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Showing posts with label SNACK RECIPES. Show all posts
Showing posts with label SNACK RECIPES. Show all posts

August 31, 2018

Thattai Murukku Recipe – Thattai Recipe - Thattu Vadai Recipe

Thattai recipe

Thattai @ thattu vadai @ thattai murukku @ elladai @ nippattu  @ chekkalu ( ppaahh, so many names 😃) is one of my most favorite South Indian snacks recipe. Usually thattai is prepared with rice flour, urad dal flour, butter or oil. But nowadays in many snack shops, thattu vadai is prepared using maida/ all purpose flour, pottukadalai maavu (fried gram dal flour), vanaspathi and cooking soda to make it white, crispy and melt in mouth. But I followed a traditional Tamil style thattai recipe from one of my old cookbooks. It comes out golden brown in color and tastes crispy, slightly hard just like the way it should be. Traditionally thattu vadai is prepared using homemade processed rice flour but today I have shared the same recipe using store bought idiyappam flour to ease the job. In my family, we don’t have the practice of making thattai for Krishna jayanthi. But many people make elladai / thattai for this festival. So I thought of sharing this easy, crispy thattu vadai recipe with you all as my Gokulashtami special recipe. Lets see how to make Tamilnadu style thattai recipe with step by step pictures.  

Check out my other Gokulashtami recipes in THIS LINK.

thattai murukku

Thattai recipe / Thattu vadai Recipe


Thattai recipe / Thattu vadai Recipe

How to make thattai / thattu vadai with store bought rice flour, urad dal flour and butter



Cuisine: South Indian
Category: Snacks
Serves: 25 nos
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes



INGREDIENTS

1 cup = 250ml
  • Idiyappam flour - 1 cup
  • Roasted urad dal flour - 3 tsp / 1 tbsp
  • Melted butter - 1 tbsp
  • Soaked chana dal or fried gram dal/ pottukadalai - 1 tbsp
  • Red chilli powder - 1 tsp
  • Asafetida / Hing - 1/4 tsp
  • Black sesame seeds - 1 tsp
  • Chopped curry leaves - 2 tsp
  • Salt & water - as needed
  • Cooking oil -  to deep fry

HOW TO MAKE THATTAI

  1. In a wide bowl, mix all the ingredients, butter.
  2. Mix well. Add water gradually and make a smooth dough.
  3. Take a big gooseberry sized ball. Pat in a greased zip lock cover.
  4. Prick with a toothpick. Arrange the thattai in a cloth and rest for 10 minutes.
  5. Deep fry both sides till bubbles cease. Remove and drain in a tissue paper.
  6. Store in a box after it cools down. Stays crispy for one to 2 weeks.

THATTAI MURUKKU RECIPE - STEP BY STEP PICTURES

  • Wash and soak 1 tbsp chana dal in required water for an hour. In a wide bowl, take the rice flour, roasted urad dal flour, salt, sesame seeds, hing, chopped curry leaves, soaked & drained chana dal or fried gram dal.

  • Add melted butter and mix well. Make sure butter is mixed well with the flour.

  • Add water gradually and make a smooth, non- sticky dough.  Make big gooseberry sized balls and keep it covered with a wet cloth till use.
  • thattai recipe  thattai recipe

    • Take 2 zip lock covers or any thick sheets. Grease with oil and place a dough ball over one sheet. Cover with another sheet. Take a small bowl and press the dough to make a flat and thin circle. To make crispy thattai, pat it thin. You can cut the thattai into perfect round shapes with the bowl if you like.
    • thattai recipe
    • Shape all the balls into thin circles.  Carefully remove the thattai. If the thattai breaks while patting or removing it, dough is dry. So sprinkle little water to the dough and then make shapes. Remove the thattai from Zip lock cover and arrange them in a cotton cloth to absorb extra moisture. Let it rest for 10 minutes.
    • thattai recipe
    • Heat oil to deep fry. Drop a pinch of dough into hot oil. If it rises to the top immediately, oil temperature is right. Now keep the flame medium and drop the thattai. Cook both the sides till bubbles cease and becomes golden brown. Drain in a tissue and store in an air tight box after it cools down.Stays good for 2 weeks !thattai recipe

