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:

1. Potatoes - 4 to 5 medium
2. Sweet corn (boiled) - 1/2 cup
3. Carrot (grated and steamed) - 1 small
4. Capsicum (diced) - 1 small
5. Onion (diced) - 1 small
6. Garlic (crushed) - 6 cloves
7. Mixed herbs - 1/2 tsp
8. Pepper powder - 1/2 tsp
9. Chilly flakes - 1/2 tsp
10. Bread slice - 1 for making crumbs
11. Maida - 2 tbsp
12. Mozzarella cheese (grated) - 3/4 cup
13. Processed cheese (grated) - 1/4 cup
14. Corn flour - 2 tbsp
15. Rice flour - 2 tbsp
16. Roasted seviyan (fine) - 2 cups approx for coating
17. Water - 1/2 cup approx
18. Oil - for deep frying
19. 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.