Potato Wedges| Aloo Fries | Deep Fried & Crispy | Snacks Recipe | Chef Kunal Kapur

Potato wedges are wedges of potatoes, often large and unpeeled, that are either baked or fried. wedges are often confused with potato fries which is generally thin and has a different shape. 

Serves 4


Potato large – 6nos

Salt – 1tbsp

Flour (all purpose) – 2 tbsp

Oil – for deep fry

Chaat masala – to taste


For Batter

Flour (all purpose) – ½ cup

Rice flour – ¼ cup

Corn starch – ¼ cup

Besan (gram flour) – 3tbsp

Salt – to taste

Chilli flakes – ½ tbsp

Oregano dried – ½ tbsp

Pepper powder – ½ tsp

Coriander chopped – handful

Garlic chopped – 1½ tsp

Butter – 1½ tbsp

Water – as required


Wash the potatoes to remove any dirt from the skin. Cut them into large wedges and put them cold water for an hour to remove excess starch.

Wash them and place them in a pan, pour sufficient water to boil them sprinkle generous salt and cook them till they are half cooked.

Remove them into a strainer once done and then spread them on a plate to cool them completely.

For the batter mix all the ingredients mentioned under batter to make a thin coating & pouring consistency batter. In order to check the correct consistency, dip a spoon in the batter and if it coasts the back of the spoon lightly but evenly then the batter is right.

Sprinkle some dry flour over potatoes and toss them. Dip them in the batter and deep fry them in hot oil till crisp. Remove on to an absorbent paper and sprinkle some chaat masala and serve them hot.