Recipe Link :- https://www.tarladalal.com/Crusty-Potato-Fingers-6180r ----------------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_DalalCrusty Potato FingersAn extraordinarily crisp starter, perfect for a Mexican meal! In fact, when you dip this spice-packed snack into the cup of salsa and pop it into your mouth, you will be in doubt as to whether the salsa makes the Crusty Potato Fingers exciting or the other way round! Never before would you have tasted such a crunchy snack of potatoes dipped in a special batter and coated with crushed corn flakes before deep-frying till perfectly golden. Serve this appealing snack immediately, with a cup of tangy salsa.Crusty Potato FingersPreparation Time: 15 Minutes Cooking Time: 15 Minutes Serves 4Crusty Potato FingersIngredients2 cups potato fingersCrushed corn flakes for coatingOil for deep-fryingTo be blended into coarse paste (using no water)½ cup roughly chopped onions2 tsp roughly chopped green chillies12 mm (1/2") piece of ginger (adrak)Salt to tasteTo be mixed into a smooth batter½ cup plain flour (maida)1 tbsp cornflourSalt to taste½ cup of waterFor servingSalsaMethod 1.Boil enough water in a deep non-stick pan, add the salt and the potato fingers, mix gently and cook on a medium flame for 7 minutes.2. Drain the excess water and refresh it using enough cold water. Keep aside.3. Combine the coarse paste and the batter in a deep bowl and mix well.4. Dip each potato finger in the batter and roll in the cornflakes till it is evenly coated from all the sides.5. Heat the oil in a kadhai and deep-fry a few potato fingers, at a time, till they turn golden brown in colour from both the sides.6. Drain on an absorbent paper. Serve immediately with salsa.