INGREDIENTS
- 5 to 6 - large oblong potatoes
- 1/2 cup - pomegranate seeds
- 1/2 tsp - chilli powder or pepper powder
- 1/2 tsp - cumin powder
- 1 tsp - powdered kasuri methi
- salt to taste
- oil to deep fry
- METHOD
- Scrub and wash potatoes of any soil and dirt.
- Slice into 6-7 wedges, vertically, skin intact.
- Heat oil to deepfry.
- Add wedges, cook till golden and crisp all over.
- Drain with a perforated spoon, onto an absorbent kitchen paper.
- Transfer to a serving dish.
- Repeat for remaining potatoes.
- Sprinkle all powders and salt, over it.
- Toss till flavours are well blended.
- Serve with roti, rice, etc.