    Note

    • Prick the thattai with a fork without fail. It prevents the thattai from puffing up.
    • Oil temperature should be perfect. If the oil is too hot, thattai becomes golden brown without cooking properly.
    • Cook slowly in medium flame. Remove the thattai only after the bubbles cease completely else it will become chewy.
    • Pat it thin and even else it won’t cook perfect.
    • To make crispy thattu vadai, pat it thin.


    Try this crunchy thattai murukku and enjoy !
    thattu vadai
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    August 21, 2018

    Garelu Recipe – Crispy Minapa Garelu Recipe - Vada Recipe in Mixie

    Garelu


    Medu vada / urad dal vada i.e Minapa garelu in Telugu is a popular breakfast and teatime snack recipe all over India. As Varalakshmi viratham is fast approaching, I thought of sharing this Andhra style garelu which is a must to do recipe for Varalakshmi pooja prasad/ neivedyam. My neighbors from Andhra taught me how to make this easy, perfectly crispy minapa vada batter in mixie. I also referred my mixie vada recipe and Mrudula’s cookbook Youtube video for more tips and tricks to make crispy, spongy vada just like hotel ones. Basically urad dal vada is prepared by adding onions  But if we are making for festival and pooja, we should prepare vada without onion. In that case, you can make plain vada or with pepper. In Andhra, people make it plain without any toppings for Varalakshmi pooja. So I have shared the same in pictures. I have also shared an easy method for shaping vada for beginners. Please refer the video for more details.  As we are grinding the vada batter in mixie, there are certain points to remember to make it perfect. I have listed the tips and tricks below. Please go through the points before you start with this recipe. For grinding more quantity, grind the batter using grinder. Mixie works for small quantity. Ok, Lets see how to make medu vada in mixie with step by step pictures and video.

    Check out my Vada recipe using grinder, Pepper vada, Cabbage vada, Mixed vegetable vada and Anjaneyar kovil vadai

    TIPS TO MAKE PERFECT, CRISPY MEDU VADA IN MIXIE

    1.Refrigerate the dal while soaking. Soak for 3 to 4 hours.
    2.Use ice cold water(dal soaked water) for grinding.
    3.Do not add salt while grinding dal.
    4.Beat the batter after adding rice flour.
    5.Batter should be fluffy and smooth.
    6.Refrigerate the batter till use.
    7.Add salt and toppings (onion, pepper) only before frying vada.
    8.Always grease your hands in water for shaping vada.


    minapa garelu recipe

    Minapa Garelu Recipe - Crispy Medu Vada Batter in Mixie


    Minapa Garelu Recipe - Crispy Medu Vada Batter  in Mixie

    Learn how to make Andhra style minapa garelu recipe / Urad dal vada with step by step pictures.



    Cuisine: Andhra
    Category: Snacks
    Serves: 15 nos
    Prep time: 180 Minutes
    Cook time: 5 Minutes
    Total time: 185 Minutes



    INGREDIENTS

    1 cup - 250ml
    • White round urad dal - 1 cup
    • Ice water - as needed ( I used around 1/3 cup + 1 tbsp)
    • Green chilli - 1
    • Ginger - 1/2 inch piece
    To add in vada batter
    • Big onion - 1 (finely chopped)
    • Curry leaves - Few (-do-)
    • Coriander leaves - 2 tbsp (-do-)
    • Cumin seeds / Jeera - 1/2 tsp
    • Pepper corns - 1/2 tsp (optional)
    • Hing / Asafetida - 1/4 tsp
    • Salt - as needed
    • Cooking oil - to deep fry vada

    HOW TO MAKE GARELU

    1. Wash and soak urad dal in required water for 4 hours in refrigerator.
    2. Grind to a coarse paste adding green chilli, ginger, soaked urad dal without adding water.
    3. Wipe the sides. Add 1/4 cup ice water. Grind to smooth paste.
    4. Add more water gradually to make a fine, smooth paste.
    5. Transfer the vada batter to a vessel. Add rice flour and beat the batter well for 5 minutes.
    6. Then add the toppings like onion and other ingredients. Add salt, hing. Mix well and shape vada.
    7. Heat oil and deep fry vada by cooking both sides. Remove and serve hot with coconut chutney  as side dish !

