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.

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.