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Potato Wedges


Contributed by:
Madhubala Shrivastava
Madhubala Shrivastava, Housewife

Potato Wedges


Potato (Aaloo) - 6 (medium size)
Haldi Powder - 1 tsp
Red Chilli Powder - 1 tsp
Dhaniya Powder - 4 tsp
Cooking Oil - 1/2 cup
Salt to taste

Method of Preparation

1. Wash and cut each aaloo into 4 pieces. Do not peel.
2. Heat oil in a Kedahi.
3. Add aaloo, toss a little and cook covered.
4. When half-done, mix in salt and all the masala.
5. Fry for 15-20 mts without cover on a low fire.
6. When the aaloo turns crisp, remove heat.
7. Serve hot with rice and daal.

Notes & Tips