Ingredients

• 5 - large potatoes with skin, semi-boiled
• 1 tbsp - plain flour
• 1/2 cup - soft cheese (mozzarella or processed) grated
• 4 to 5 - carom seed leaves or crushed oregano
• 1 stalk - basil leaves, finely chopped
• 2 to 3 - chives, finely chopped
• 2 to 3 flakes - garlic, finely chopped
• 1/2 tsp - chilli flakes, finely chopped
• 1/2 tsp - cumin seeds, crushed
• 1/2 tsp - mustard paste
• 1 cup - vegetable stock
• 2 tbsp - butter
• 2 tbsp - oil
• pepper to taste
• salt to taste

How to Make Cheesy Potato Wedges

• Cut potatoes into 4 wedges each. You will now have 20 long wedges. Heat oil in non-stick pan, and add garlic and chives.
• Stir-fry, add potato wedges, and stir-fry for another 7 to 8 minutes.
• Continue till wedges become golden and crisp.
• Keep aside till required.
• Dissolve flour in 1/2 cup cooled vegetable stock.
• Heat butter in another pan, and add remaining vegetable stock.
• Bring to a boil, and add dissolved flour slowly.
• Stir continuously to avoid lumps.
• Simmer till mixture becomes a little thicker.
• Add mustard, salt, pepper, oregano, and basil.
• Take off fire and cool a little.
• Stir in cheese and allow to melt.
• Stir and allow mixture to cool a little.
• Arrange wedges in a non-stick ovenproof dish.
• Pour prepared half sauce over wedges.
• Pour remaining half mixture over wedges.
• Sprinkle chilli flakes, cumin salt, and pepper.
• Grill under a hot oven at 400 degree C.