Halve each potato, further cut each half into three pieces vertically. Boil them in sufficient water for two minutes.
Drain away the water. Take cumin seeds, black peppercorns, red chilli powder and sea salt in a mortar and pound with a pestle.
Take the potato wedges in a bowl, sprinkle some of the pounded masala and mix. Add refined flour and sprinkle a little water and mix.
Heat sufficient oil in a kadai and deep fry the wedges, a few at a time, till golden and crisp.
Drain and place them on an absorbent paper. Sprinkle the remaining pounded masala over and serve hot.