Chilli potato fingers | How to make Chilli potato fingers

By Swathi Joshnaa Sathish  |  17th Mar 2018  |  
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  • Chilli potato fingers, How to make Chilli potato fingers
Chilli potato fingersby Swathi Joshnaa Sathish
  • Prep Time

    30

    mins
  • Cook Time

    20

    mins
  • Serves

    5

    People

2

0

About Chilli potato fingers Recipe

Potato is an universally loved vegetable . There are numerous potato based snacks and this chilly potato fingers in one interesting version to munch on . Perfect tea time snack to crunch and munch along with one cup of garma Garam Masala chai . Aww. How divine the combination is !

Chilli potato fingers

Ingredients to make Chilli potato fingers

  • Big sized potatoes 2
  • water for boiling
  • chickpeas flour / besan flour 150gms .
  • salt 1.5 teaspoon
  • Black pepper powder 1/2 teaspoon
  • Red Hot sauce 1 teaspoon
  • Corn flour 1 tablespoon
  • garlic paste 1 teaspoon
  • Vegetable oil 1 teaspoon for the batter
  • Vegetable oil for deep frying
  • water required for preparing the batter . approx 100ml .
  • lime juice 1 teaspoon

How to make Chilli potato fingers

  1. Wash the potatoes under running water . Peel out the skin of the potatoes and discard it . Cut the potatoes into vertical strips and put it in a bowl of water . Putting the cut potatoes in the water , in which the potatoes are immersed completely , prevents the discolouration of the potatoes .
  2. Now boil the potatoes in a wide container with water .
  3. Let the potatoes boil Al dente and not too soft .
  4. Now drain these boiled potato strips completely . Keep it aside .
  5. In a bowl , add the chickpeas flour , salt , hot sauce , red chilli powder , black pepper powder , lime juice , corn powder , vegetable oil a spoon , water 100 ml and mix this to a fine smooth paste consistency . The paste shouldn’t be too watery and too tight . Baji batter consistency is preferred .
  6. Now dip the potato strip into the prepared paste in such a way the potato strip is coated well completely .
  7. Heat oil in a kadai for deep frying .
  8. Now drop these dipped , batter coated potato strips in the hot oil and fry for 5 to 6 minutes under low - medium flame . Don’t opt high flame frying as it wouldn’t give a crispy even fried finish .
  9. Fry all the potato strips similarly . Flip either sides and fry .
  10. Chilli potato fingers are ready to serve . Serve with any dip / sauce of your choice .

My Tip:

Check the batter consistency . Maintain low - medium flame while deep frying .

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