Begin by Peeling your potatoes, chop them into wedge-like shapes and let them soak in water for about 5 minutes to remove excess starch

Rinse the potato wedges and add some water and let the wedges boil for about 5 minutes ensuring they do not soften

In a bowl add in the all purpose flour, salt, black pepper, paprika, dried rosemary, cumin powder, dried oregano and turmeric. Add some water and mix until you have a thick paste

Remove the boiled wedges and let them cool. Next transfer a few of the wedges into the bowl and mix. Do not add all wedges as the paste will thin out.

Heat up oil in a pan or deep frier and add the coated potato wedges and let them fry as you turn to ensure all sides are well cooked through

Remove and drain the excess oil. Sprinkle some bit of black pepper and paprika and toss to mix with the wedges. Finally serve and garnish with some dhania/parsley leaves