Ingredients

• 1 - potato, medium sliced into medium sized wedges
• 2 tsp - chaat masala
• 1/2 tsp - chilli powder
• 1 tsp - lemon juice
• salt, to taste
• Oil, for deep frying

How to Make Tangy Potato Wedges

• Mix chaat masala and chilli powder and keep aside.
• Wash, peel and cut potatoes into medium-sized wedges.
• Heat oil in a pan and deep fry the wedges until they turn golden-brown in colour.
• Remove from oil and place on paper napkins so that the excess oil is absorbed.
• Roll the wedges in the masala mixture, toss well and sprinkle lime juice on it.
• Serve hot with tomato ketchup.