Crusty Potato Fingers

Ingredients

2 potatoes, cut into fingers

finely crushed cornflakes or toasted bread crumbs (for coating)
oil for deep frying

For the batter

1 teacup plain flour (maida)

1 tablespoon corn flour
salt to taste

To be made into a paste (for the batter)

1 onion, chopped

2 green chillies, chopped
1/2" (12 mm.) piece ginger
salt to taste

For serving

salsa sauce

Method

1. Parboil the potatoes in salted water. Drain.
2. Make a batter by mixing the plain flour, corn flour and salt, adding the paste and enough water to make a thick batter.
3. Dip the potato fingers in the batter, roll out in the finely crushed corn flakes or toasted dry bread crumbs and deep fry in hot oil.
4. Serve hot with salsa.