I am one of those who doesn’t believe that chips are “har program ka main food” and I am always looking for alternatives to be served as finger food …..k for one loves snacks that have aloo…..especially if it has a crumb crust…..but who doesn’t? Something that is crunchy on the outside and a burst of flavours tucked into the warm insides, is a match made in heaven……..recently, I bought a pack of ready made vegetable fingers from the grocery and we enjoyed these as snacks….these came in a pack and all I had to do was snip the bag, fry the fingers and in less than 10 mins I was ready to sit down and enjoy a conversation…..unfortunately the bag came with just 8 pieces and was over before we could spell V-E-G-G-I-E- F-I-N-G-E-R-S
So a few days ago, I wondered if I could make my own veggie fingers….. I had almost everything I thought I needed…again I used my favourite wonder product aloo mash…but fresh boiled potatoes would do just as well I am sure….i wanted to make them and freeze them, so when we next needed them, all I had to do was take them out of the freezer and into a hot pan with some oil.
The whole exercise from start to freeze took little over 20 minutes and what I had on hand was two dozen of them…(the plate I set them on accommodated only twenty). I packed them into a box and into the freezer where I suppose I can store it for atleast a couple of months though am sure they wont last long. I have already made another batch and for less than a third of what I spent on the readymade product, I got three times as many as I would be able to buy in a single pack. This made sense to me because I used the flakes and all I had to do was mix together the ingredients, shape and bread the fingers and freeze. Apart from being served as a snack….the fingers can double up as an accompaniment to dinner!!
Veggie fingers (makes 24 veggie fingers)
1 ½ c aloo mash flakes (or 1 ½ cup of boiled and mashed potato)
½ c green peas
½ c grated carrot
1 t ginger and garlic paste
2 T chick pea flour (besan)
1 c water
1 t red chilli powder
1 T lime juice
Salt to taste
2/3 c + 2 T bread crumbs
In a microwave safe bowl, place the grated carrot and green peas and zap on high for 2 mins.
To this, add the potato flakes, red chilli powder, bread crumbs, ginger garlic paste, salt and lime juice and adding enough water, mix to a consistency where you can make a tight ball of the mixture without it crumbling. Add a little more bread crumbs and water to bind it well.
Divide into walnut sized balls, roll between your palms and flatten slightly.
Mix the chickpea flour with 3-4 T of water and make sure there are no lumps.
Place about 2 T of breadcrumbs on a plate. Dip the fingers into the chickpea batter and then roll in the crumbs to coat well on all sides.
Set aside on a plate / tray. Repeat till all the veggie fingers are breaded.
Leave to dry for about 5-10 minutes before storing in a freezer bag or container.
If serving immediately, heat 2 T oil in a frying pan / griddle and fry on medium heat till golden brown.
Serve hot with mint chutney / tomato sauce / onion rings with a dash of lime juice. Enjoy!!