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| Main ingredients | Potatoes, French beans, Carrot, Mozzarella cheese, Ginger-green chilli paste, Chaat masala, Fresh breadcrumbs, |
| Cuisine | Fusion |
| Course | Snacks and starters |
| Prep time | 30-35 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 medium potatoes, boiled, peeled and mashed
- 2 tablespoons finely chopped French beans
- ¼ cup grated carrot
- 50 grams mozzarella cheese, cut into ½ inch cubes
- 2 teaspoons ginger-green chilli paste
- Salt to taste
- ½ teaspoon chaat masala
- 1 cup fresh breadcrumbs
- Oil for greasing + for deep frying
- Corn flour-refined flour slurry as required
- Dried breadcrumbs for coating
- Tomato ketchup to serve
Method
- Take potatoes in a large bowl, add French beans, carrot, ginger-green chilli paste, salt, chaat masala and fresh breadcrumbs and mix well.
- Grease your palm with some oil, take small portions of the potato mixture and spread it on your palm. Place 2 mozzarella cubes in the centre and bring the edges to the centre and seal it. Shape it into a small cylinder. This is a nugget.
- Heat sufficient oil in a kadai.
- Take the slurry in a bowl. Spread dried breadcrumbs on a plate.
- Dip each nugget into the slurry and roll in dried breadcrumbs till they are well coated on all sides.
- Gently slide in the nuggets, a few at a time, into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the nuggets on a serving platter and serve hot with tomato ketchup.
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