Crusty Potato Fingers Video

Crusty Potato Fingers Video

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Crusty Potato Fingers Video. The potato fingers are deep-fried with a special batter, which is spiced up with green chillies, ginger and onions.


Recipe Description for Crusty Potato Fingers

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


2 cups potato fingers
crushed corn flakes for coating
oil for deep-frying

To Be Mixed Into A Smooth Batter
3/4 cup plain flour (maida)
1 tbsp cornflour
salt to taste
1 cup of water

To Be Blended Into Coarse Paste (using No Water)
1/2 cup roughly chopped onions
2 tsp roughly chopped green chillies
12 mm ( 1/2 ") piece of ginger (adrak)
salt to taste

For Serving
schezwan sauce

  1. Boil enough water in a deep non-stick pan, add the salt and the potato fingers, mix gently and cook on a medium flame for 7 minutes.
  2. Drain the excess water and refresh it using enough cold water. Keep aside.
  3. Combine the coarse paste and the batter in a deep bowl and mix well.
  4. Dip each potato finger in the batter and roll in the cornflakes till it is evenly coated from all the sides.
  5. Heat the oil in a kadhai and deep-fry a few potato fingers, at a time, till they turn golden brown in colour from both the sides.
  6. Drain on an absorbent paper.
  7. Serve immediately with schezwan sauce.

See step by step images of Crusty Potato Fingers Recipe

RECIPE SOURCE : Quick CookingBuy this cookbook

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