Finger Chips How To Make Finger Chips At Home Easy Method




Finger Chips

Many times something as simple as Finger Chips also gets complicated a lot of restaurants I visit the world over do not get this recipe consistently correct let’s today see a simple way to get your french fries easy.

INGREDIANTS: 

POTATOES:  2 LARGE

OIL FOR DEEP FRY

CHAT MASALA:  1 TEASPOON

SALT:  FOR TASTE   

CHILLI  POWDER:  1 PINCH

CORIANDER POWDER:  1  PINCH

BLACK PEPPER  :  1 PINCH

METHOD:

PEELING:

I will use large potatoes. Which are actually not a fresh harvest check with your vegetable vendor.I’m sure they know the best this is nicely washed and scraped. Peel this and make sure you have a very sharp peeler. So you remove a very thin peel of this potato. Well, a lot of potato gets wasted. If you do not peel it correctly the final yield of the Finger Chips goes for a toss the reason.

CUTTING:

 I’m using old potatoes. That the moisture content in these potatoes is relatively lesser. With this, the last product is nicely crisp and golden brown. This potato needs to be cut like so to form a nice base. Now cut these vertically into slices. I will stack it up like this and cut this into long strips gets.

SOAKING AND PETTED DRY:

 I will collect these buttons and reserve them in cold water. Similarly, let’s process the rest of the potatoes. Once these are dipped in cold water. These need to be transferred on a clean kitchen towel. The potatoes need to be patted dry. Make sure we do not break the bait pins. Once these are completely patted dry.We need to fry a portion at a time and this would be 15 to 20 pieces.

FRYING:

 These potatoes bait Pins need to be fried exactly for 30 seconds in moderately hot oil. Transferred on an absorbent kitchen paper. This method is technically known as oil blanching. Similarly, let’s keep frying make sure at any point you do not overcrowd the oil.That’s step one of making Finger Chips.

RE-FRYING:

 Let’s now move on to the next step. For this, I will transfer all these half fried french fries, on a shape and press this down with another kitchen towel. To make sure all the oil is absorbed, to make this extra-crisp. I will use some potato starch. If you do not have this please use corn starch rub as well. This bunch of potato needs to be frozen for a minimum of 30 minutes before they fry in the second time.

 It’s been 30 minutes and the fries are frozen. Let’s now begin with the second batch of frying. The oil is moderately hot. These potatoes need to be fried for 45 seconds to a minute or til. It’s perfectly golden brown. As you can hear the fries are nice and crisp. While the fries are still warm so I will transfer them on a larger surface area. This is the time to start seasoning it, like firstly with some salt to make it nice Chuck guitar.  The style I’m adding in some roasted coriander powder, a little bit of chili powder, and finally some chat masala. Topping this up with some freshly chopped parsley and crushed black pepper because to make it extra spicy.so what are you waiting for your french fries are ready.

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