I am one of those who doesn’t believe that chips are “har program ka main food” andI 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!!