Veggie Nuggets
These incredible mixed vegetable nuggets are wonderfully crispy on the outside and incredibly tender on the inside.
Ingredients
- 250 grams potatoes or 5 medium potatoes or 1.25 cups mashed potatoes
- 50 grams green peas or ½ cup green peas – fresh or frozen
- 80 grams carrots or 1 small to medium carrot or ½ cup minced or grated or finely chopped carrots
- 40 grams capsicum or 1 small to medium capsicum or ⅓ cup finely chopped capsicum (bell pepper)
- 1 teaspoon Ginger Garlic Paste or ½ teaspoon garlic paste + ½ teaspoon ginger paste or ½ teaspoon each of finely chopped ginger and garlic
- ½ teaspoon dry oregano or any dried herb of your choice
- ¼ teaspoon red chili powder or cayenne pepper
- ¼ teaspoon Garam Masala or curry powder
- ½ teaspooon crushed black pepper or pepper powder
- 1 tablespoon chopped coriander leaves or parsley leaves
- 3 tablespoon roasted besan or corn starch or rice flour or all purpose flour or arrowroot flour
- ¼ cup grated processed cheese or 25 grams cheese grated
- salt as required
- ½ cup quick cooking oats, coarsely ground, can also use bread crumbs or ground corn flakes
- 2 tablespoon besan + 2 tablespoon water
- oil for deep frying
Instructions
Preparation For Veggie Nuggets
- In a grinder jar or blender add 1/2 cup quick cooking oats.
- 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.
- Steam or boil 5 medium potatoes and 1/2 cup green peas in a steamer or pan or pressure cooker.
- Chop the coriander leaves and keep aside.
- Roast the besan lightly till it becomes aromatic.
Making Veggie Nuggets
- While the potatoes are still warm, peel and then mash with a fork or potato masher.
- Now add the cooked green peas, minced or grated or finely chopped carrots, finely chopped capsicum to the mashed potatoes.
- Add all the spices and herbs. Season with salt too.
- 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.
- Mix very well and then add 1 to 2 tablespoon of the ground oats.
- Mix again very well. Check the taste and add more salt or spices if required.
- Now make a flat log shape and slice the log into nuggets.
- You can even take a small portion of the mixture and shape in to nuggets. Keep aside.
- In another bowl, take 2 tablespoon besan and 2 tablespoon water.
- 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.
- Take each veggie nugget and dip in the gram flour batter.
- Gently turn over so that the gram flour batter coats the nugget. Remove and let the excess batter drip off.
- Now place the batter coated veg nugget on the ground oats.
- Gently turn and coat with the oats all over including the sides. Alternatively you can even sprinkle the oats all over the nugget.
- Do this for each veggie nugget and keep them aside.
Frying Veggie Nuggets
- Heat oil for deep frying in a pan or kadai.
- When the oil becomes hot, gently slid the nuggets in the oil.
- Do not overcrowd the nuggets in the kadai or pan.
- Fry till they are golden and crisp. Remove the nuggets with a slotted spoon.
- Keep them on kitchen paper towels so that extra oil is absorbed. Fry the remaining veggie nuggets in batches.
- Serve these veggie nuggets with any chutney or sauce or dip.
Tried this recipe?Let us know how it was!