, and everyday spices, coated with breadcrumbs for a crispy outer layer.){kind=link}
This is a unique and crunchy snack recipe made with a blend of potatoes, rava (semolina), and everyday spices, coated with breadcrumbs for a crispy outer layer. These finger chips are golden and crispy on the outside while remaining soft and flavourful on the inside.
In this recipe, I share the perfect ingredient ratios along with some helpful techniques to make the preparation simple and foolproof. You can even prepare the mixture in advance, store it in the freezer for up to 2 weeks, and fry them whenever you need a quick snack.
These crispy rava finger chips make an excellent tea-time snack or party starter that’s sure to be loved by both kids and adults. Made with easily available ingredients, they’re quick and easy to prepare. Do give this recipe a try!
Tips to Make Perfect Crispy Rava Finger Chips
- Balanced Mixture
The base mixture is made using rava and boiled potatoes. Potatoes provide a smooth, creamy texture, while rava adds a delightful crispiness. It’s important to maintain the right water-to-rava ratio — use equal parts water and rava, as rava absorbs water and swells during cooking. - Crispy Coating
Coating the shaped fingers in breadcrumbs ensures a crisp and firm texture that helps retain their shape during deep frying. For an alternative crunch, you can also use vermicelli instead of breadcrumbs. - Frying Method
Fry the rava fingers on medium-high heat until they turn golden and crispy. You can also shallow fry them in a pan if you prefer. Choose the method that works best for you — both deliver delicious results!
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Recipe video
Rava finger chips recipe | suji aloo snacks | suji ka nasta
Ingredients
For rava finger chips
- 1 cup rava
- 1 cup water
- 1 medium size or 200 grm potato
- 2 tbsp oil
- ½ tsp cumin seeds
- 1 tsp white sesame seeds
- 1 tsp green chilli paste
- Salt to taste
- ¼ tsp black pepper powder
- ½ tsp red chilli flakes
- 1 tsp lemon juice
- ¼ cup coriander leaves
- Oil for greasing and fruing
For outer coating
- 3 tbsp maida
- 3 tbsp cornflour
- Salt to taste
- ½ tsp red chilli flakes
- Coriander leaves
- ½ cup water or as required
- Breadcrumbs
For special masala
- 1 tsp kashmiri red chilli
- 1 tsp chaat masala
- ½ tsp black salt
Instructions
- In a mixing bowl, grate 1 medium-sized or 200 g potato using a fine grater.
- Wash the grated potato with water to remove its starch. Drain the water and keep it aside.
- In a kadai, add 2 tbsp oil, ½ tsp cumin seeds, 1 tsp white sesame seeds, and 1 tsp green chilli paste. Sauté well.
- Now add 1 cup of grated potato and sauté it.
- Then add 1 cup of water and mix well.
- Add salt to taste, ¼ tsp black pepper powder, ½ tsp red chilli flakes, 1 tsp lemon juice, and some chopped coriander leaves. Mix well.
- Gradually add 1 cup of rava while stirring continuously. The rava will absorb the water and form a dough-like mixture.
- Switch off the gas and cover the mixture for 2 minutes.
- Transfer the mixture into a mixing bowl. Grease your hands with oil and knead the mixture into a smooth dough.
- Divide the dough into two parts.
- Take one part and roll it into an oval shape. Cut it into chip shapes (refer to video). Repeat the same with the remaining dough.
- In a mixing bowl, add 3 tbsp maida, 3 tbsp cornflour, salt to taste, ½ tsp red chilli flakes, and some chopped coriander leaves. Mix well.
- Add ½ cup of water to make a thin slurry. Keep it aside.
- Take each chip, coat it in the slurry, and then coat it with bread crumbs. Prepare all the chips in the same way.
- Freeze the coated chips for 10 minutes to set the coating properly.
- Meanwhile, in a mixing bowl, add 1 tsp Kashmiri red chilli powder, 1 tsp chaat masala, and ½ tsp black salt. Mix well to make the special masala.
- Heat oil and fry the chips on medium to high flame until they become crispy and golden brown from both sides.
- Remove the chips from the hot oil and sprinkle the prepared masala over them.
- Serve rava finger chips with tomato ketchup or mayonnaise.
Notes
- Grate the potatoes using a fine-holed grater.
- Wash the grated potatoes to remove excess starch.
- Potatoes add a creamy texture and softness to the nasta.
- Use 1 cup of water for 1 cup of rava.
- Rava puffs up easily in boiling water.
- Cook the mixture until it leaves the sides of the pan and all moisture is gone.
- Coat the nasta with breadcrumbs for a crispy texture.
- Fry the nasta over medium-high heat.
- Rava finger chips taste great when it prepared spicy and sprinkle some masala on it.
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