Peel the potatoes and cut them into small cubes or slices depending on your preference. Ensure that they are cut evenly to promote uniform cooking.

In a large bowl, combine the cut potatoes, pepper, chili powder, and salt. Toss well to ensure that the potatoes are evenly coated with the spices.

Sprinkle the wheat flour over the seasoned potatoes. Toss the potatoes until they are all lightly coated with flour. The flour helps to create a crispy exterior when fried.

Pour enough cooking oil into a frying pan to cover the bottom well. Heat the oil over medium heat until hot. To test if the oil is ready, drop a small piece of potato in; if it sizzles immediately, the oil is hot enough.

Carefully add the coated potatoes to the hot oil in a single layer. Fry the potatoes for about 10 minutes, turning occasionally, until they are golden brown and crispy on all sides. Depending on the size of your pan, you may need to do this in batches to avoid overcrowding, which can lead to soggy potatoes.

Use a slotted spoon to remove the potatoes from the oil and drain them on paper towels to remove any excess oil.

Serve hot as a snack or as a side dish with your main meals.