Veg Nuggets
These are awesome mix veggie nuggets which are crisp from outside and unbelievable soft from within
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
- 250 g potatoes (or 5 medium potatoes or 1.25 cups mashed potatoes)
- 50 g green peas (or 1/2 cup green peas - fresh or frozen)
- 80 g carrots (or 1 small to medium carrot or 1/2 cup minced or grated or finely chopped carrots)
- 40 g capsicum (or 1 small to medium capsicum or 1/3 cup finely chopped capsicum (bell pepper))
- 1 tsp ginger garlic paste
- 1/2 tsp dry oregano or any dried herb of your choice
- 1/4 tsp red chili powder (or cayenne pepper)
- 1/4 tsp garam masala (or curry powder)
- 1/2 teaspooon crushed black pepper (or pepper powder)
- 1 tbsp chopped coriander leaves (or parsley leaves)
- 3 tbsp roasted besan (or corn starch or rice flour or all purpose flour or arrowroot flour)
- 1/4 cup grated processed cheese (or 25 grams cheese grated)
- salt as required
- 1/2 cup quick cooking oats, (coarsely ground, can also use bread crumbs or ground corn flakes)
- 2 tbsp besan (+ 2 tablespoon water)
- oil for deep frying
Instructions
- 1
In a grinder jar or blender add 1/2 cup quick cooking oats.
- 2
Blitz or pulse till you get a coarse texture like. If you do not have oats, then use 4 to 5 slices of leftover bread. Break them and add to the grinder. Grind to a semi fine mixture. Remove the ground oats in a plate or tray.
- 3
Steam or boil 5 medium potatoes and 1/2 cup green peas in a steamer or pan or pressure cooker.
- 4
Chop the coriander leaves and keep aside.
- 5
Roast the besan lightly till it becomes aromatic.
- 6
While the potatoes are still warm, peel and then mash with a fork or potato masher.
- 7
Now add the cooked green peas, minced or grated or finely chopped carrots, finely chopped capsicum to the mashed potatoes.
- 8
Add all the spices and herbs. Season with salt too.
- 9
Then add 3 tablespoon slightly roasted besan and 1/4 cup grated processed cheese. You can also add corn starch or rice flour or all purpose flour instead of besan.
- 10
Mix very well and then add 1 to 2 tablespoon of the ground oats.
- 11
Mix again very well. Check the taste and add more salt or spices if required.
- 12
Now make a flat log shape and slice the log into nuggets.
- 13
You can even take a small portion of the mixture and shape in to nuggets. Keep aside.
- 14
In another bowl, take 2 tablespoon besan and 2 tablespoon water.
- 15
Mix very well to a smooth paste. Instead of besan (gram flour) you can take half-half of all purpose flour (maida) and corn starch. You can also take rice flour or maize flour.
- 16
Take each veggie nugget and dip in the gram flour batter.
- 17
Gently turn over so that the gram flour batter coats the nugget. Remove and let the excess batter drip off.
- 18
Now place the batter coated veg nugget on the ground oats.
- 19
Gently turn and coat with the oats all over including the sides. Alternatively you can even sprinkle the oats all over the nugget.
- 20
Do this for each veggie nugget and keep them aside.
- 21
Heat oil for deep frying in a pan or kadai.
- 22
When the oil becomes hot, gently slid the nuggets in the oil.
- 23
Do not overcrowd the nuggets in the kadai or pan.
- 24
Fry till they are golden and crisp. Remove the nuggets with a slotted spoon.
- 25
Keep them on kitchen paper towels so that extra oil is absorbed. Fry the remaining veggie nuggets in batches.
- 26
Serve these veggie nuggets with any chutney or sauce or dip.