Step-by-step
1
firstly, in a pan heat 2 tbsp oil. add ½ onion, 2 chilli and saute until the onions soften.
2
now add 1 carrot, 3 tbsp sweet corn, 3 tbsp peas and ½ capsicum. saute until the vegetables turn crunchy.
3
cool completely, and transfer to a large bowl.
4
add 2 potato, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ½ tsp pepper powder, ½ tsp chaat masala, ½ tsp chilli flakes, ½ tsp mixed herbs and ½ tsp salt.
5
squeeze and mix well making sure everything is well combined.
6
now add ¼ cup of breadcrumbs and prepare a soft non-sticky dough.
7
to prepare the slurry, in a bowl take ¾ cup corn flour, ¼ cup maida, ¼ tsp pepper powder and ¼ tsp salt.
8
add ¾ cup water and prepare a smooth lump-free batter.
9
now shape the veggie mixture into finger-sized.
10
dip in corn flour slurry and coat with panko breadcrumbs.
11
you can deep fry immediately, or freeze in a zip lock bag for up to 2 months.
12
stir occasionally, and fry until the fingers turn golden brown and crispy.
13
drain off over kitchen paper to remove excess oil.
14
finally, enjoy veggie fingers with tomato sauce.
Video
Notes
- firstly, if the fingers are breaking while frying, it means there is too much moisture in veggie mixture. so it is better to freeze for at least 30 minutes before frying.
- also, coating with breadcrumbs makes fingers extra crispy and tasty.
- additionally, add vegetables of your choice to make it look attractive.
- finally, veggie fingers can be frozen for up to 2 months in a zip lock bag.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/veg-fingers-recipe-vegetable-fingers/