Name: Chilli potato fingers recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 5
Ingredients: 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

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 !

Ingredients Serving: 5

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

Instructions

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 .
Now boil the potatoes in a wide container with water .
Let the potatoes boil Al dente and not too soft .
Now drain these boiled potato strips completely . Keep it aside .
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 .
Now dip the potato strip into the prepared paste in such a way the potato strip is coated well completely .
Heat oil in a kadai for deep frying .
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 .
Fry all the potato strips similarly . Flip either sides and fry .
Chilli potato fingers are ready to serve . Serve with any dip / sauce of your choice .

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