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Crispy Potato Suji Fingers, step by step on video
See how to cook the semolina, how smooth the potato dough should be, and how thin to roll the fingers before frying.
7:59 · Recipe video · Cooking with Siddhi
Crispy Potato Suji Fingers, or aloo rava fingers, are a tasty Indian party snack served as a starter. Boiled potatoes are grated and mixed with cooked semolina, coriander, green chillies and chaat masala, rolled into thin fingers and deep fried until golden brown.
They are crunchy outside and soft inside. Serve them with green chutney, tomato ketchup and a hot cup of masala tea.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love these potato fingers
- Simple ingredients: potatoes, semolina, coriander, green chillies and chaat masala.
- Crunchy outside, soft inside: the semolina makes them crisp.
- Party starter: easy finger food for guests.
- Extra crunch option: roll them in bread crumbs if you have some.
Ingredient notes
- Semolina: cook 1/2 cup semolina in 1/2 cup boiling water with 1 tsp oil and salt.
- Potatoes: grate 4 medium boiled potatoes and make sure there are no lumps.
- Green chillies: use 5 to 6, crushed, for heat.
- Bread crumbs (optional): coat the fingers for an even crispier texture.
Crispy Potato Suji Fingers Recipe
Thin, crispy fingers of grated potato and cooked semolina with coriander, green chillies and chaat masala, deep fried until golden brown. A tasty Indian party snack.
Ingredients
- 4 medium potatoes, boiled
- 1/2 cup semolina (suji)
- 1/2 cup water, for the semolina
- 1 tsp oil, for the semolina
- 1/2 cup coriander, finely chopped
- 5 to 6 green chillies, crushed
- 1 tbsp chaat masala
- Salt to taste
- Bread crumbs for coating (optional)
- Oil for deep frying
Instructions
- Boil the water. Place a pan on the flame and add 1/2 cup water. This is in proportion to 1/2 cup semolina. Add 1 tsp oil and salt to taste and let it boil.
- Cook the semolina. Once the water boils, add the semolina and stir continuously. Turn off the flame and cover the pan with a lid.
- Grate the potatoes. In a bowl, grate the boiled potatoes. Make sure there are no lumps.
- Combine. Break up the semolina finely with a spatula and add it to the grated potatoes.
- Season. Add the chopped coriander, crushed green chillies, chaat masala and salt to taste. Mix well so everything comes together into a dough.
- Heat the oil. Add oil to a pan and let it heat.
- Shape the fingers. Meanwhile, grease your palms with oil and shape the dough into thin cylinders. Repeat with the rest.
- Coat (optional). If you have bread crumbs, coat the potato fingers with them for a crispier texture.
- Fry. Fry the potato fingers in the oil until golden brown. Take them out on a kitchen towel to absorb the extra oil, and repeat with the rest.
- Serve. Serve with green chutney, tomato ketchup and a hot cup of masala tea.
Nutrition Facts
3 servings per recipe
Serving size1 serving (⅓ recipe)
| Nutrient | % Daily Value* |
|---|---|
| Total Fat 2 g | 3% |
| Saturated Fat 1 g | 5% |
| Sodium 333 mg | 14% |
| Total Carbohydrate 46 g | 17% |
| Dietary Fibre 8 g | 29% |
| Total Sugars 5 g | |
| Protein 12 g | |
| Vitamin A 2307 IU | |
| Vitamin C 232 mg | 258% |
| Calcium 496 mg | 38% |
| Iron 18 mg | 100% |
| Potassium 1813 mg | 39% |
* The % Daily Value tells you how much a nutrient in one serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Values are approximate and calculated from the ingredients listed. The actual amounts depend on the brands you use and how much oil the fingers absorb while frying.
Recipe by Siddhi Panchal.
Tips for crispy potato fingers
- Use water and semolina in equal amounts: 1/2 cup water for 1/2 cup semolina.
- Grate the potatoes so there are no lumps, for a smooth dough.
- Grease your palms with oil while shaping, and roll the fingers thin.
- For extra crunch, coat the fingers in bread crumbs before frying.
What to serve with Crispy Potato Suji Fingers
Serve them hot with green chutney, tomato ketchup and a hot cup of masala tea. For a party platter, add my Paneer Fingers, Crispy Potato Balls and Onion Rings.
Crispy Potato Suji Fingers FAQs
How much water do I need for the semolina?
Use 1/2 cup water for 1/2 cup semolina, with 1 tsp oil and salt to taste.
Do I need bread crumbs?
No, they are optional. Coat the fingers in bread crumbs if you have them, for a crispier texture.
How do I stop the dough sticking to my hands?
Grease your palms with oil before shaping the fingers.
What do I serve with potato suji fingers?
Serve them with green chutney, tomato ketchup and a hot cup of masala tea.
How many does this recipe serve?
It serves 3, at about 230 kcal per serving.
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