Potato Fingers Recipe

Time and servings

Prep time	5 min
Cook time	15 min
Soaking Time	10 min
Total time	20 min
Serves	3 servings

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Ingredients

• ½ cup rava / semolina / suji (roasted)
• ¼ cup curd / yogurt
• 2 potato / aloo (boiled & mashed)
• 2 chilli (finely chopped)
• ½ tsp ginger paste
• ½ tsp chaat masala
• ½ tsp cumin powder / jeera powder
• ½ tsp pepper (crushed)
• ½ tsp salt
• ¼ cup corn flour
• oil for deep frying

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Instructions

1. firstly, in a large mixing bowl take ½ cup roasted rava.
2. add ¼ cup curd and mix well.
3. allow rava to soak for 15-20 minutes.
4. now add 2 boiled & mashed potato.
5. also, add 2 chilli, ½ tsp ginger paste, ½ tsp chaat masala, ½ tsp cumin powder, ½ tsp pepper and ½ tsp salt.
6. combine well to form a dough.
7. now take a small ball sized dough making sure to grease hand with oil to prevent from sticking.
8. make a cylindrical shape to a finger length.
9. roll in corn flour to get extra crispiness.
10. deep fry in hot oil or bake at 180-degree celsius for 20 minutes.
11. stir occasionally, keeping the flame on medium.
12. fry till the potato fingers turn crispy and golden brown.
13. drain over a kitchen towel to absorb excess oil.
14. finally, serve crispy potato fingers with tomato sauce.

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Step-by-step

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Video

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Notes

• firstly, use roasted rava to prevent rava turning from stickiness.
• also, if the fingers break-in oil, make sure to add a tbsp of bread crumbs to the dough to absorb excess moisture.
• additionally, if you do not want to use curd then boil ½ cup rava in ½ cup hot water.
• finally, potato fingers taste great when served hot.