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!
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
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
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.