Vegetable Nuggets

                                 

Winter has a lot to offer, especially to the home cooks and the chefs. Are you wondering, why? Well, it’s because of the fresh and green vegetables that are available in abundance. And as we enjoy this winter, let’s accompany a hot bowl of soup with crispy and tasty appetizer- Vegetable Nuggets.

Preparation Time: 20 minutes

Cooking Time:  35 minutes

Course: Snack/ Appetizer
Author: Shruti Mendulkar

 

Ingredients:

Veggies-
2 large boiled- peeled potatoes
½ cup- diced carrot
½ cup- green peas
½ cup- sweet corn
Spices-
1 ½ tbsp- garam masala
1 tbsp red chilli powder
½ tsp turmeric (haldi) powder
½ tsp coriander powder
½ tsp jeera powder¼ tsp black pepper powder

Other ingredients-

2 tbsp- ginger garlic paste

½ tbsp- green chilli paste

6-7 bread slices
5 tbsp- maida
½ cup water

3/4th tbsp salt
Oil for deep frying

Method:

In a large bowl mash potatoes, mix along the veggies and ginger-garlic-chilli paste. In this veggie mixture add two slices of bread whose sides are already been removed. Add spices and salt; mix well.

For breadcrumbs, in a mixer bowl add the remaining bread slices and the bread sides that were previously discarded.

For making maida paste, mix water in maida, gradually. Make sure no lumps are formed. In this paste, add ¼ tsp of salt and black pepper powder. The consistency of the paste shouldn’t be thick, so the proportion of water should be more than the flour.

Meanwhile, heat oil in a deep pan.

Rub oil on your palms and proceed to shape the veggie mixture by rolling them onto the palms in cylindrical shape. Gently press the sides of the cylinder to make it flat, from both the sides.

Dip the nugget in the maida paste and then coat it with breadcrumbs. Deep fry in medium-hot oil and serve hot!