Chutneywale Aloo - Potato Wedges with Mint Coriander Coating
Potatoes are the most versatile tuber in the world and the easiest to snack on. These wedges have a twist - an added coating of our Hari Chutney. Try it for an easy snack to serve your guests or just for yourself.
Servings: 4 Servings
Equipment
- Frying pan
- Slotted spoon
- Paper towels
Ingredients
- 1/2 Cup Mint chutney
- 2 Lbs Assorted baby potatoes
- 1/2 to 3/4 Cup Cooking oil high smoking point oil such as canola
- Salt to taste
- 1/2 Tsp Red chilli powder or replace with paprika
- Pepper to taste
- 2 Tbsp Besan/gram flour more as needed
- Ketchup for serving
- ~ 2 Tsp Amchoor optional
Instructions
- First, wash and pat dry the potatoes. Cut into wedges, typically 4 to 6 per potato depending on size.
- In a large bowl add chutney and check for taste. Add additional spices to make sure potato wedges are properly flavoured. Add besan and whisk well to remove any lumps.
- Tip all the wedges into this bowl and coat with the chutney mix. Let them marinate while you heat up oil.
- In a shallow frying pan add about 1/2 cup of oil or more based on the size of your pan. Heat on high heat for a few minutes. Test by adding a drop of the marinade. It should instantly crackle and float.
- Now add wedges, few at a time, based on the size of your pan. Fry on medium heat. Turn and cook until each side is golden brown.
- Remove with a slotted spoon and drain on paper towels.Repeat until all marinating wedges are cooked.
- Between batches, turn the heat up to bring the oil back to a higher temperature. Transfer wedges to a serving bowl and sprinkle amchoor (dried mango powder). Enjoy Chutneywale Aloo with some ketchup and your favourite summer drink.