Crusty potato fingers

Crusty potato fingers

*Ingredients

2 large potatoes
Salt to taste
2½ cup cornflakes,
Crushed
Oil for deep-frying

*Batter

1 onion, roughly
Chopped
1 green chilli, chopped
½ inch ginger
Salt to taste
½ cup refined
1 tablespoon cornflour

*Method

1. For the batter , grind the onion, green chilli, grind and salt to a fine paste.

2. Mix the ground paste with the flour and cornflour.
Add two tablespoons of water to make a thick batter.

3. Peel and cut the potatoes lengthways into events trips. Heat four cups of water in a non -stick pan full stop at the salt and parboil the sliced potatoes. Drain and set aside.

4. Heat sufficient oil in a kadai full stop deep the potatoes in a butter, roll in crushed corn flakes and deep -fry till golden. Drain on absorbent paper.

5. Serve hot, with sauce or chutney.

Note: you can also cut the potatoes into large cubes. In which case, serve them on toothpicks.