Spicy Potato Wedges

Ingredients:

3 Large potatoes

2 tbsp Cooking oil

2 tbsp Kashmiri Chilli powder

1/2 tsp Turmeric powder

1 tbsp Black pepper

1 tsp Crushed dried Italian herbs

11/2 tbsp Red Chilli flakes

salt to taste

Method:

• Dry roast the black pepper in a pan over low flame, cool and grind it coarsely.
• Wash, clean the potatoes and pat it dry with kitchen towel and cut it into thin even size wedges.
• Place the potatoes in a large bowl and sprinkle the chilli powder, turmeric powder and salt over the potatoes and mix well to combine everything.
• Then add the grounded pepper powder, Italian herbs and chilli flakes. Toss well to mix everything.
• Heat oil in a good non stick pan over medium heat to shallow fry the potato wedges. Once the wedges are crispy and browned, flip it over and fry on the other side also.
• Once done, drain to a paper towel.
• Serve the spicy potato wedges with tomato ketchup or garlic mayonnaise.

Thool Murukku

Ingredients:

1 cup Idiyappam rice flour

1/4 cup Urad dhal powder

1 tbsp melted butter

1 tsp Ajwain/Omam

1 tbsp Black sesame seeds

water

salt to taste

Oil to fry

Method:

• In a big wide bowl, add all the ingredients except water and oil and rub to mix well.  
• Now sprinkle water little by little and knead it well with hands till it comes like chapathi dough.
• Use the star shape disc with the murukku press. Grease the murukku presser with oil.
• Heat sufficient oil in a deep pan over medium high heat.
• Now fill the murukku presser with enough dough and squeeze into the hot oil. Do not overload the pan.
• Deep fry on both sides till golden brown and remove with a slotted spoon. Drain in kitchen towel or tissue.
• Repeat with the rest of the flour.
• Once murukku is cool, store in an air tight container and enjoy.