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Indo-Greek Style Fried Potato Wedges with Mustard Oil

Updated: Jun 24

Indo-Greek Style Fried Potato Wedges with Mustard Oil
Indo-Greek Style Fried Potato Wedges with Mustard Oil

The undying love of potatoes is an emotion that’s common to both Greek and Indian foodies. So today we are going to take a popular Greek snack and do a crossover version, keeping its Greek essence intact but spicing it up with some typically Indian ingredients – an exciting blend of Mediterranean and Oriental culinary influences.

The recipe in this post seeks to recreate Greek-styled deep fried potato wedges with an ethnic Indian touch. And to remain true to the dish’s Greek roots, we will use unpeeled potatoes.

Here are the ingredients that you will require.


  1. Potatoes: 300 grams

  2. P Mark Mustard Oil: 4 tablespoons

  3. Mustard Seeds (Rai): 1 teaspoon

  4. Olive Oil: 1 tablespoon

  5. Garlic (Lasun): 4 cloves

  6. Dry Red Chilli Flakes: 1 teaspoon

  7. Dried Rosemary: 2 teaspoons

  8. Lemon Juice: 2 tablespoons

  9. Black Pepper Powder (Kali Mirch): One large pinch

  10. Salt: to taste

The quantities mentioned above are for two servings. Adjust the quantities proportionately to suit the number of servings you require.


Wash the potatoes. Don’t peel them – keep the jackets on. Cut them into conventional potato wedges.

Finely chop the garlic.

For authentic results, it is best to use freshly ground peppercorns to make black pepper powder.


Heat the Mustard Oil in a pan on Medium heat. Wait till the oil reaches its smoking point and starts emitting puffs of aromatic white smoke. Then turn the flame down to Low. Add the mustard seeds and sauté till the seeds begin to splutter.

Now add the potato wedges in batches (to avoid getting the potato burnt) and deep-fry them. When the potato wedges turn golden brown in colour and are fried evenly on all sides, remove them from the oil and place them on paper towels to drain the excess oil. Keep aside.

In another pan, heat the olive oil on a Medium flame. Add the garlic and sauté for around 30 seconds.

Next, add the fried potato wedges along with the red chilli flakes, rosemary, black pepper powder and salt. Sprinkle the lemon juice over the top and toss the contents on the flame for two minutes or so.

Your Indo-Greek Style Fried Potato Wedges are now ready. Serve them hot. This delicious snack can be served as a starter or a side dish with Mediterranean cuisine like pasta, fasolada and moussaka – or you can have it Indian style… with a hot cup of tea in the evening.

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