Crusty Potato Fingers ( Mexican Recipe)


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An ideal cocktail snack.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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2 potatoes , cut into fingers
4 tbsp finely crushed corn flakes
oil for deep-frying

For The Batter
3/4 cup plain flour (maida)
1 tbsp cornflour
salt to taste

To Be Made Into A Paste (for The Batter)
1 onion , chopped
2 green chillies , chopped
12 mm (1/2") piece ginger (adrak)
salt to taste

For Serving

  1. Parboil the potatoes in salted water. Drain.
  2. Make a batter by mixing the plain flour, cornflour and salt, adding the paste and enough water to make a thick batter.
  3. Dip the potato fingers in the batter, roll out in the finely crushed corn flakes or toasted dry bread crumbs and deep fry in hot oil.
  4. Serve hot with salsa.
RECIPE SOURCE : Mexican CookingBuy this cookbook
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