COLOURFUL FINGER STICKS / FINGER STICKS

INGREDIENTS
2 cups whole wheat flour
1/4 cup clarified butter(ghee) or butter
1/4 cup washed and pureed spinach
1/4 cup boiled and pureed beetroot
salt to taste
oil for frying

METHOD
Take whole wheat flour add salt and butter or ghee. Rub ghee with fingertips to make bread crumb like texture. Divide dough in two equal portions.

In one portion add spinach puree. Make dough, if required add some water. Keep dough in the fridge for 15-20 minutes.

In other portion, add beetroot puree and make dough. Keep dough in fridge for 15-20 minutes.

Heat oil in pan.




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Take spinach dough. Divide in 2 equal parts, take one part at a time, roll it flat with rolling pin. Cut into long strips using knife. Turn and twist the strip and put in hot oil for deep frying.

Now use other portion and follow the same step as mentioned above.

Repeat the process with beetroot dough also. Deep fry.

FOR MAKING STICKS CRUNCHY DEEP FRY ON HIGH FLAME, TAKE OUT IN ABSORBENT PAPER LET IT COOL DOWN, THEN FRY AGAIN ON HIGH FLAME. 

ONE CAN EVEN BAKE IT AT 200 DEGREE CELSIUS FOR 15- 20 MINUTES OR TILL

YOU CAN STORE THESE STICKS IN AIR-TIGHT CONTAINER FOR ALMOST A WEEK.



Pictorial:






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1. Take flour and salt add ghee or butter.

2. Rub with fingertips to make breadcrumb like texture. Divide flour in 2 equal portion.

3. In one portion add spinach puree.

4. In other portion, add beetroot puree.

5. Make dough and keep in fridge for 15-20 minutes.

6. Divide dough in 2 equal portion. Roll it flat with rolling pin. Cut into long strips.



















7. Turn and twist the strips like this.

8. Deep fry take out in absorbent paper, let it cool down then again deep fry.

9. Serve.






















10. Closer look.