Aloo Fingers

Ingredients

• 2 medium potatoes boiled and peeled
• 1 cup cooked samo
• 1 tablespoon ginger-green chilli paste
• Rock salt to taste
• 2 tablespoons freshly chopped coriander leaves
• 2 tablespoons amaranth (rajgira) flour
• Oil to deep fry
• Green chutney to serve

Method

1. In a bowl, add samo, ginger-green chilli paste, rock salt, chopped coriander, rajgira flour, grate and add potatoes. Mix well. Take a portion of mixture, roll and shape into medium sized fingers or cylindrical shape.
2. Heat sufficient oil in a kadai, add potato fingers and deep fry till golden brown and crisp on high heat. Remove and drain on an absorbent paper.
3. Transfer aloo fingers on a serving platter.
4. Serve hot with green chutney.