Step 1

In a large saucepan over medium-high heat, or using a deep fryer, add enough oil to reach a depth of 3 inches (13 cm) and heat to 340°F (160°C). Working in batches, if necessary, fry the potato wedges until golden brown and crispy, about 5 minutes per batch.

Step 2

Line a bowl with a paper towel. Use a slotted spoon to transfer the potato wedges to the paper towel.

Step 3

In a large skillet over medium-high heat, warm the oil. Add the dried red chile, ajwain, and garlic. Stir in the onion and tomato and sauté until slightly softened, about 2 minutes.

Step 4

Stir in the ground spices. Add the fried potato slices and lemon juice and cook for 2 minutes more.

Step 5

Season with salt and pepper to taste and scatter over the scallion, to garnish.