This is the name I have given for this recipe, you can call it potato fingers, golden crisp potatoes or whatever you like.
I had tasted this in a house warming ceremony of our friend and fell in love with this ever since. I tried to replicate the taste and texture at home and slightly tweaked the recipe to suit our family palate. These crispies can be served as a tea time snack or as a starter for parties and even goes well with Bisi Bele Baath or regular Rasam rice or any kind off variety rice .
Preparation Time : 10 mins
Cooking Time : 20 mins
Complexity : Medium
Serves : 2-3
Ingredients
2 medium sized potatoes
2 tsp red chilli powder ( + / - depending on your spice intake)
1/2 tsp haldi powder
2 tablespoon besan/ gramflour
1/2 tablespoon rice flour
salt as needed
chat masala / black salt to sprinkle on top ( optional)
Oil for deep frying.
Method
Peel and wash the potatoes , make medium long slices and soak them in water. Wash them well until the starch is removed and water appears clear . Drain and keep aside for 5 mins.
Add the besan, rice flour, salt, red chilli powder,haldi to the sliced potatoes and mix it well with your fingers such that the masalas / spices coat well over the slices of potatoes.
Heat the oil and drop in the slices in small batches and fry in medium flame with occasional stirring.
Fry until the sizzling stops and they appear crisp and golden brown. Drain and sprinkle a dash of black salt/ chat masala and serve while hot.
I had tasted this in a house warming ceremony of our friend and fell in love with this ever since. I tried to replicate the taste and texture at home and slightly tweaked the recipe to suit our family palate. These crispies can be served as a tea time snack or as a starter for parties and even goes well with Bisi Bele Baath or regular Rasam rice or any kind off variety rice .
Preparation Time : 10 mins
Cooking Time : 20 mins
Complexity : Medium
Serves : 2-3
Ingredients
2 medium sized potatoes
2 tsp red chilli powder ( + / - depending on your spice intake)
1/2 tsp haldi powder
2 tablespoon besan/ gramflour
1/2 tablespoon rice flour
salt as needed
chat masala / black salt to sprinkle on top ( optional)
Oil for deep frying.
Method
Peel and wash the potatoes , make medium long slices and soak them in water. Wash them well until the starch is removed and water appears clear . Drain and keep aside for 5 mins.
Add the besan, rice flour, salt, red chilli powder,haldi to the sliced potatoes and mix it well with your fingers such that the masalas / spices coat well over the slices of potatoes.
Heat the oil and drop in the slices in small batches and fry in medium flame with occasional stirring.
Fry until the sizzling stops and they appear crisp and golden brown. Drain and sprinkle a dash of black salt/ chat masala and serve while hot.
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