Schezwan Potato Wedges
Nutrition Info. (per serving)
- Atta 3 teaspoons
- Salt 1 teaspoon
- Dark Soy Sauce 2 teaspoons
- Jaggery 2 teaspoons
- Synthetic/white Vinegar 1 teaspoon
- Red Dry Chilli Bydagi 6 units
- Refined Oil 2 teaspoons
Fruits & Vegetables
- Potato 4 units
- Ginger 1 teaspoon
- Onion 1 unit
- Spring Onion 2 teaspoons
- Celery 10 g
- Rice Flour 2 tablespoons
- Pepper 2 teaspoons
- Garlic 5 pieces
- Water 0.5 cups
- Coriander Leaves 2 teaspoons
1Fine chop the onion, garlic, ginger, celery, spring onions and coriander. Wash and cut the potato into wedges (skin on). Set aside .
2In a pan add water and salt with the potatoes. Boil till 1/4th done. Strain it, keep it aside.
3In a mixing bowl add salt, black pepper, whole wheat flour, rice flour and a little water to combine everything well. Add the potato wedges and coat the wedges in batter evenly.
4Preheat the oven at 180 degrees c. Place the batter coated potato wedges on a greased tray and bake it for 12 to 15 minutes or until it turns golden brown and crispy. Remove and set aside.
5In a saucepan, add some water and dry red chillies. Let the water boil, cook the red chillies and strain it. Add the cooked chillies to a blender jar and make a fine paste by adding a little water as required.
6Heat oil in a pan or wok, add celery, onion, ginger and garlic. Saute well, then add 3 tbsp of red chilli paste and cook for another few minutes. Add water and let it boil.
7As it releases oil add vinegar, soy sauce, black pepper and jaggery powder. Cook for another few minutes until the sauce thickens.
8Add the baked potato to a pan, over a high flame mix it well to coat the potato wedges.
9Finish with coriander and spring onion. serve hot.