Crispy Potato Fingers Recipe | Aloo Fingers | Crispy Potato Evening Snacks

Crispy potato fingers are a perfect evening snack for both kids and adults. I have added some cheese into this as kids would love it. If you don’t want to use cheese, you can skip it.

One of the simple and easy evening snacks that can be prepared in just 15 mins. Add cheese while the potatoes are still hot. So that when mashed, potatoes and cheese mix well. While frying the sticks, if it breaks, add more rice flour. You can even add finely chopped green chilies along with other ingredients.

Before deep frying, place the sticks in the refrigerator for at least 15 to 30 mins. Whenever required, take some of them, and deep fry them. No need to thaw; just fry it directly into the oil, or even it can be fried in the oven or air fryer with less oil. You can make it in bulk and store it in the freezer for up to 6 months. Now let us see how to prepare this recipe.

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Crispy Potato Fingers Recipe | Aloo Fingers | Crispy Potato Evening Snacks

Print Recipe

Crispy evening Snacks - Finger potatoes.

• CourseEvening Snack
• CuisineIndian

Servings	Prep Time
3 people	15 mins

Cook Time

15 mins

Servings Prep Time 3 people 15 mins

Cook Time 15 mins

Crispy Potato Fingers Recipe | Aloo Fingers | Crispy Potato Evening Snacks Print Recipe Crispy evening Snacks - Finger potatoes. CourseEvening Snack CuisineIndian Servings Prep Time 3 people 15 mins Cook Time 15 mins Servings Prep Time 3 people 15 mins Cook Time 15 mins

Ingredients

• 2 big size Potatoes boiled
• 1/3 cup Mozzarella Cheese grated
• 3 tbsp Rice flour
• 3 tbsp Corn Flour
• 1 tsp Red chili flakes
• 1/2 tsp Garam Masala Powder
• 3 tbsp Coriander Leaves/Kothamalli finely chopped
• salt to taste
• 1 cup oil to deep fry

Servings: people

Instructions

1. Pressure cook potatoes for 3 whistles. Peel the skin, dice it and place it in a bowl.
2. Along with diced potato, add cheese and mash it thoroughly.
3. To this add rice flour, corn flour, chili flakes, salt, garam masala powder, and coriander leaves. Mix all thoroughly. Do not add any water.
4. Take a small gooseberry size dough and roll it lengthwise as shown in the video. Roll the remaining dough too. Keep it ready. Refrigerate the prepared rolls for 15-30 mins.
5. You can make it in bulk and store it in the freezer too. Whenever required, take some of them and deep fry them.
6. Now heat a pan with oil. Once the oil gets heated up add 5 to 6 finger sticks and deep fry until all the sides turn golden brown.
7. Remove it on a kitchen towel to remove excess oil. Serve hot with ketchup or mayonnaise of your choice.

Recipe Notes

• Add cheese while the potatoes are still hot. So that when mashed, potatoes and cheese mix well.
• While frying the sticks, if it breaks, add more rice flour.
• You can even add finely chopped green chilies along with other ingredients.
• You can make it in bulk and store it in the freezer for up to 6 months.

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Delicious crispy potato fingers are ready to relish.

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