Step-by-step
1
firstly, in a large mixing bowl take ½ carrot, 2 tbsp cabbage, 4 beans, 2 tbsp corn, 2 tbsp peas and ½ capsicum.
2
also add 2 potato, 2 tbsp paneer and ½ tsp ginger garlic paste.
3
further, add ¼ tsp pepper powder, ½ tsp chilli flakes, ½ tsp mixed herbs, ½ tsp chaat masala and ½ tsp salt.
4
mix well making sure all the vegetables are well combined.
5
now add ¼ cup bread crumbs and mix well.
6
mash and mix forming a soft dough.
7
to prepare corn flour slurry, take 2 tbsp corn flour, 2 tbsp maida, ¼ tsp pepper powder and ½ tsp salt.
8
mix well with ¼ cup water forming a smooth batter.
9
now pinch a small ball sized vegetable mixture and shape well.
10
dip in corn flour slurry coating uniformly.
11
now roll into panko bread crumbs to get crispy outer covering.
12
deep fry in hot oil keeping the flame on medium.
13
stir occasionally, without breaking the nuggets.
14
fry until the vegetable nuggets turn crispy and golden brown.
15
drain off over kitchen paper to remove excess oil.
16
finally, enjoy vegetable nuggets with tomato sauce.
Video
Notes
- firstly, adjust the amount of beadcrumbs based on the moisture of vegetables.
- also, if the nuggets break-in oil, do not panic. add a tbsp of more breadcrumbs to vegetable mixture and shape.
- additionally, add vegetables of your choice to make it nutritious.
- finally, vegetable nuggets recipe tastes great when served hot and crispy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/vegetable-nuggets-recipe-veggie-nuggets/