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Preparation Time : 40
Cook Time : 30
Total Time : 70
2 potato boiled & grated
1/2 tsp ginger garlic paste
1/2 tsp chilli flakes
3 tbsp cheddar cheese grated
1/2 tsp mixed herbs
1/4 tsp pepper crushed
1 tsp salt or to taste
1/2 tsp chaat masala
2 tbsp coriander leaves finely chopped
1/4 cup bread crumbs
for coating: 1/4 cup corn flour
1 cup bread crumbs
1/4 tsp salt
1/4 cup water
2 cup oil for deep frying
firstly, in a large mixing bowl take 2 potato, 3 tbsp cheddar cheese, ½ tsp ginger garlic paste, ½ tsp chilli flakes, ½ tsp mixed herbs, ¼ tsp pepper, ½ tsp chaat masala, ¼ tsp salt and 2 tbsp coriander leaves.
mix well making sure the spices are combined well.
now add ¼ cup bread crumbs and combine well. breadcrumbs helps to absorb moisture and prevent from breaking in oil.
further prepare corn flour batter by mixing ¼ cup corn flour, ¼ tsp pepper, ¼ tsp salt and ¼ cup water.
prepare a smooth flowing consistency batter.
pinch a small ball sized potato dough and roll to cylindrical shape.
dip in corn flour batter covering all sides.
then roll in bread crumbs and rest this nuggets 30 minutes in a freezer.
deep fry, shallow fry or pan fry the patties in hot oil. alternatively, preheat and bake at 180 degree celsius for 25 minutes.
flip and fry all the sides on medium flame till it turns golden and crisp.
finally, drain over kitchen paper to remove excess oil and serve potato nuggets with tomato sauce.
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