Heat the oil for deep-frying in a deep non-stick kadhai, add a few potato fingers at a time, deep-fry till they turn light brown in colour from all the sides.

Drain on an absorbent paper. Keep aside.combine the cornflower and 1 cup water in a bowl and mix well and keep aside heat non stick pan in add oil add the garlic chopped and saute on a high flame for a few minutes now add the spring onion white and green tomato ketchup green chilli sauce soya sauces cornflower-water mix and salt for a few minutes now potato finger toss gently and cook on a flow for 1 minutes Serve immediately garnished with spring onion whites and greens.