Finger chips are a favorite snack for many. Typically, they are made by cutting potatoes into strips and frying them until they achieve a crispy texture. However, in this recipe, I use boiled potatoes combined with spices and poha powder to create a crispy and flavorful outer layer. This technique results in extra-crispy and delicious fries.
You can also prepare these fries in advance by half-frying them, then deep-freezing them for up to a month. Whenever you crave them, simply fry them until golden and crispy. Additionally, I’ll be sharing restaurant-style garlic dip and Schezwan dip, which pair perfectly with these fries.
Tips for Making Crispy Finger Chips
- Cut potatoes into small pieces so they boil quickly (about 10 minutes). Ensure they are completely cooled before using to remove excess moisture.
- Use poha powder in the mixture. It absorbs moisture and helps bind the ingredients, making the fries crispier for a longer time. You can substitute it with cornflour, but poha powder gives the best results.
- Fry on medium flame. Start by adding the fries to hot oil to help them retain their shape, then continue frying on medium heat until they turn crispy.
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Recipe Video
Crispy Finger chips recipe | crispy potato finger | French fries with new style
Ingredients
For finger chips
- 600 grm or 3 medium size potatoes
- Salt to taste
- 1 tbsp red chilli flakes
- ½ cup coriander leaves
- 1 cup poha
- Oil for frying
For schezwan dip
- 4 tbsp mayonnaise
- 2 tbsp schezwan sauce
For garlic dip
- ½ cup hung curd
- 4 tbsp mayonnaise
- Salt to taste
- Pinch of black pepper
- 1 tsp sugar
- ¼ tsp vinegar
- Some coriander leaves
- 3-4 grated garlic cloves
Instructions
Making finger chips
- Wash and peel three medium-sized potatoes, then cut them into small pieces.
- Wash the potato pieces and drain the water completely.
- Boil 3–4 cups of water and add the potato pieces along with salt. Boil until the potatoes are fully cooked and soft.
- Drain the boiled potato pieces using a sieve and let them cool completely. Ensure they are completely dry with no moisture.
- Transfer the boiled potatoes to a mixing bowl and mash them thoroughly.
- Add salt, 1 tablespoon of red chili flakes, and some chopped coriander leaves.
- Grind 1 cup of poha into a fine powder using a mixer jar.
- Gradually add the poha powder to the potato mixture until it binds into a semi-soft dough.
- Do not let the dough rest. Divide it into two equal parts. Take one part and roll it into an oval shape. Trim the edges to form a square, then cut it into medium-thick strips. (Refer to the video.)
- Heat oil in a pan. Add the fries to the oil—initially, keep the flame high so they retain their shape. Then, reduce the flame to medium and fry until crispy and golden brown.
- Remove the fried finger chips and place them on a wire rack. Fry the remaining chips in the same way.
- Serve the crispy finger chips with Schezwan dip and garlic dip.
Making schezwan dip
- In a mixing bowl, add 4 tbsp mayonnaise and 2 tbsp schezwan sauce. Mix well.
- Schezwan dip is ready.
Making garlic dip
- In mixing bowl, add ½ cup hung curd, 4 tbsp mayonnaise, salt, pinch of black pepper, 1 tsp sugar, ¼ tsp vinegar and some coriander leaves and 3-4 grated garlic cloves. Mix well.
- Garlic dip is ready. Serve with finger chips.
Notes
- Cut potatoes into small pieces so they cook easily.
- Let the boiled potato pieces cool down completely to remove excess moisture.
- Grind poha into a fine powder. Gradually add poha powder to the mixture until it binds into a semi-soft dough. Poha absorbs water and makes the finger chips crispy.
- You can use cornflour instead of poha powder.
- Cut the chips into medium-thick slices. Do not cut them too thin.
- Fry the chips on a medium flame.
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