VEGGIE FINGERS

                  VEGGIE FINGERS

Hello people, I’m here with yet another yummy treat. It is a wonderful blend of all the veggies and the texture is to die for. It is soft creamy inside and the outside being crunchy. So let’s get started with these veggie fingers.

All you need is some veggies and the hero of the treat being potato. We need some potatoes which have been pressure cooked until soft. Once cooked the potatoes are to be peeled and mashed.

For the other components I am using the left over mixture prepared for the sambosa’s. You could totally make your own.

   

Keeping it very simple we just have to start by heating up 2-3 tablespoons of oil. Drop in the beans and carrots. Sauté it for a while and add in salt. So that it fastens the cooking up of the veggies. For the flavours add in coriander powder, some sought of meat masala (be it mutton or chicken really doesn’t matter), red chilli powder (I used garlic infused chilli powder which I bought from a local store) and a pinch of nutmeg and mace pounded and made into powder.

After the spices are well combined with beans and carrots add in a bit of water and cook it on medium heat for about 10 mins. Remember not to add in lots of water. Once the veggies have cooked through add in the cabbage and bell peppers and let it simmer for about 5 mins. We don’t want the bell peppers and cabbage to cook thoroughly. We want them to be crunchy yet flavorful.

Once we have both parts ready. Start mixing in the mashed potatoes and the other veggies. Its time to mould them into fingers. Make sure to grease your hands otherwise it gets quite messy. Once happy with the shape continue making fingers until whole of the mixture is utilized.

As it has potato it is quite soft and fragile to handle. To ease handling I like to freeze them for a good 2-3 hours.

1-2 hours before serving we need to accomplish the most important step. Breading the veggie fingers so that it gets the crunch.

Once the fingers are freezed dip each of the fingers in the egg mixture and then coat them with bread crumbs. Pop them into the fridge to make sure the bread crumbs are completely firm.

Now its time fry them. On a medium high heat fry these veggie fingers until they are golden brown. Do not fry them on a low heat. This makes them soggy. And do not fry them on very high heat as they easily get burnt.

And there you have crispy veggie fingers. Serve them with garlic mayo and ketchup and enjoy!!!