Ingredients (measuring cup used, 1 cup = 250 ml)
250 grams potatoes, 5 medium potatoes or 1.25 cups mashed potatoes
50 grams green peas or ½ cup green peas, fresh or frozen
80 grams or 1 small to medium carrot or ½ cup minced or grated or finely chopped carrots
40 grams capsicum or 1 small to medium capsicum or ⅓ cup finely chopped capsicum
1 teaspoon ginger-garlic paste or ½ teaspoon garlic paste + ½ teaspoon ginger paste or ½ teaspoon each of finely chopped ginger and garlic
½ teaspoon dry oregano or any dried herb of your choice
¼ teaspoon red chili powder or cayenne pepper
¼ teaspoon garam masala powder or curry powder
½ teaspooon crushed black pepper or pepper powder
1 tablespoon chopped coriander leaves or parsley leaves
3 tablespoon roasted besan or corn starch or rice flour or all purpose flour or arrowroot flour
¼ cup grated processed cheese or 25 grams cheese, grated
salt as required
½ cup quick cooking oats, coarsely ground, can also use bread crumbs or ground corn flakes
2 tablespoon besan + 2 tablespoon water
oil for deep frying
how to make the recipe:
in a grinder jar or blender add ½ cup quick cooking oats.
blitz or pulse till you get a coarse texture like. if you do not have oats, then use 4 to 5 slices of leftover bread. break them and add to the grinder. grind to a semi fine mixture. remove the ground oats in a plate or tray.
steam or boil 5 medium potatoes and ½ cup green peas in a steamer or pan or pressure cooker.
chop the coriander leaves and keep aside.
roast the besan lightly till it becomes aromatic.
preparing the veggie nuggets:
while the potatoes are still warm, peel and then mash with a fork or potato masher.
now add the cooked green peas, minced or grated or finely chopped carrots, finely chopped capsicum to the mashed potatoes.
add all the spices and herbs. season with salt too.
then add 3 tablespoon slightly roasted besan and ¼ cup grated processed cheese. you can also add corn starch or rice flour or all purpose flour instead of besan.
mix very well and then add 1 to 2 tablespoon of the ground oats.
mix again very well. check the taste and add more salt or spices if required.
now make a flat log shape and slice the log into nuggets.
you can even take a small portion of the mixture and shape in to nuggets. keep aside.
in another bowl, take 2 tablespoon besan and 2 tablespoon water.
mix very well to a smooth paste. instead of besan/gram flour you can take half-half of all purpose flour (maida) and corn starch. you can also take rice flour or maize flour.
take each veggie nugget and dip in the gram flour batter.
gently turn over so that the gram flour batter coats the nugget. remove and let the excess batter drip off.
now place the batter coated nugget on the ground oats.
gently turn and coat with the oats all over including the sides. alternatively you can even sprinkle the oats all over the nugget.
do this for each nugget and keep them aside.
frying veg nuggets:
heat oil for deep frying in a pan or kadai. when the oil becomes hot, gently slid the nuggets in the oil.
do not overcrowd the nuggets in the kadai or pan.
fry them till they are golden and crisp. remove the nuggets with a slotted spoon.
keep them on kitchen paper towels so that extra oil is absorbed. fry the remaining veggie nuggets in batches.
serve these veg nuggets with any chutney or sauce or dip.