Ingredients:
Large potatoes -2, salt to taste, 21/2 cups cornflakes crushed, oil for deep-frying
Batter
Onion - 1 roughly chopped, 1 Red Chilli, chopped, 1/2 inch ginger, salt to taste, 1/2 cup refined flour 1 tablespoon cornflour.
Procedure:
For the batter, grind the onion, Red Chilli, ginger and salt to a fine paste.
Mix the ground paste with the flour and cornflour. Add two tablespoons of water to make a thick batter.
Peel and cut the potatoes lengthways into even strips. Heat four cups of water in a non-stick pan. Add the salt and parboil the sliced potatoes. Drain and set aside
Heat sufficient oil in a kadai. Dip the potatoes in the batter, roll in crushed cornflakes and deep-fry till golden. Drain on absorbent paper.
Serve hot, with sauce or chutney.
