Aloo Wedges Recipe is a Quick Indian Side Dish made with Aloo (Potatoes) and Spices. Here Sliced Potatoes are Boiled, Deep Fried and Tossed with fresh Indian Spices and Coriander Leaves. You can serve it either with your meal or as an appetizer and a refreshing change from French Fries.
People like to enjoy these aloo wedges with Chutney and Sauce as well or sometimes even with hot Indian Chapati as well. I make them in several variation, sometimes with raw potatoes and sometimes with boiled potatoes as well. I make lot of changes with spices too, and every time my potato wedges comes out very delicious and crunchy. I like to serve it with Rice and Dal as well. It means this aloo wedges recipe can be accompanied with our meal too.
Making crusty and colorful aloo wedges does not require any expertise, if fact you can make them easily and quickly at home. Kids also love this recipe, but any dish made with potatoes, should be consumed or eaten in the proportion, because it is high in calories. You can serve this aloo wedges recipe as a crunchy side dish to your Kids, but once a while.
Health comes first compare to any type of delicious food item and being the responsible moms, we must know that how we can take care of our self, our family and our kids. Every food item can be enjoyed, but to a certain extent.
These aloo wedges is the rare dish at my home, because it is deep fried, hence you must take care of all those things and please do not make it on regular basis.
Aloo Wedges Recipe is a Quick Indian Side Dish made with (Aloo) Potatoes and spices. It is generally served with Indian Meal. Here Sliced Potatoes are Boiled, Deep Fried and Tossed with fresh Indian Spices and Coriander Leaves.
4 medium sized potatoes
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/4 teaspoon garam masala powder
1/2 teaspoon chaat masala powder
1 teaspoon fresh coriander leaves, finely chopped
Oil for deep frying
Salt to taste
Peel the potatoes and slice them into half first, then slice each half lengthwise, into 4 equally sized wedges, so that they look uniformly. Rinse the sliced potatoes twice in water and keep aside.
Boil about 4 cups of water in a pan until it is very hot, add potato slices and little bit of salt into the hot water. Cover and cook until the potatoes are half done.
Now strain the half done cooked potatoes from hot water using a strainer. Drop it in a kitchen towel, allow to cool and pat it dry thoroughly.
Heat good amount of oil in a frying pan and deep fry the potato slices in medium hot oil for 2-3 minutes.
Once potatoes are little browned, take out from oil and drain on oil absorbent paper napkins.
Now heat another pan and toss the potato slices in 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala powder, 1/2 teaspoon chaat masala powder and salt to taste. Mix it very well and coat the potato slices evenly with the spices.
Keep the flame medium and stir once in a while for 2 more minutes.
Once the potato wedges are well browned, crusty edged and cooked tender, then garnish with some finely chopped coriander leaves and yummy aloo wedges are ready to serve.
Boiling and then deep frying the potato slices, brings crunchiness in it.
You can bake these aloo wedges in oven. For that you need to toss the sliced potatoes with salt and spices and then bake in preheated oven at 425ºF for 30 to 40 minutes or until fork tender.