Ingredients
The following ingredients have 4 Servings
- 2 Potato
- 1½ tbsp Corn Flour
- 1½ tsp Chilli Flakes
- 1 tsp Crushed Pepper powder
- ½ tsp Tulsi Leaves / Basil
- Salt ((To Taste))
- Oil ((To deep fry))
Instruction
- Wash and peel the skin of potatoes. Cut all the four sides slightly to form a rectangular shape. Again slice it in the middle. Now take each piece and slice it like finger chips, not too thin.
- Trim the edges of each finger chip. Put it in ice-cold water, let it be in it for 30 minutes. Rinse it well, so that the excess starch will be removed. Soaking the potatoes in cold water helps in even frying and gives crispiness.
- Roll boil water in a pan, add the potato fingers into the boiling water. Let it cook for 3 to 5 minutes, only parboiled. Don't overcook else the potato fingers break. Switch off the flame and close the lid. After 10 minutes, open the lid and drain the water. Spread the potato fingers in a kitchen towel and pat dry it. Be sure all the moisture is absorbed.
- In a bowl take potatoes, then add cornflour, chilli flakes, basil, pepper powder and salt. Marinate everything gently. Refrigerate for 20 minutes, so that the spices will be absorbed well. Refrigeration also gives firmness to the potatoes.
- Heat oil in a kadai, the oil temperature should not be low or fuming high. Just the right temperature. Drop the potato fingers carefully in the oil, fry on both sides till golden brown and crispy. Once the shh sound ceases, remove and drain it in a kitchen towel. You can also keep the french fries in a zip lock cover or Tupperware and store in the freezer section in the refrigerator. Fry it whenever needed.Serve it hot with tomato sauce or ketchup.
