Crusty Potato Fingers ( Mexican Recipe)
by Tarla Dalal

An extraordinarily crisp starter, perfect for a Mexican meal! In fact, when you dip this spice-packed snack into the cup of salsa and pop it into your mouth, you will be in doubt as to whether the salsa makes the Crusty Potato Fingers exciting or the other way round!

Never before would you have tasted such a crunchy snack of potatoes dipped in a special batter and coated with crushed corn flakes before deep-frying till perfectly golden.

Serve this appealing snack immediately, with a cup of tangy salsa.

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Crusty Potato Fingers ( Mexican Recipe) recipe - How to make Crusty Potato Fingers ( Mexican Recipe)

For Crusty Potato Fingers
2 cups potato fingers
crushed corn flakes for coating
oil for deep-frying

To Be Blended Into Coarse Paste (using No Water)
1/2 cup roughly chopped onions
2 tsp roughly chopped green chillies
12 mm piece of ginger (adrak)
salt to taste

To Be Mixed Into A Smooth Batter
1/2 cup plain flour (maida)
1 tbsp cornflour
salt to taste
1/2 cup of water

Method

To make crusty potato finger, boil enough water in a deep non-stick pan, add the salt and the potato fingers, mix gently and cook on a medium flame for 7 minutes.
Drain the excess water and refresh it using enough cold water. Keep aside.
Combine the coarse paste and the batter in a deep bowl and mix well.
Dip each potato finger in the batter and roll in the cornflakes till it is evenly coated from all the sides.
Heat the oil in a kadhai and deep-fry a few potato fingers, at a time, till they turn golden brown in colour from both the sides.
Drain on an absorbent paper.
Serve immediately with salsa.

Nutrient values per serving

Energy	278 cal
Protein	4 g
Carbohydrates	36.3 g
Fiber	1.5 g
Fat	12.9 g
Cholesterol	0 mg
Vitamin A	131.1 mcg
Vitamin B1	0.2 mg
Vitamin B2	0.1 mg
Vitamin B3	1.8 mg
Vitamin C	11.2 mg
Folic Acid	19.4 mcg
Calcium	23.6 mg
Iron	1.3 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	53.6 mg
Potassium	198.8 mg
Zinc	0.6 mg