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Vegetable Chaat Nuggets

pao bhaji mixture. This appetizer has a variety of vegetables to make it healthy and delectable.

Makes
4
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Made With :
Aloo Mash
How to cook ?

Ingredients

  • 1½ cups vegit aloo mash.
  • ½ cup chopped cabbage.
  • 1 cup chopped cauliflower (tiny florets).
  • ½ cup shelled peas.
  • ¼ cup very finely chopped carrot.
  • 3 tbsp oil.
  • 1 tsp ginger-garlic paste.
  • 2½ tsp pao-bhaji masala.
  • 2 bread slices- churned in a mixer to get fresh crumbs.
  • ¾ tsp salt, or to taste.
  • ½ tsp sugar.
  • 1 tsp chat masala.
  • 1 tbsp lemon juice.
  • Coating
  • ½ cup suji.
  • ¼ cup maida.
  • ½ tsp salt.
  • ½ tsp pepper.
 

Method of Preparation

  • Pressure cook cabbage, cauliflower and peas with ½ cup water to give 2 whistles. Reduce heat and keep on low heat for 3-4 minutes. Remove from fire and let the pressure drop. After the pressure drops, mash the vegetables. If there is any extra water present, dry it on fire.
  • Heat oil. Add ginger-garlic paste. Stir. Add pao-bhaji masala. Stir for a minute.
  • Add pressure cooked and mashed vegetables. Saute for 2-3 minutes remove from fire.
  • Add vegit aloo mash, and mix well. Add 3-4 tbsp water if required otherwise do not add water.
  • Add chopped carrots. Add salt, sugar, chat masala and lemon juice. Mix well for 2-3 minutes. Remove from fire and let the mixture cool down.
  • Add bread crumbs mix well again. Shape into balls. Flatten to get oval, flat nuggets.
  • For the coating, mix suji, maida, salt and pepper and spread on a plate.
  • Roll the nuggets over the maida-suji mixture to coat well. Refrigerate for 2 hours to get crisp nuggets.
  • At serving time, deep fry 1-2 pieces at a time in medium hot oil till crisp. Remove on paper napkins. Sprinkle some chat masala and serve hot.
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