Method for Frankenstein’s fingers.

In a bowl take the Maida, salt, ajwain and make a well in the centre. Add the ghee and crumble with fingers. Take half a cup of lukewarm water, add a little at a time and make a hard dough.

The green colour is to add a ghoulish look to the Frankenstein’s fingers.

Set aside half the dough for the Macabre Mummies.

Cover the dough with a wet muslin cloth and keep aside for 10-15 minutes to rest.

Heat oil in a heavy bottom pan.

Divide the dough into parts and roll out in a large not very thin circle.

Cut the circle into three-inch long strips. Shape one edge narrow and pinch in two places to look like a finger. With a toothpick mark the digits and knuckles of a finger.

Do the same to all the fingers.

Add these fingers to the already hot oil and fry in a pan on simmering heat.

Once done with a perforated spoon transfer onto paper towels to remove excess oil.

On the tip of the finger spread some garlic sauce to look like blood and place an almond half on it to look like gory nails.

Serve arranged on a circular plate with a garlic sauce dip. Your spooky-looking Halloween Snack Ideas| Frankenstein’s Fingers are ready to be devoured.

Method for Macabre Mummies

Take all the ingredients in a bowl and mix nicely.

The mixture should not be sticky or crumbly. It should retain its shape like finger chips.

Shape the mixture into 3-inch long oblong potato fingers with a curved shape on top. Take two strips of the Namak Paare dough and wind it around the potato fingers. Leave little space on top for the eyes. Press two roasted gram lentils as eyes.

Similarly, make the rest of the fingers and deep fry.

Drain on paper towels and transfer to a plate. Serve these Macabre Mummies with garlic tomato sauce.

These potato fingers look like surreal mummies and are a great snack on Halloween.