delicious snacks and foods and simply stating, “The weather made me do it!”
This past week I made potato wedges and that, too, with a twist! I made Chilly Garlic Potato Wedges recently and I can easily say anyone who loves potatoes/garlic/spicy food will love this recipe. This recipe can be enjoyed with fried or baked potato wedges.
You can prepare this as appetizers or quick bites for the next time you have friends over or want to treat yourself to some yummy potato wedges.
Do read the notes and the method entirely once before you begin preparing this recipe!
Prep Time: 40 mins Frying Time: 10-15 mins Total Time: 50 mins
- 3-4 medium to large sized potatoes
- ½ to 1 tsp Oregano
- ½ tsp Red chilli powder (adjust as per spice tolerance)
- Water as needed
- Salt to taste
- ½ cup Maida (adjust as you mix, don’t add it in one go, as we don’t want the batter to be too liquidy. Start with 1/4th cup, then add gradually as you have added the potatoes)
- 4-5 medium Garlic cloves, chopped
- 1-2 Chopped green chillies (adjust as per spice tolerance, skip this if you can’t handle spicy food)
- 1 tbsp Butter
- Chilli flakes (adjust as per spice tolerance)
- Wash and peel the potato skins and cut it in the shape of wedges and soak it in a bowl filled with water for about 30 mins
- Bring water to boil in a pan (Kadai) and boil the cut potato wedges for 4-5 mins or until half cooked. Use a fork to check if half-cooked. Let it cool down completely
- While the potatoes cool down, in a separate bowl add the Maida, chili powder, oregano, salt and gradually add water and mix. The batter should be liquid enough to coat well around the half cooked wedges. I ended up adding too much water so some of the wedges didn’t have enough batter coated around it, so add the water gradually and carefully.
- Add the half cooked wedges that have cooled down into the bowl with the batter we just prepared and coat well
- Keep a Kadai on medium flame with oil until its ready to fry. You can check by adding a small quantity of the batter to see if it is ready to fry.
- One by one add the batter coated potato wedges and fry until golden brown. Keep it aside on a tissue paper to soak off the extra oil
- Now comes my favourite part – Keep a pan on medium flame, add the butter then chopped garlic then green chillies and chilli flakes. Ensure each item is added once well-cooked/coated in the pan. Just take in a moment to enjoy the aroma in your kitchen!
- Now add the fried potato wedges to the pan on low flame and mix until all ingredients and flavours have combined well.
- Enjoy the chilli garlic potato wedges hot with ketchup, chilli sauce or dips of your choice!
- The combining of the fried wedges in the chilly garlic mixture is essential to this recipe as it gives the flavour to the potatoes
- Add the Maida and water gradually as use your cooking judgements here when preparing the batter. The idea is to put together a batter that coats easily and well around the half cooked potato wedges
- You can also use instant oats instead of maida, I haven’t tried it, so not sure how it will taste with the potatoes but I have made onion pakoras using oats which turned out delicious.
- Ensure that the batter is well-coated around the half-cooked potatoes before frying
- You can bake them instead of frying and follow the processes mentioned as is, the taste is equally good! (180-200 degrees in a pre heated oven for 20-30 mins)
- The wedges taste delicious even when cold, I had some a few hours after they were made and really enjoyed it, too