Crispy Indian Potato Fingers

Ingredients

• 4 medium potatoes, well boiled
• 4 tablespoons fine semolina
• 1/4 cup water
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 1 tablespoon hot chili powder
• 1 tablespoon dried coriander
• 1 tablespoon curry powder
• 1 teaspoon black pepper
• 1 tablespoon ground cumin
• Salt
• 4 tablespoons finely chopped parsley
• 2 tablespoons chopped fresh cilantro (coriander leaves)
• For coating the pieces we need:
• 1 cup mixture of flour and crushed crackers/biscuits
• 1 tablespoon garlic powder
• A pinch of dried thyme
• Note:
• While frying, do not add many fingers at once. Fry only 4 or 5 pieces at a time and do it gradually so the oil temperature does not drop and the pieces don’t break or stick together.
• For another delicious pastry recipe try Sambousek with Meat

Method

1. Mash the potatoes well.
2. Put the water and oil on low heat until it comes to a boil.
3. Add the fine semolina to the water and stir quickly for one minute, then turn off the heat.
4. After the mixture cools, rub it with your hands and add the mashed potatoes along with the remaining ingredients and spices. Knead well until you have a smooth dough.
5. Moisten your fingers with a little oil and shape the dough into medium rounds, then roll them into thin, fairly long finger shapes.
6. Cover the potato fingers and refrigerate for at least 20 minutes.
   Timers: 20 min
7. Pour enough vegetable oil into a frying pan and heat it.
8. Coat the potato fingers with the flour-and-cracker mixture and deep-fry them in hot, plenty oil.
9. After browning, place the potato fingers in a strainer, then transfer them to a serving plate as a tasty appetizer with cocktail sauce or as desired.