This appetizer has a variety of vegetables to make it healthy and delectable.
Servings
4 People
Ingredients
- 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.
Coating
- 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.
