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3 Ways Of Potato Wedges
Ingredients
For Type 1:
- 1-2 large Potatoes
- 1 tsp Green Chilli
- Salt to taste
- Black Pepper to taste
- 1/2 cup Cheddar Cheese (Grated)
- 1 cup Mozzarella Cheese (Grated)
For Type 2:
- 1 Potato
- 3 tbsp Hung Yogurt
- 1 tsp Red Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tsp Garam Masala Powder
- 1 tbsp Lemon Juice
- 1 tbsp Cornflour
- Salt to taste
- Pepper to taste
For Type 3:
- 4 large Potatoes
- 1 tsp Red Chilli Powder
- 1 tsp Cumin Seeds
- 2 Garlic cloves
- 1 inch fresh Ginger, peeled and finely chopped
- 3 tsp Tamarind paste
- 2 tbsp Coriander
- 1 tsp Sugar
- Salt to taste
- Pepper to taste
- Pinch of Asafoetida (Hing)
- 5-6 Cherry Tomatoes
Preparations
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Type 1
- In a mixing bowl add the potato wedges, green chillies, pepper, mozzarella cheese, cheddar cheese and salt. Mix them well.
- Add the ingredients onto the frying pan and bake in the USHA Halogen Oven at 180°C degrees for 20 minutes.
Type 2
- In a mixing bowl add the potato wedges, turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala, salt and pepper, hung yogurt, cornflour and lemon juice. Mix them well.
- Add the ingredients onto the frying pan and bake in the USHA Halogen Oven at 180°C degrees for 20 minutes.
Type 3
- In a mixing bowl add the potato wedges, red chillies, cumin seeds, garlic, ginger, salt and pepper, sugar, asafoetida, tamarind paste, cherry tomatoes, and coriander. Mix them well.
- Add the ingredients onto the frying pan and bake in the USHA Halogen Oven at 180°C degrees for 20 minutes.
