Cheesy veggie nuggets are potato-based mixed veggies’ mixture stuffed with cheese, dipped in a batter, coated with bread crumbs and deep-fried.
Served as a starter or as an evening tea time snack. These Cheesy veggie nuggets are given a crunchy twist by coating with seviyan. They are crispy outside and soft inside
Cheesy Veggie Nuggets
Course: Snacks, BreakfastCuisine: IndianDifficulty: Medium4
servings10
minutes15
minutesIngredients
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
Chili 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
Directions
- 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.
- Serve hot with tomato ketchup.
Notes
- If the mixture is sticky, then add more bread crumbs.
