Product Details

Ingredients:

• 2 medium-sized potatoes (boiled and mashed)
• 1/2 cup mixed vegetables (peas, carrots, beans, finely chopped or grated)
• 1/4 cup breadcrumbs (for binding)
• 1/4 cup cornflour or all-purpose flour
• 1 small onion (finely chopped)
• 2-3 green chilies (finely chopped)
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Black pepper to taste
• 1 tablespoon chopped coriander leaves
• Breadcrumbs for coating
• Oil for frying

Instructions:

1. Prepare the Vegetables:

   • Boil the potatoes until soft, peel, and mash them well.
   • Cook or steam the mixed vegetables (peas, carrots, beans, etc.) until tender. Drain and chop finely or mash them if needed.

2. Prepare the Mixture:

   • In a mixing bowl, combine the boiled mashed potatoes and the cooked mixed vegetables.
   • Add chopped onions, green chilies, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, garam masala, salt, black pepper, and chopped coriander leaves. Mix everything well.
   • Add the cornflour or all-purpose flour to the mixture, followed by breadcrumbs. The flour helps bind the mixture together, while breadcrumbs give it structure and crispiness.

3. Shape the Fingers:

   • Take small portions of the mixture and shape them into finger-like shapes (about 3 inches long).

4. Coat with Breadcrumbs:

   • Roll each finger in breadcrumbs to coat evenly. This will help in creating a crispy texture once fried.

5. Fry the Veg Fingers:

   • Heat oil in a deep frying pan or wok over medium heat.
   • Once the oil is hot, carefully drop the veg fingers into the oil, ensuring not to overcrowd the pan.
   • Fry until golden brown and crispy on all sides, about 3-4 minutes per side. Remove them with a slotted spoon and place on a paper towel to drain excess oil.

6. Serve:

   • Serve the crispy Veg Fingers hot with green chutney, ketchup, or any dip of your choice.

Tips:

• You can add grated cheese to the mixture for a cheesy version of veg fingers.
• Adjust the spice levels by increasing or decreasing the amount of green chilies.
• For a healthier alternative, you can bake the veg fingers instead of frying. Place them on a greased baking tray and bake at 375°F (190°C) for 20-25 minutes or until crispy and golden brown.

Enjoy these crunchy and delicious Veg Fingers with your favorite dip!