Crusty Potato Fingers Video Video by Tarla Dalal
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Crusty Potato Fingers Recipe (Mexican Potato Fingers) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
15 Mins
Total Time
30 Mins
Makes
4.00 servings
Ingredients
For Crusty Potato Fingers
2 cups potato fingers
crushed corn flakes for coating
3/4 cup plain flour (maida)
1 tsp dried mixed herbs
1 tbsp cornflour
salt to taste
1/2 cup of water
oil for deep-frying
To Be Blended Into Coarse Paste (using No Water)
1/2 cup roughly chopped onion
2 tsp roughly chopped green chillies
12 mm piece of ginger (adrak)
salt to taste
For Serving With Crusty Potato Fingers
Method
- To make crusty potato fingers, 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.
- Drain the excess water and keep aside.
- In a deep bowl combine the coarse paste, plain flour, mixed herbs, cornflour, salt and water and mix well.
- Dip each potato finger in the batter and roll in the cornflakes till it is evenly coated from all the sides.
- 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.
- Drain on an absorbent paper.
- Serve crusty potato fingers immediately with schezwan sauce.
See step by step images of Crusty Potato Fingers
