Ingredients:
- Boiling water as required
- Namak (Salt) ½ tbs
- Aloo (Potatoes) wedges 4 large
- Maida (All-purpose flour) 1 Cup
- Chawal ka atta (Rice flour) ½ Cup
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Cornflour 2-3 tbs
- Baking soda 1/4 tsp
- Lehsan powder (Garlic powder) 1 tbs
- Chicken powder ½ tbs
- Paprika powder ½ tbs
- Namak (Salt) ½ tsp or to taste
- Kali mirch powder (Black pepper powder) 1 tsp
- Water 1 & ½ Cup
- Cooking oil for frying
- Cooking oil 2 tsp
- Lehsan (Garlic) chopped 2 cloves
- Tomato ketchup 2-3 tbs
- Honey 2-3 tbs
- Sirka (Vinegar) 2 tbs
- Hot sauce 2 tbs
- Namak (Salt) to taste
- Hara pyaz (Green onion) leaves
Directions:
In boiling water,add salt and mix.
Add potatoes,cover and parboil for 6-8 minutes or until 3/4th done then strain & let it cool.
In a bowl,add all-purpose flour,rice flour,red chilli powder,cornflour,baking soda,garlic powder,chicken powder,paprika powder,salt,black pepper powder and mix well.
In another bowl,add water.
Now dip potato wedges into prepared dry flour mixture then dip into water then again coat in dry flour mixture and dip in water and again coat in dry flour mixture & press gently.
In a wok,heat cooking oil and fry on medium low flame until golden brown.
In a wok,add cooking oil,garlic and fry until light golden.
Add tomato ketchup,honey,vinegar,hot sauce,salt,mix well and cook for 1-2 minutes.
Now add fried potato wedges and coat well.
Sprinkle green onion leaves & serve!
Ajza:
- Boiling water as required
- Namak (Salt) ½ tbs
- Aloo (Potatoes) wedges 4 large
- Maida (All-purpose flour) 1 Cup
- Chawal ka atta (Rice flour) ½ Cup
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Cornflour 2-3 tbs
- Baking soda 1/4 tsp
- Lehsan powder (Garlic powder) 1 tbs
- Chicken powder ½ tbs
- Paprika powder ½ tbs
- Namak (Salt) ½ tsp or to taste
- Kali mirch powder (Black pepper powder) 1 tsp
- Water 1 & ½ Cup
- Cooking oil for frying
- Cooking oil 2 tsp
- Lehsan (Garlic) chopped 2 cloves
- Tomato ketchup 2-3 tbs
- Honey 2-3 tbs
- Sirka (Vinegar) 2 tbs
- Hot sauce 2 tbs
- Namak (Salt) to taste
- Hara pyaz (Green onion) leaves
Directions:
Boiling water mein namak dal ker mix karein.
Aloo dal ker dhak dein aur 6-8 minutes or 3/4th done hunay tak parboil ker lein & thanda ker lein.
Bowl mein maida,chawal ka atta,lal mirch powder,cornflour,baking soda,lehsan powder,chicken powder,paprika powder,namak aur kali mirch powder dal ker ache tarhan mix karein.
Alag bowl mein pani dal dein.
Ab aloo wedges ko tayyar dry flour mixture mein coat karein phir pani mein dip karein,dubara dry flour mixture mein coat karein,pani mein dip karein aur dubara dry flour mixture mein coat ker lein aur gently press karein.
Karhai mein cooking oil garam karein aur darmiyani halki ancch per golden brown hunay tak fry ker lein.
Karhai mein cooking oil aur lehsan dal dein aur light golden hunay tak fry ker lein.
Tomato ketchup,shahad,sirka,hot sauce aur namak dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein.
Ab fried potato wedges dal ker ache tarhan coat ker lein.
Hara pyaz leaves sa dal ker serve karein!
