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

- Indian


- 4

Cooking Time

-35 Min


- Medium

Preparation Time

- 10 Min


  • 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


  1. 1

    Pour oil in a bowl.
  2. 2

    Add red chilli flakes, all ground spice, roasted cumin powder, sea salt and salt.
  3. 3

    Mix these ingredients well.
  4. 4

    Cut boiled potatoes into medium size wedges.
  5. 5

    Coat the wedges with prepared masala mix.
  6. 6

    Grease a tray with oil.
  7. 7

    Transfer the masala covered potato wedges to this tray.
  8. 8

    Bake it in a pre heated oven at 180 C for 30 to 35 minutes.
  9. 9

    For the dip, blend hung curd with garlic, dill leaves, spring onion, green chillies, black pepper powder, salt and lemon juice.
  10. 10

    Pour a little olive oil into it and mix well.
  11. 11

    Arrange hot fried wedges on a serving plate/ or in a bowl.
  12. 12

    Garnish with a sprinkle of raw dry mango powder, and serve with the dip.
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About Chef

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Ripudaman Handa


Chef Ripudaman Handa cooked with his mother as a little boy. From rolling out perfectly round rotis, offering sewa at the Gurudwara kitchen, to acing Masterchef India Season 3, it�s been a delicious journey of for this young celebrity chef.

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