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Aloo Fingers

What You Need:
  • 2 medium potatoes, boiled and peeled
  • 1 cup cooked samo rice (varai, kodri, samvat)
  • 1 tablespoon ginger-green chilli paste
  • Rock salt to taste
  • 2 tablespoons fresh coriander, chopped
  • 2 tablespoons amaranth (rajgira) flour
  • Oil to deep-fry
  • Green chutney to serve
  • Ask a parent or adult to help with this recipe.
  • In a bowl, add the samo, ginger-green chilli paste, rock salt, coriander, rajgira flour and grated potatoes. Mix well. Take a portion of the mixture and shape it into medium-sized rolls in a cylindrical shape.
  • Heat sufficient oil in a non-stick kadai. Add the aloo fingers and deep-fry them on high heat till they are crisp and golden brown in colour. Remove and drain on an absorbent paper.
  • Transfer the aloo fingers on a serving platter.
  • Serve hot with green chutney.

A recipe by Sanjeev Kapoor Master Chef, Author and Television Host

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