Veggie Fingers

About Veggie Fingers

Ingredients

• Medium potatoes, boield, peeled and mashed 3
• Kissan tomato ketchup ½ cup
• Fresh fenugreek leaves (methi), chopped ¼ cup
• French beans, chopped 3 to 4
• Salt to taste
• Black pepper powder to taste
• Fresh breadcrumbs 1 cup
• Oil for deep fryng
• Tomato ketchup to serve

How to Make Veggie Fingers (Stepwise Photos)

Method

1. Take potatoes, carrots, fenugreek leaves, French beans, salt, black pepper powder and breadcrumbs in a mixing bowl and mix everything well.
2. Divide the mixture into equal portions and shape each portion into a finger.
3. Heat sufficient oil in a kadai, gently slide in the fingers and deep-fry till golden. Drain on absorbent paper.
4. Arrange them on a serving platter and serve hot with a bowl of tomato ketchup.

Additional Tips and Tricks

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Chef Shipra Khanna

Winner of Masterchef 2

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps