Garlic & Herb Potato-Semolina Fingers

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Organizing a get-together at home and struggling with the appetizer menu? Well, here's for you a delicious snack recipe - the crispy potato and semolina fingers. Infused with aroma and flavors of Italian herbs and spices, these are absolutely delightful and are sure to leave your guests asking for more. The fingers can be made hours in advance and when your guests arrive all you need to do is simply fry and serve. Not to mention, although the base of these delicious fingers is of potatoes and rava yet they are versatile enough to be loaded with any and every vegetable of your choice. Do try them out and I bet you won't be disappointed.

Garlic & Herb Potato-Semolina Fingers

Ingredients

Boiled potato (medium sized) - 2
Semolina (rava/sooji) - 1/3 cup
Water - 2/3 cup + 1 tbsp
Cornflour - 1 tbsp
Salt - as per taste
Garlic powder - 1 tsp
Dried oregano - 1 to 2 tsp
Black pepper powder - 1/2 tsp
Green chilies (finely chopped) - 2
Pitted black and green olives (optional, finely chopped) - 2 tbsp
Fresh coriander (finely chopped) - a handful
Corn kernels (boiled, optional) - 1 tbsp
Lemon juice - 1 tsp
Oil - for frying

P.S - I have added corn and olives in these fingers, one may also add other veggies like onions, mushrooms, bellpeppers or even green peas.

Garlic & Herb Potato-Semolina Fingers

Garlic & Herb Potato-Semolina Fingers

Method

1. First nicely mash the potatoes in a bowl using a fork or your hands. Mix in olives, corn kernels, green chilies and chopped coriander.
2. Next, in a pan dry roast sooji until it turns slightly golden. Add in the water and stir continuously until it starts leaving the sides of the pan and starts coming together as a dough.
3. Add this sooji along with cornflour to mashed potato mixture.
4. Season it with salt, garlic powder, black pepper, dried oregano and lemon juice.
5. Mix everything nicely. You should get a nice dough like mixture.
6. Grease a thali or a plate and spread this dough onto it. Flatten it using a spatula.
7. Cut around 3 inch long fingers from the set dough. At this stage you can cover these fingers with a cling wrap and store in refrigerator for a day.
8. For frying them, heat some oil in a pan or a wok. Slide the fingers gently in the medium hot oil and fry at medium-high flame.
9. Serve hot with some tomato ketchup on the side.

Garlic & Herb Potato-Semolina Fingers

Garlic & Herb Potato-Semolina Fingers

Garlic & Herb Potato-Semolina Fingers

Garlic & Herb Potato-Semolina Fingers


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- Anshu

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