Put green chillies, potatoes, onion, white pepper powder, two tablespoons corn flour and salt in a bowl and mix well. Add water to remaining corn flour to make a batter. Spread the breadcrumbs in a plate. Heat sufficient rice bran oil in a kadai. Coat each cheese finger with the potato mixture.Dust them with dry corn flour, dip them in corn flour batter and then coat them with breadcrumbs. Put them into hot oil and deep-fry till golden and crisp. Drain on an absorbent paper.Place the fingers on a serving plate, garnish with cherry tomatoes and parsleysprig and serve hot with pesto sauce.
Fresh parsley sprig 1
Pesto sauce 1/2 cup