Crispy Potato Semolina Fingers (Aloo Kurkure)
40 minutes
1069 reads
About Crispy Potato Semolina Fingers (Aloo Kurkure)
Craving a quick and incredibly flavorful snack? These Crispy Potato Semolina Fingers are the perfect solution! Imagine crispy, golden-brown exteriors giving way to a soft, spiced potato interior – a delightful contrast of textures that's irresistible.Made with simple ingredients and requiring minimal cooking time, this recipe is a lifesaver for busy weeknights or impromptu gatherings. The vibrant blend of chaat masala, green chilies, and coriander delivers an explosion of taste that will leave you wanting more.Serve these addictive potato fingers hot with your favorite chutney or dip for an unforgettable snacking experience. Get ready to impress your family and friends with this easy-to-make, crowd-pleasing recipe!
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Recipe Time & More
Prep30 minutes
Cook10 minutes
Total40 minutes
Ingredients
For the Semolina Crisp
- 1/2 cup Semolina also known as suji
- 1 tbsp Vegetable Oil for cooking the semolina
- 1/2 cup Water
For the Potato Mixture
- 4 Potatoes medium-sized, boiled and grated
- 1 tsp Chaat Masala
- 1/4 cup Coriander freshly chopped
- 2-3 Chilies finely chopped, adjust to taste, green
- 1 tsp Dry Mango Powder dry mango powder
- 1-1.5 tsp Salt to taste
For Frying
- 2-3 cup Vegetable Oil for deep frying
Instructions
Prepare the Semolina Crisp
- Heat 1 tbsp oil in a saucepan and add water. Once boiling, slowly add the semolina, stirring continuously. Remove from heat and cover for 2-3 minutes to allow it to steam and puff up.
Prepare the Potato Mixture
- In a large bowl, combine the grated potatoes, puffed semolina, chaat masala, coriander, green chilies, amchur powder, and salt. Mix thoroughly to form a soft dough. If needed, add a little water to adjust consistency.
Shape and Fry the Potato Fingers
- Lightly grease your hands with oil. Take small portions of the dough and roll them into long, finger-shaped sticks. Ensure the oil is hot enough for deep frying.
Deep Fry the Potato Fingers
- Carefully place the potato fingers into the hot oil in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, turning occasionally. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Serve
- Serve the crispy potato semolina fingers hot with your favorite chutney or dip. Enjoy!
Recipe Notes
Expert Tips for Perfect Potato Fingers
- For extra crispy fingers, allow the semolina to puff up fully before mixing with potatoes.
- Don't overcrowd the pan when frying; this will lower the oil temperature and result in soggy fingers.
- Adjust the amount of green chilies according to your spice preference.
- Experiment with different dips and chutneys for varied flavor profiles – tamarind chutney, mint chutney, or even a spicy yogurt dip would work beautifully.
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Recipe Nutrition
Calories: 299kcalCarbohydrates: 32gProtein: 5gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 1140mgFiber: 3gSugar: 1g
Ekta Sharma
Articles: 6
3 Comments
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What a flavorful dish! Thanks for sharing.
Looks so incredible! Thank you for sharing.
This is so tempting! Thank you.