Crispy Potato Wedges on a Tawa

Recently I was part of a chain mail series with a difference. A friend emailed me about a recipe Exchange program where you email recipes back to the sender and then send the same email to your friends asking them for quick recipes.
My dear friend Nisha sent me this recipe. Though I like potato wedges a lot, I had somehow never ventured to cook it as I always thought that it needs an oven. I really liked this recipe. Quick and yummy.

  1. Slice potatoes into slim wedges (leave the skin on for extra crunchiness. Place in water for 10 mins to get rid of excess starch, drain and leave to dry
  2. Heat 2 tsp of oil in a pan to medium heat. Add 1 tsp of jeera and around 1 twig of curry leaves
  3. Add 1 tsp each of coriander powder and chilli powder and a pinch of turmeric powder and cook it but don’t allow it to burn
  4. Add the potatoes before the masala burns out and add salt. Cover with a lid and let the potatoes cook on a small flame to about 75%
  5. Add 1 tbsp seasame seeds and cook without lid. Add 1 tsp garam masala when the potatoes are fully cooked
  6. Spike the heat up to crispen the potatoes (dont burn ;))
  7. You can choose to garnish with Coriander leaves 

This recipe is ideal for a quick snack. You can replace the Indian spices with chilli flakes, pepper and some oregano.


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