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.

In a mixing bowl, add 4 tbsp mayonnaise and 2 tbsp schezwan sauce. Mix well.

Schezwan dip is ready.

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.