How to make Vegetable Nuggets - SK Khazana -
Mixed vegetables mixed with potatoes and some masalas, shaped into nuggets and deep fried
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Cauliflower (फूलगोभी)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Vegetable Nuggets - SK Khazana checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Danish Cheese Balls Pasta Pakodas Shrimp Idli Aloo Chat
Vegetable Nuggets - SK Khazana Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Vegetable Nuggets - SK Khazana Recipe
Potatoes boiled, peeled and grated 1 cup
Cauliflower grated 3/4 cup
Green capsicum finely chopped 1/4 cup
Carrots finely chopped 1/4 cup
French beans finely chopped 1/4 cup
Fresh coriander leaves finely chopped 1/4 cup
Dried breadcrumbs 1/4 cup
Cumin powder 1 teaspoon
Chaat masala 1 teaspoon
Coriander powder 1 teaspoon
Garam masala powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Black peppercorns crushed to taste
Cornflour 2-3 tablespoons
Oil for deep-frying
Panko breadcrumbs for coating
Tomato ketchup to serve
Method
Step 1
Mix together potatoes, cauliflower, capsicum, carrots, French beans, coriander leaves, breadcrumbs, cumin powder, chaat masala, coriander powder, garam masala powder, chilli powder, salt and crushed peppercorns in a bowl.
Step 2
Divide the prepared mixture into equal portions and shape into nuggets.
Step 3
Mix together cornflour and water as required into thin slurry.
Step 4
Heat sufficient oil in a kadai.
Step 5
Dip the nuggets in slurry and coat with panko breadcrumbs.
Step 6
Deep-fry nuggets in hot oil till golden brown. Drain on absorbent paper.
Step 7
Arrange the nuggets on a serving platter and serve hot with tomato ketchup.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
