Firstly, grate the boiled potatoes and keep aside.

Now in a pan, add 1 cup water, 1/2 tsp oil and keep for boiling. Add suji and mix properly, cover it for few minutes until suji is soften. Switch of the flame, keep for cooling.

Now in a mixing bowl, add the grated potato, suji, chopped green chilli and coriander leaves. Add salt, mix it properly.

Now for making the fingers: apply oil on palm and take a small amount of the mixture and roll it to make finger shape. Prepare the fingers with remaining mixture following the same method. Deep fry in oil. Keep on paper towel to remove the extra oil. Serve with tomato ketchup or tomato-tamerind chutney.