Veg Nuggets

Veg nuggets are crunchy from outside, flavorful from inside. You can serve them during parties. Best thing about these nuggets are you can make them, crumb coat them and freeze them before hand and fry later when your guests arrive! You can use sweet corn and other choice of veggies in making of these nuggets. Here for coating the nuggets I have used corn flakes crumbs, you can also replace it with dry bread crumbs or pressed rice  (poha) crumbs. You are free to adjust the seasonings. You can also Indianise by adding Indian spices. This is easy to make and delish too. so lets start making vegetarian nuggets!!!

To Make This Recipe You Will Need :

Potato (boiled & mashed)
Capsicum / bell pepper (finely chopped)
1 (big size)
Carrot (finely chopped)
1 (big size)
Classic All purpose seasoning
1 Teaspoon
Parsley (Fresh or dried)
1 Teaspoon
Garlic cloves
Red chilli powder
1 Teaspoon
Black pepper powder
1 Teaspoon
Garam masala powder (optional)
½ Teaspoon
To taste
Paneer / Indian Cottage Cheese (Grated / Crumbled)
Small block
Amul processed cheese (Grated) (or) Mozarella small cube (optional)
1 whole cube (or) mozarella cube in each nugget
Bread slices / bread crumbs
3 slices / ½ cup
Corn flour
1 to 2 Tablespoons
Corn flour dissolved in water
2 teaspoons in half cup of water
Cornflakes crumbs
As required
For deep frying


You could also use bread crumbs, to absorb any moisture 

Method : 

First add required amount of oil and saute crushed garlic, capsicum and carrot so that the mixture will be moisture free. 
After sauteing, let the mixture cool down, transfer into a mixing bowl. To the sauted mixture add the mashed potato, and all the ingredients except oil which is for deep frying, cornflour dissolved in water and corn flake crumbs.

After mixing everything, take a tablespoon of the veggie mixture and give it a nugget shape.
Next, dip the nuggets in the cornflour dissolved in water and coat it with corn flake crumbs. Repeat the same process until the whole mixture gets completed.
Freeze the nuggets for half an hour, remove from freezer and rest for 5 minutes before deep frying them on high flame. 

Vegetable nuggets are ready to serve!


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