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# Veg Fingers Recipe
## Step-by-step
firstly, in a pan heat 2 tbsp oil. add ½ onion, 2 chilli and saute until the onions soften.
now add 1 carrot, 3 tbsp sweet corn, 3 tbsp peas and ½ capsicum. saute until the vegetables turn crunchy.
cool completely, and transfer to a large bowl.
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.
squeeze and mix well making sure everything is well combined.
now add ¼ cup of breadcrumbs and prepare a soft non-sticky dough.
to prepare the slurry, in a bowl take ¾ cup corn flour, ¼ cup maida, ¼ tsp pepper powder and ¼ tsp salt.
add ¾ cup water and prepare a smooth lump-free batter.
now shape the veggie mixture into finger-sized.
dip in corn flour slurry and coat with panko breadcrumbs.
you can deep fry immediately, or freeze in a zip lock bag for up to 2 months.
stir occasionally, and fry until the fingers turn golden brown and crispy.
drain off over kitchen paper to remove excess oil.
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/](https://hebbarskitchen.com/veg-fingers-recipe-vegetable-fingers/)
## Step-by-step