Easiest Way to Cooking To Try At Home Crispy potato fingers with green tea

Amanda Henry

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Easiest Way to Cooking To Try At Home Crispy potato fingers with green tea Delicious, fresh and tasty.

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Put the potatoes into a large pot and cover them with water.

Add a big pinch of salt, then cover, and put over high heat.

Bring to a boil, uncover, and cook just until the potatoes start to soften.

You can cook Crispy potato fingers with green tea using 11 ingredients and 16 steps. Here is how you cook it.

Ingredients of Crispy potato fingers with green tea

You need 300 of grm boiled potatoes (crushed).
You need 1/2 cup of semolina.
Prepare 1/3 cup of Coriander leaves.
It’s 5 of Green chillies (remove seeds).
You need 1 of tspSalt/to taste.
It’s 1/2 tsp of Ginger powder.
You need 1/2 tsp of Chat masala.
It’s 1/2 tsp of Red chilli flakes.
It’s 1/2 cup of water.
You need 1 tbs of oil/ghee.
It’s 1/4 tsp of black pepper.

Potato and Sooji Snack squares is a delicious and healthy Indian teatime snack.

Made with Indian semolina/sooji, lots of veggies with Potatoes and cheese these Semolina Potatoes and veggies cutlets are perfect teatime snack or breakfast.

As we say in India it makes a perfect Shaam ka Nashta.

This is another one recipe to add to my recipe list.

Crispy potato fingers with green tea instructions

Ingredients… I used only one green chilli you can add more.if you dont have ginger powder you can used chopped ginger.
First of all add water in pan..and let it boil.flsme should be medium..
When it star boiling add oil or ghee in it.and mix them.
Now add semolina turn off flame. (Spread it in the pan so that it absorb water.).
Cover the lid for few minutes..
After that uncover it and mix it… you will see it has become soft and thick..
Mix it and knead for some time.and make ball.
Now add all species in crushed potatoes.
Mix it well.
Now add semolina dough in potato mixture.
Mix and knead it so that it becomes a smooth dough.
Lets make fingers.Grease your hand with oil and take little mixture on your palm..now roll in in a tray or any smooth surface and make fingers how long you want to make..
Make,all with the sane process.
Lets start frying. Heat the oil and deep fry your finger sticks on low to medium flame till light golden. Don't fry on high flame otherwise it will be uncooked from inside.
Take out when they are light golden.avoid stirring alot unless you break them.
Crispy potato fingers are ready.serve them with green chutney /ketchup and enjoy your tea.stay blessed.

These are a very dry dish that needs only less oil…But it takes sometime to cook.

You have to cook it on a very low flame untill the potatoes turn crispy and all the masala sticks to the potatoes…Hence the name "Chukka", Chukka means Dry…They taste great with plain rasam rice.

Cooking with buttermilk seems to make food taste better and adds a bit more tenderness; foods such as biscuits, cakes, and—especially—pan-fried chicken tenders.

You will never settle for take out fried chicken and French fries again when you realize how easy, tasty, and inexpensive this recipe is.

All of our platters are made to order.