Ingredients
½ cup rava / semolina / suji, roasted
¼ cup curd / yogurt
2 large potatoes / aloo, boiled & mashed
2 green chilies, finely chopped
½ tsp ginger paste
½ tsp chaat masala
½ tsp cumin powder / jeera powder
½ tsp crushed black pepper
½ tsp salt
¼ cup corn flour
Oil for deep frying
Instructions
1. Prepare the Rava Base: In a large mixing bowl, combine the roasted rava (semolina) and curd (yogurt). Mix well and allow the rava to soak for 15-20 minutes.
2. Make the Dough: To the soaked rava, add the boiled and mashed potatoes, chopped chilies, ginger paste, chaat masala, cumin powder, pepper, and salt. Combine well with your hands to form a non-sticky dough.
3. Shape the Sticks: Grease your hands with a little oil to prevent sticking. Pinch off small portions of the dough and roll them into cylindrical finger shapes.
4. Coat for Crunch: Place the corn flour on a plate. Roll each potato finger in the corn flour until lightly coated.
5. Fry or Bake: Heat oil in a deep pan. Fry the sticks on medium heat until golden brown and crispy. Alternatively, bake at 180°C (350°F) for 20 minutes.
6. Drain and Serve: Remove from oil and drain on a kitchen towel. Serve hot with tomato sauce or chutney.
Notes
Soaking Time: Do not skip soaking the rava for at least 15 minutes, or the texture will be gritty.
Binding: If the dough is too sticky, grease your hands more generously or add a teaspoon of breadcrumbs.
Baking: If baking, brush the sticks generously with oil before placing them in the oven to ensure they crisp up.
- Prep Time: 20
- Cook Time: 20
- Category: Snack
- Method: Deep Fry
- Cuisine: Indian
- Diet: Vegetarian