For the Potato Wedges:

Make the Potato Wedges:

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Cut the potatoes into wedges.
In a large bowl, toss the potato wedges with olive oil and salt to coat evenly.
Spread the potato wedges in a single layer on the prepared baking sheet.
Bake for 20-25 minutes, or until the wedges are golden brown and tender on the inside.
Make the Cheese and Pepper Pakoras:

In a large bowl, whisk together the 3 eggs and milk.
In a separate bowl, whisk together the 160 grams of flour.
In a third bowl, combine the chopped red pepper, chili pepper (if using), and grated cheese.
Dip each piece of the pepper-cheese mixture into the egg mixture, letting the excess drip off. Then, coat it in the flour mixture.
Heat vegetable oil in a large skillet or Dutch oven over medium heat until hot (about 350°F).
In a separate bowl, whisk together the remaining 3 eggs. Dip the floured pepper-cheese mixture into the beaten eggs, then coat it in the breadcrumbs.
Carefully fry the pakoras in batches for 2-3 minutes per side, or until golden brown and cooked through. Drain on paper towels to remove excess oil.