25-30 mins
40 mins
65-70 mins
Serves 4
In a small bowl, mix the ginger-garlic paste, red chilli sauce, salt, and pepper until well combined.
Boil 3 cups of water with ½ tsp salt. Add the potato fingers and blanch for 3–4 minutes. Drain, pat them dry with a kitchen towel, and transfer to a dry bowl.
Pour the prepared sauce mixture over the potato fingers and toss well until they are evenly coated.
Preheat the Oxy Fryer for 5 minutes. Arrange the potato fingers in the fry basket and cook at 180°C for 15–20 minutes. Serve hot as a starter with mocktails or drinks.
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