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Masala Potato Wedges with Hari Mirch Dip

Crunchy and spicy potato wedges are made more delicious with mirch dip.
Chef Ripudaman Handa's Masala Potato Wedges with Hari Mirch Dip recipe
Cuisine

- Indian

Serves

- 4

Cooking Time

-35 min

Difficulty

- Medium

Preparation Time

- 10 min

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INGREDIENTS

  • FOR Potato
  • 2 tsp Oil
  • 1 tsp Red Chilli Flekes
  • 1 tsp All Ground Spice
  • 1 tsp Roasted Cumin powder
  • sea salt
  • salt
  • boiled potato wedges
  • FOR Dip
  • 2 tbsp Hung Curd
  • 5 to 6 Garlic Cloves
  • few dill leaves
  • 2 Spring Onions
  • 3 Green Chillies
  • salt
  • black pepper powder
  • 1 tsp Lemon juice
  • 1 tbsp Olive Oil
  • dry raw mango powder

HOW TO PREPARE MASALA POTATO WEDGES WITH HARI MIRCH DIP

  1. 1

    Pour oil in a bowl. Add red chilli flakes, all ground spice, roasted cumin powder, sea salt and salt. Mix these ingredients well. Cut boiled potatoes into medium size wedges. Coat the wedges with prepared masala mix. Grease a tray with oil. Transfer the masala covered potato wedges to this tray. Bake it in a pre heated oven at 180 C for 30 to 35 minutes. For the dip, blend hung curd with garlic, dill leaves, spring onion, green chillies, black pepper powder, salt and lemon juice. Pour a little olive oil into it and mix well. Arrange hot fried wedges on a serving plate/ or in a bowl. Garnish with a sprinkle of raw dry mango powder, and serve with the dip.
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