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