Vegetable fingers consist of fresh vegetables, potato, paneer along with flavorful spices and are coated with bread crumbs before frying. Surprise your guests or your kids by making vegetable fingers quickly at home. Just follow my quick and simple recipe.
KEY TAKEAWAYS
- Vegetable fingers are a versatile evening snacking option and can be a hit on any occasion.
- Serve them hot with tomato ketchup, sweet chili sauce, honey mustard sauce, plain mustard sauce, onion rings, or lemon wedges.
- The fingers will leave a sweet and savory taste for the corn and spices added.
- Try chicken fingers, paneer fingers, aloo fingers, bread fingers, egg fingers, or fish fingers for a similar experience.
How to Make Vegetable Finger? (Step by Step Guide with Images)
Step 1: Take a pan. Heat 1 tbsp of cooking oil in it. Put ½ tsp of cumin seeds when hot. Wait till they splatter. Now, put one fresh green chili (finely chopped) and one small finely chopped onion. Cook for a minute on medium to high flame.
(Pro tip: Do not overcook. Perfect cooking will retain the flavor).
Step 2: Add ¼ cup each of fresh or frozen corn, peas, and finely chopped fresh carrot. Mix them. Then add regular table salt to taste. Mix. now add the spice powders like 1 tsp each of red chili powder and coriander powder, ½ tsp each of white pepper powder and roasted cumin powder, 1 tsp of garlic powder, and a pinch of sugar to balance everything out. Mix everything and cook them for about 2 to 3 minutes on medium flame.
(Pro tip: You can add black pepper powder and garlic paste if you do not have them at home. However, these will make the fingers spicier and more flavorful. It is your choice).
Step 3: Add 30 gm of grated paneer and mix it nicely. It is however optional.
Step 4: Add 3 pieces of medium-size, boiled, peeled and mashed potatoes. Mix very nicely.
Step 5: Turn off the flame. Add ¼ cup of fresh bread crumbs. Mix.
(Pro tip: You may need to use more bread crumbs depending on the quality of the potatoes till you get a firm consistency).
Step 6: Check the texture and consistency.
Step 7: Transfer it to a plastic wrapper on a tray.
Step 8: Cover it with the wrapper, press it, and give it a rectangular shape with 1 cm thickness. Freeze it for 3o minutes.
Step 9: Now, cut evenly to make the fingers.
Step 10: Take ½ cup each of corn flour and refined wheat flour (maida) in a bowl. Add enough water to make a thin batter.
(Pro tip: This batter is good because I will double-coat the fingers).
Step 11: In another bowl, take 1 large cup of freshly made bread crumbs and an equal amount of crushed cornflakes. Mix them roughly.
Step 12: Dip one vegetable finger in the maida batter.
Step 13: Coat it nicely with the bread crumbs and crushed cornflakes mixture.
Step 14: Repeat the steps to coat it again. Keep it on a plate aside. Repeat it for all the fingers and keep them all on the tray or plate.
Step 15: Heat enough oil in a kadai. Gently drop the fingers in the hot oil.
(Pro tip: Heat the oil first on a high flame but fry the fingers on a medium flame to ensure even frying.
Step 16: Deep fry until they are golden in color. Remove them.
Step 17: Your tasty and spicy homemade vegetable fingers are now ready. Arrange them on a plate and serve them hot with tomato ketchup.
Recipe Card
Vegetable Finger Recipe
Ingredients
To make the vegetable mixture:
- 3 pieces potatoes medium size, boiled, peeled and mashed
- ¼ cup fresh carrot finely chopped
- ¼ cup green peas fresh or frozen
- ¼ cup sweet corn fresh or frozen
- 30 gm paneer optional, finely grated
- 1 tbsp cooking oil
- ½ tsp cumin seeds
- 1 piece green chili finely chopped
- 1 piece onion small size, finely chopped
- Salt To taste
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp white pepper powder
- ½ tsp roasted cumin powder
- 1 tbsp garlic powder
- Sugar A pinch
- ¼ cup bread crumbs or as required
To make the batter:
- ½ cup corn flour
- ½ cup refined wheat flour maida
- Water As required
To coat the vegetable fingers:
- 1 large cup bread crumbs
- 1 large cup corn flakes crushed
To deep fry the vegetable fingers:
- Cooking oil An adequate amount
Instructions
- Take a pan. Heat 1 tbsp of cooking oil in it. Put ½ tsp of cumin seeds when hot. Wait till they splatter. Now, put one fresh green chili (finely chopped) and one small finely chopped onion. Cook for a minute on medium to high flame. (Pro tip: Do not overcook. Perfect cooking will retain the flavor).
- Add ¼ cup each of fresh or frozen corn, peas, and finely chopped fresh carrot. Mix them. Then add regular table salt to taste. Mix. now add the spice powders like 1 tsp each of red chili powder and coriander powder, ½ tsp each of white pepper powder and roasted cumin powder, 1 tsp of garlic powder, and a pinch of sugar to balance everything out. Mix everything and cook them for about 2 to 3 minutes on medium flame. (Pro tip: You can add black pepper powder and garlic paste if you do not have them at home. However, these will make the fingers spicier and more flavorful. It is your choice).
- Add 30 gm of grated paneer and mix it nicely. It is however optional.
- Add 3 pieces of medium-size, boiled, peeled and mashed potatoes. Mix very nicely.
- Turn off the flame. Add ¼ cup of fresh bread crumbs. Mix. (Pro tip: You may need to use more bread crumbs depending on the quality of the potatoes till you get a firm consistency).
- Check the texture and consistency.
- Transfer it to a plastic wrapper on a tray.
- Cover it with the wrapper, press it, and give it a rectangular shape with 1 cm thickness. Freeze it for 30 minutes.
- Now, cut evenly to make the fingers.
- Take ½ cup each of corn flour and refined wheat flour (maida) in a bowl. Add enough water to make a thin batter. (Pro tip: This batter is good because I will double-coat the fingers).
- In another bowl, take 1 large cup of freshly made bread crumbs and an equal amount of crushed cornflakes. Mix them roughly.
- Dip one vegetable finger in the maida batter.
- Coat it nicely with the bread crumbs and crushed cornflakes mixture.
- Repeat the steps to coat it again. Keep it on a plate aside. Repeat it for all the fingers and keep them all on the tray or plate.
- Heat enough oil in a kadai. Gently drop the fingers in the hot oil. (Pro tip: Heat the oil first on a high flame but fry the fingers on a medium flame to ensure even frying.
- Deep fry until they are golden in color. Remove them.
- Your tasty and spicy homemade vegetable fingers are now ready. Arrange them on a plate and serve them hot with tomato ketchup.
