Cheesy Veggie Nuggets
Cheesy veggie nuggets is a finger food. Potato based mixed veggies mixture is stuffed with cheese, dipped in a batter, coated with seviyan and deep fried. It can be served as a starter or as an evening tea time snack. Not only kids, but even adults enjoy them. Typical nuggets are coated with bread crumbs and deep fried, I have replaced it with seviyan. They are crispy outside and soft inside.
Measurement: 1 Cup = 180 ml
Makes: 14
Ingredients:
- Potatoes – 4 to 5 medium
- Sweet corn (boiled) – 1/2 cup
- Carrot (grated and steamed) – 1 small
- Capsicum (diced) – 1 small
- Onion (diced) – 1 small
- Garlic (crushed) – 6 cloves
- Mixed herbs – 1/2 tsp
- Pepper powder – 1/2 tsp
- Chilly flakes – 1/2 tsp
- Bread slice – 1 for making crumbs
- Maida – 2 tbsp
- Mozzarella cheese (grated) – 3/4 cup
- Processed cheese (grated) – 1/4 cup
- Corn flour – 2 tbsp
- Rice flour – 2 tbsp
- Roasted seviyan (fine) – 2 cups approx for coating
- Water – 1/2 cup approx
- Oil – for deep frying
- Salt to taste
Procedure:
- Pressure cook potatoes till 4 whistles or till done. Let them cool. Peel them and grate.
- Combine corn flour, rice flour, salt and water. Make a thin batter and keep aside.
- Grind the bread slice and make fresh crumbs.
- Grind sweet corn coarsely.
- Crush seviyan and keep aside.
- Combine both the types of cheese, add a pinch of salt.
- Combine all the ingredients except cheese, batter, seviyan and oil.
- Divide the mixture into 14 balls of equal size.
- Flatten the ball and place 3/4 to 1 tsp of cheese.
- Close it.
- Dip it into the batter.
- Coat it with seviyan.
- Heat oil in a deep frying pan and drop the nuggets. Deep fry on low flame till golden brown. Turn occasionally. Deep fry in small batches.
- Place them on an absorbent paper. Ready to serve.
- Serve hot with tomato ketchup.
Tip:
- If the mixture is sticky, then add more bread crumbs.
Save as PDF
