Rava Potato Fingers recipe | crispy Aloo Fingers | potato snack

Crispy Rava Potato Fingers– A perfect crunchy snack that has melted in the mouth texture. Learn how to make perfect crispy aloo fingers with step by step directions Serve them with homemade green chutney and let your guest go gaga over your cooking skills.

The use of semolina is what gives this snack excellent crisp and coriander gives a whiff of freshness.

A lip-smacking finger food prepared mainly from boiled potatoes, semolina, and coriander leaves. It is an ideal deep fried party starter which can be prepared within minutes without much hassle. Certainly, these crispy rava potato finger food, not only appeals to kids but also to adults and adolescents.

This is a quick and easy which can be prepared for the evening snack or lunch box also.  Kids will love these for lunch or even as a quick snack.

Easy to make crispy snacks of Rava Potato Crispy fingers. Relish these with steaming hot cup of tea or coffee.

#Special Note: Want to reduce cooking/preparation time, then don’t forget to read the recipe notes/tips at the end ?

⇒Do give this recipe a try and share your comments below with me.

recipe card for crispy aloo fingers :

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Rava Potato Fingers recipe | crispy Aloo Fingers | potato snack

Crispy Rava Potato Fingers Recipe :is a perfect potato snack or evening snack,Learn How to make perfect crispy aloo fingers with step by step
Course Snacks
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 person
Author Achala

Ingredients

  • 1/2 cup suji/rava
  • 4 potatoes boiled and peeled
  • 3 green chilies finely chopped
  • 3 tbsp coriander leaves finely chopped
  • salt to taste
  • 1/2 tsp black pepper powder
  • Oil for frying

Instructions

  • Collect all the required ingredients.
  • Heat 1 cup water in a pan and let it boil on high flame.
  • Once the water comes to a boil, keeping the flame on medium start adding rava slowly, stirring continuously with another hand.
  • This help to prevent any lumps formation and rava absorbs water.
  • Let it cooks until it turns thick and dense in consistency.
  • Cover and simmer on low flame for 2 minutes or till rava are cooked well.
  • After this turn off the flame and let the rava cover it for 2 to 3 minutes, the semolina will puff up.
  • Take a bowl and grate the boiled potatoes. Make sure there are no lumps.
  • Now add green chilies, coriander leaves, salt, and black pepper powder.
  • Then add the puffed semolina in a mixing bowl.
  • Mix well to so all ingredients infuse well together. Ready the mixture into a dough.
  • Meanwhile, add oil in a pan and let it heat.
  • To make crispy finger grease your hand with oil. Lift a small lump from the dough. Firstly bind it a bit.
  • Make a cylindrical shape to a finger length.
  • Prepare all the fingers like this.
  • Check if the oil is medium hot. Put the crispy finger to fry.
  • Keep the flame medium. Make sure you put them to fry one by one.
  • Stir occasionally and fry till the potato fingers turn crispy and golden brown.
  • When fried and ready, Take out the fried crispy finger. Hold the ladle over the edge of pan, so that the extra oil drains back.
  • Drain over a kitchen towel to absorb excess oil and keep in a plate. Fry and prepare all crispy finger likewise.
  • Steaming hot and crispy Rava aloo crispy finger is ready to be relished. Have as snacks during the evenings. It can be served as a starter at any party.

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how to make a perfect aloo fingers (step by step directions with photos):

1. Collect all the required ingredients.

2. Heat 1 cup water in a pan and let it boil on high flame.

3. Once the water comes to a boil, keeping the flame on medium start adding rava slowly, stirring continuously with another hand.

4. This help to prevent any lumps formation and rava absorbs water.

5. Let it cooks until it turns thick and dense in consistency.

6. Cover and simmer on low flame for 2 minutes or till rava are cooked well.

7. After this turn off the flame and let the rava cover it for 2 to 3 minutes, the semolina will puff up.

8. Take a bowl and grate the boiled potatoes. Make sure there are no lumps.

9. Now add green chilies, coriander leaves, salt, and black pepper powder.

10. Then add the puffed semolina in a mixing bowl.

11. Mix well to so all ingredients infuse well together. Ready the mixture into a dough.

12. Meanwhile, add oil in a pan and let it heat.

13. To make crispy finger grease your hand with oil. Lift a small lump from the dough. Firstly bind it a bit.

14. Make a cylindrical shape to a finger length.

15. Prepare all the fingers like this.

16. Check if the oil is medium hot. Put the crispy finger to fry.

17. Keep the flame medium. Make sure you put them to fry one by one.

18. Stir occasionally and fry till the potato fingers turn crispy and golden brown.

19. When fried and ready, Take out the fried crispy finger. Hold the ladle over the edge of pan, so that the extra oil drains back.

20. Drain over a kitchen towel to absorb excess oil and keep in a plate. Fry and prepare all crispy finger likewise.

21. Steaming hot and crispy Rava aloo crispy finger is ready to be relished. Have as snacks during the evenings. It can be served as a starter at any party.

recipe notes:

  • Make sure you put them to fry one by one. As we put them together they stick. We need to separate them. If added one by one they won’t stick.
  • To make it spicier you can add chaat if desired.
  • Use roasted rava to prevent rava turning from stickiness.
  • If the fingers break-in oil, make sure to add a tbsp of breadcrumbs to the dough to absorb excess moisture.
  • You can also use bread crumbs or even crushed oats in the place of semolina.
  • I have used medium rava, but you can also use fine or thick rava if you do not have access to medium one.
  • Rava aloo fingers can also be pan-fried or shallow fried or baked if you have oil concerns.

finally, do visit my other similar snacks recipes collection with this post of rava potato fingers recipe. further, do not forget to visit my other recipes collection like,

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