Description
These Crispy Potato Rava Fingers are golden, crunchy on the outside, and soft on the inside. Made with roasted semolina and mashed potatoes, they are a delicious snack perfect for tea time, parties, or as an appetizer.
Ingredients
1/2 cup roasted rava (semolina)
1/4 cup curd (yogurt)
2 boiled potatoes, mashed
2 green chilies, finely chopped
1/2 tsp ginger paste
1/2 tsp chaat masala
1/2 tsp cumin powder
1/2 tsp crushed black pepper
1/2 tsp salt
1/4 cup corn flour
Oil for deep frying
Instructions
- In a mixing bowl, combine the roasted rava and curd. Mix well and let it soak for 15 minutes.
- Add the mashed potatoes, green chilies, ginger paste, chaat masala, cumin powder, crushed black pepper, and salt.
- Mix thoroughly until a soft dough forms.
- Lightly grease your hands with oil and shape small portions of the dough into finger-sized cylinders.
- Roll each potato finger in corn flour to coat evenly.
- Heat oil in a deep frying pan over medium heat.
- Fry the potato fingers until golden brown and crispy, turning occasionally for even cooking.
- Remove from the oil and place on kitchen paper to absorb excess oil.
- Serve hot with tomato ketchup or green chutney.
Notes
Add finely chopped coriander leaves for extra freshness.
Mix grated cheese into the dough for a cheesy variation.
Add red chili flakes for extra heat.
Replace green chilies with finely chopped bell peppers for a milder flavor.
For a lighter option, air-fry at 180°C (350°F) until golden and crispy.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in an oven or air fryer at 180°C (350°F) for 5–7 minutes to restore crispiness.
Freeze uncooked shaped fingers for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Deep Fry
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 4 mg
