Fried potato wedges, also known as aloo k chips, bring back delightful memories from my childhood. These delicious snacks are incredibly easy to make and never fail to put a smile on my face. Whether enjoyed at school cafeterias or charming roadside dhabas during travels, the homemade version of these potato wedges never fails to evoke a sense of nostalgia and joy.

Potatoes wedges coated in the batter and then fried until crispy

Ingredients for Fried Potato Wedges

Potato
I used yukon gold potatoes to make aloo k chips, peeled and washed them then cut into thin wedges. Wash the potatoes before peeling or after, then drain the water before adding any spices. No need to dry the potatoes after washing because we need moisture for the spices to stick to the potatoes.

Spices
This recipe is very simple, I only used salt, red chili, crushed coriander seeds and dried fenugreek leaves. You can also sprinkle chat masala right before serving.

Chickpea flour or besan
Besan is the urdu name for chickpea flour that is an important ingredient. I only used a small quantity because we need a very thin coating. I mixed all the spices and besan, to make a thin batter I added only a small quantity of water to coat the potatoes.

How to serve fried potato wedges

Aloo k Chips (Masala Potato wedges) are an absolute delight! Enjoy these crispy goodies with your choice of dipping sauce, whether it’s classic ketchup, flavorful fry sauce, or zesty green chutney. These scrumptious potato wedges are the perfect snack for any occasion, be it a festive iftar or a lively party. Rest assured, both kids and adults will devour them with pure joy!

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5 from 1 review

Fried Potato Wedges

Saba Ahmad
servings: 4
These potato wedges, known as Aloo k Chips, are crispy and coated with chickpea flour that has a slight spice to it. They are then fried until crispy.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients
 

  • 5 medium Potatoes
  • ½ cup (100 g) chickpea flour/besan
  • ¾ cup (170 ml) Water or as required.
  • Oil for deep frying

Spices

  • ½ tsp salt
  • ½ tsp red chili powder
  • 1 tsp fenugreek leaves
  • 1 tsp coriander seeds, slightly crushed
  • ¼ tsp Carom/ajwain seeds, optional
  • 1 tsp chat masala , optional

Instructions
 

  • Wash, peel, and cut your potatoes into wedges.
  • Mix spices into chickpea flour and use water to make thin a batter.
  • Coat your potatoes and fry them in hot oil.
  • Serve with the condiments of your choice.

Notes

Note:
  1. Don’t make mixture too thick as it will give a thick coating and the potatoes will not be crispy
Serving: 10wedges, Calories: 762kcal, Carbohydrates: 56g, Protein: 9g, Fat: 57g, Saturated Fat: 5g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 33g, Trans Fat: 0.2g, Sodium: 323mg, Potassium: 1259mg, Fiber: 8g, Sugar: 4g, Vitamin A: 86IU, Vitamin C: 53mg, Calcium: 45mg, Iron: 3mg

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