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Main Ingredients | Potato fingers, Cornflour |
Cuisine | Indo-Chinese |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 2 cups potato fingers
- ½ cup cornflour
- 2 tablespoons oil + to deep fry
- 1 tablespoon garlic chopped
- 1 tablespoon ginger chopped
- 1 tablespoon fresh celery, chopped
- 2 tablespoons carrot, finely chopped
- 1 tablespoon soy sauce
- Crushed black peppercorns to taste
- Salt to taste
- ¼ cup Schezwan sauce
- 1 tablespoon refined flour slurry
- 1 tablespoon spring onion greens sliced to garnish
Method
- Take the potato fingers in a mixing bowl, add cornflour and mix well.
- Heat sufficient oil in a kadai, add the potato fingers and deep fry till light golden and crisp. Drain on absorbent paper.
- Heat 2 tablespoons oil in a non-stick pan, add garlic, ginger and celery, mix and saute till raw smells disappear.
- Add carrot, soy sauce, crushed black peppercorns, salt and Schezwan sauce and mix well.
- Add ¼ cup water and mix well. Add refined flour slurry and mix well.
- Add the fried potato fingers and mix well. Add spring onion greens and mix well.
- Transfer into a serving bowl, garnish with spring onion greens and serve immediately.
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