Make Crispy Veg Nuggets At Home

For Coating Slurry

Other Ingredients

• Boil the potatoes in a pressure cooker for 4 - 5 whistles. Turn off the gas and let the pressure cooker release the pressure automatically.
• Cut vegetables and other ingredients such as carrots, cauliflower, French beans, green chillies and walnuts and crush the poha.
• Heat 2 tablespoons of ghee or oil in a non-stick pan on medium heat. When the ghee gets hot, add ginger and green chillies and fry for a minute, while stirring continuously.
• Add chopped vegetables and other ingredients such as carrots, beans, cauliflower, walnuts, oregano and black pepper powder and mix well. Sauté them for 3 - 4 minutes while stirring.
• Turn off the gas and transfer them to a bowl. Allow them to cool slightly at room temperature.
• Peel and mash the boiled potatoes and mix well with the vegetables.
• Add salt and crushed poha and mix well. Let the mixture rest for at least 5 - 10 minutes.
• Meanwhile make a slurry for the coating.
• To make the batter, put refined flour in a bowl and add salt and mix well. Add water slowly and make a medium diluted batter.
• Make small balls of bite size with vegetable and potatoes mixture.
• Pour the vegetables ball into the batter and coat well. Transfer that nugget into crushed poha and coat it well with poha.
• Likewise prepare all raw nuggets and keep them in a plate.
• Heat ghee or oil to deep fry the nuggets. Slightly press the raw nugget into your fist and pour it one by one into the hot ghee. Fry them till they become crispy and golden brown.
• Transfer them to a plate on kitchen tissue paper to absorb excess ghee.
• Delicious vegetarian nuggets are ready to serve. Enjoy delicious nuggets hot with GREEN PUDINA CHUTNEY and TAMARIND CHUTNEY.

You can also add paneer and mozzarella cheese to it, which will enhance the taste of the nuggets.

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To read the recipe of CRISPY VEG NUGGETS in Hindi