Crusty Potato Fingers
by Tarla Dalal
crusty potato fingers recipe | Mexican potato fingers | crispy aloo starter | with 25 amazing images.
These crusty potato fingers are the perfect snack or appetizer. Learn how to make crusty potato fingers recipe | Mexican potato fingers | crispy aloo starter |
When you feel like having a snack more exciting than subtly-flavoured French fries, then these crusty potato fingers recipe would be perfect for you. They're easy to make and only require a few simple ingredients.
The Mexican potato fingers are deep-fried with a special batter, which is spiced up with green chillies, ginger and onions. Then coated in crushed cornflakes, which gives them a delicious crunch. Serve them with your favorite dipping sauce, such as ketchup, mayonnaise, or ranch dressing.
pro tips to make crusty potato fingers: 1. You can also add other spices in the batter such as chilli flakes, oregano. 2. Instead of corn flakes you can coat the potato in breadcrumbs also. 3. Deep fry them on medium flame so they get evenly cooked from inside.
Enjoy crusty potato fingers recipe | Mexican potato fingers | crispy aloo starter | with detailed step by step photos.
Crusty Potato Fingers recipe - How to make Crusty Potato Fingers
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Crusty Potato Fingers
2 cups potato fingers
crushed corn flakes for coating
3/4 cup plain flour (maida)
1 tsp dried mixed herbs
1 tbsp cornflour
salt to taste
1/2 cup of water
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
For Serving With Crusty Potato Fingers
schezwan sauce
For crusty potato fingers
- For crusty potato fingers
- To make {span class="bold1"}crusty potato fingers{/span}, 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 keep aside.
- In a deep bowl combine the coarse paste, plain flour, mixed herbs, cornflour, salt and water 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 {span class="bold1"}crusty potato fingers{/span} immediately with schezwan sauce.
Crusty Potato Fingers Video
like crusty potato fingers
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crusty potato fingers recipe | Mexican potato fingers | crispy aloo starter | then do try other potato starter recipes also:
- Cajun Spiced Potatoes
- aloo cheese croquettes recipe | potato and cheese rolls | Indian potato croquettes |
what is crusty potato fingers made of?
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See the below image of list of ingredients for making crusty potato fingers.
how to make coarse paste
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In a mixer jar, 1/2 cup roughly chopped onions. Onions have a strong, pungent flavor that complements well with the other ingredients in the dish, such as the potatoes and spices.
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Add 2 tsp roughly chopped green chillies.
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Add 12 mm piece of ginger (adrak).
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Blend into a smooth paste.
how to make slurry
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In a deep bowl, add the coarse paste.
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Add ¾ cup plain flour (maida). The flour helps to coat the potato fingers and prevents them from sticking together or to the pan. The flour helps to create a crispy crust on the outside of the potato fingers.
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Add 1 tsp mixed herbs.
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Add 1 tbsp cornflour.
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Add salt to taste.
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Add ½ cup water.
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Mix well.
how to make crusty potato fingers
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To make crusty potato fingers, boil enough water in a deep non-stick pan.
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Add salt.
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Add 2 cups potato fingers.
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Mix gently and cook on a medium flame for 7 minutes.
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Drain the excess water and keep aside.
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Dip each potato finger in the batter.
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Roll it well in the crushed cornflakes till it is evenly coated from all the sides.
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Keep aside.
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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.
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Drain on an absorbent paper.
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Serve crusty potato fingers immediately with schezwan sauce.
pro tips to make crusty potato fingers
-
You can also add other spices in the batter such as chilli flakes, oregano.
-
Instead of corn flakes you can coat the potato in breadcrumbs also.
-
Deep fry them on medium flame so they get evenly cooked from inside.
-
Add ¾ cup plain flour (maida). The flour helps to coat the potato fingers and prevents them from sticking together or to the pan. The flour helps to create a crispy crust on the outside of the potato fingers.
| Energy | 296 cal |
| Protein | 4.2 g |
| Carbohydrates | 35.3 g |
| Fiber | 1.6 g |
| Fat | 15.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 156.7 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.7 mg |
| Vitamin C | 12.6 mg |
| Folic Acid | 19.4 mcg |
| Calcium | 24.5 mg |
| Iron | 1.3 mg |
| Magnesium | 39.9 mg |
| Phosphorus | 69.3 mg |
| Sodium | 9.2 mg |
| Potassium | 199.8 mg |
| Zinc | 0.6 mg |