Recipe Of Spicy Tangy Potato Finger

An extraordinarily crisp starter, these potato fingers are perfect for a Monsoon day. In fact, when you dip this spice-packed snack into the cup of sauce and pop it into your mouth, you will be in doubt as to whether the sauce makes the crusty potato fingers exciting or the other way round! Never before would you have tasted such a crunchy snack of potatoes!

Ingredients:
5 potatoes (cleaned, peeled and cut lengthwise)
2 garlic cloves sliced
1 tsp. red chilli powder
2 tsp. tomato ketchup
Salt to taste
1½ tbsp. oil
For sauce:
1 tbsp. tomato ketchup
1 tsp. chilli sauce
2 tsp. white vinegar
2 garlic cloves minced
1½ tbsp. honey
½ tbsp. oil
1 tsp. chopped spring onion for garnish

1/2 teaspoon roasted sesame seed for garnish

2 sautéed dry red chilies for garnish

Method:
Combine potato fingers, corn flour, red chilli powder, tomato sauce, garlic and salt and toss. Deep-fry the potato fingers to a golden brown shade.

Heat a heavy bottomed vessel. Add oil and the garlic and sauté on high flame for few seconds. Add the red chilli sauce, tomato sauce and vinegar and combine. Add the fried potatoes and toss for a minute on medium-high flame. Add the honey and toss the contents till well combined. Turn off heat.

Sprinkle toasted sesame seeds and garnish with spring onion greens and dry chilli combine. Served hot and crispy.

Chef Ashvini Kumar pens a fortnightly column on food ‘Belly Bells’ for Pinksworth.com. Presently serving as Executive Chef at The Rezenga by Tunga in Vashi, Navi Mumbai, Kumar boasts of over 17 years of rich experience in the hospitality industry. A creative and highly-motivated individual blessed with a passion for exploration and excellence, Kumar has traveled around the globe and worked with Accor Group (Novotel, Ibis), Marriott, Cruise lines and a standalone restaurant in Dubai earlier. His passion to learn, teach and lead has helped him create unique and mouth-watering Indian and International recipes.

Readers can write to him at chefashvini@gmail.com

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