Key Ingredient

Crusty Potato Fingers

  • Bakers Jelly Mi
  • 1 ltr Water
Directions to Prepare
  • 1 cup plain flour (maida), 1 tbsp chozen cornflour, 1/4 cup finely chopped onions, 1 slit green chilli , chopped, 1/2 ginger (adrak), 2 large potatoes, 1 cup finely crushed chozen cornflakes or, toasted bread crumbs for coating, oil for deep-frying, salt
Directions for Preparation
  • Combine all the ingredients along with the prepared paste in bowl and mix well to make a thick batter, using enough water. Keep aside.
  • Boil a vesselful of water in a deep pan, add the salt and cook till the potatoes are parboiled. Drain and keep aside to cool, Peel the potatoes and cut them into fingers.
  • Dip the potato fingers in the batter and roll out in the crushed corn flakes till they are evenly coated from all the sides, Heat the oil in a kadhai and deep-fry the fingers on a medium flame, a few at a time, till they turn golden brown in colour from all the sides. Drain on absorbent paper, Cool slightly and serve with salsa and tomato ketchup.