Name: Potato Finger recipe by Sushama Samanta at BetterButter
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 5
Ingredients: Cornmeal / Polenta - 1/2 cup; Greek Yoghurt - 1/4 cup; Potato - 2 (Boiled and mashed); Green Chilli - 2 (finely chopped); Grated Ginger - 1/2 tsp; Ground Black Pepper - 1/2 tsp; Whole Cumin seed - 1/2 tsp; Whole black cumin seed - 1/2 tsp; Red chilli powder - 1 tsp; Turmeric powder - 1/2 tsp; Rice flour - 2 tbsp; Besan / Chickpea flour - 1/4 cup; Salt - as per your taste; Chopped coriander leaves - 1/3 cup (optional); Onion - 1/4 cup (optional); Oil - for deep frying

Ingredients Serving: 5

Cornmeal / Polenta - 1/2 cup
Greek Yoghurt - 1/4 cup
Potato - 2 (Boiled and mashed)
Green Chilli - 2 (finely chopped)
Grated Ginger - 1/2 tsp
Ground Black Pepper - 1/2 tsp
Whole Cumin seed - 1/2 tsp
Whole black cumin seed - 1/2 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Rice flour - 2 tbsp
Besan / Chickpea flour - 1/4 cup
Salt - as per your taste
Chopped coriander leaves - 1/3 cup (optional)
Onion - 1/4 cup (optional)
Oil - for deep frying

Instructions

Take polenta and yoghurt in a bowl.
Mix well and rest for 15-20 mins.
After resting period take mashed potato and all of the ingredients includes the mixture of cornmeal and yoghurt (except oil) in a bowl.
Mix everything very well.
Grease your palm with little bit of oil.
Make a small ball first, then roll into a cylinder shape. **You can also make like a normal ball shape.**
On the gas put a heavy bottomed nonstick pan with generous amount of oil.
Drop those potato balls or fingers into hot oil. Keep the flame on high.
Fry until they turn into crispy and golden brown from all the sides.
Absorb the extra oil with kitchen paper towel.
Serve with your favourite sauce or as it is.

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