Crispy Potato Finger Chips - #MonsoonMojo

Finger chips are Indianised version of French fries,these thinly sliced potato fingers are my favourite deep fried munchies. My mom makes these finger chips quite often to serve us along with rice and dals. Finger chips can also been eaten for snacks, however these fried potato fingers are very easy, quick to make, simple and definitely very crispy to munch. There are many varieties of finger chips exists, but my today's post is my mom's signature finger chips. Potatoes when sliced thinly like fingers, tossed with a mixture of gram flour, rice flour and usual spices makes these crispy finger chips. Many makes them simply by deepfrying potato fingers and spice them later with just pepper powder and salt, but my version is completely different and these finger chips tastes ultimately delicious when compared to the simple deep fried version. Sending to Kalyani's Monsoon Mojo Event..

Since the flours and spices gets well coated with the sliced potato fingers, once they are deep fried you can munch them immediately. These finger chips makes an excellent starter for a small get together or else as a side dish to serve along with rice dishes or just as evening snacks with ketchup. You can even have these chips without any dips or sauce. However i like these chips as side dish for rasam rice. Give a try to this combo and do let me know the taste, you wont forget the taste of the rasam rice served along with finger chips,already my mouth is just watering here. As i told in my earlier post, these crispy finger chips goes to this week's blogging marathon as am running with Deep fried Love as theme.

2nos Large potatoes (sliced thinly as fingers)
3tbsp Gram flour
3tbsp Rice flour
2tbsp Corn flour
1tsp Red chilly powder
1tsp Fennel seed powder
3nos Garlic cloves (crushed)
Salt
Oil for deep frying

Take the sliced potato fingers, add the gram flour, rice flour,corn flour, red chilly powder, fennel seed powder, crushed garlic cloves in a large bowl.

Mix well, dont sprinkle water.

Add the salt and mix again everything well until the potato fingers gets well coated with the flour-spice mixture.

Meanwhile heat the oil for deepfrying, drop a handful of already prepared potato fingers.

Fry them well until they turns golden brown, drain the excess of oil with a paper towel.

Serve immediately.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53