    GARELU RECIPE - STEP BY STEP PICTURES

    • Wash and soak urad dal in required water in refrigerator for 4 hours. If not 4 hours, keep the dal inside the refrigerator atleast for an hour. You can also soak the dal without refrigeration and use ice water only for grinding. Ice water helps to prevent mixie jar getting heated.

    •                         
    • In a big mixer jar, take the soaked urad dal by draining all the water completely. Reserve the soaked ice water in a bowl. Add ginger and green chilli. DO NOT ADD SALT. Grind to a coarse paste without adding water. Wipe the sides of jar and grind it well.
    •        
    garelu recipe
                       
    • Add 1/4 cup of ice water and grind to paste. Wipe the sides and mix well. Add little more water in few tbsp and grind to a smooth buttery paste without any grits. Do not add more water while grinding. Its the most important point to make perfect vada batter.
    • garelu recipe
                              
    • Vada batter should be thick. It should form a stiff peak when you drop the batter. It is the right consistency. Transfer the batter to a vessel.
    • garelu recipe
                              
    • Add rice flour and beat the batter for 5 minutes using a whisk. DO NOT USE YOUR HANDS FOR BEATING THE BATTER. Batter may become watery due to the heat of your hands. Vada batter become fluffy and ight.
    • garelu recipe
                              
    • Take some water in a bowl. Add a small piece of  Vada batter and check if it floats on top of water. If the batter settles down, you should grind it more or beat more.
    • Add some water to the mixie jar. Grind to wash the jar. Transfer the washed water to a small bowl and use it for greasing your hands while shaping vada.
    garelu recipe
    • After beating the batter,  add salt, hing, cumin seeds, Pepper corns (optional) and prepare vada if making for pooja. If you are making for breakfast or snack, add  finely chopped onion, curry leaves, coriander leaves, cumin seeds and pepper corns (optional). Add required salt and hing. Mix well and set aside.
    • Heat oil to deep fry. Drop a pinch of batter to check the heat of oil. To shape vada, take a dosa flipper and grease it with water. Grease your hands with water and take some batter. Keep it on the dosa flipper. Make a hole in the center. Invert the ladle and drop the vada in hot oil. Shake the dosa flipper slightly for the vada to drop in oil Or dip the ladle slightly in oil so that vada releases to the oil as soon as it starts to cook.
    • For method 2 to shape vada : Grease hands with water and take a small portion of batter. Make a hole the center and shape the vada, Drop in hot oil to deep fry.
    garelu recipe
    • Flip and cook both sides in medium flame till bubbles cease. Remove the vada and serve.
    • You can enjoy this crispy, hot vada with coconut chutney, sambar or make curd vada and enjoy !
    • garelu recipe

      Enjoy !

    Note

    • Do not add salt while grinding the batter.
    • Beat the batter till fluffy after adding rice flour.
    • Deep fry in medium flame for even cooking.
    • Please check the beginning of this post for more tips and tricks.
    Try this medu vada recipe easily in mixie and enjoy the festival !
    Crispy garelu recipe

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    May 2, 2018

    Ice Cream Bread Recipe – How To Make Cake With Ice Cream

    Ice cream bread

    Ice cream bread/ Ice cream cake is an easy 2 ingredient bread baked using all purpose flour / cake flour and melted ice cream. Recently I prepared homemade Vanilla ice cream and Butterscotch icecream using Amul fresh cream and condensed milk. I used the leftover ice cream for this recipe. After referring so many recipes, I found full fat ice cream works the best for this ice cream bread recipe. But I tried with ice cream prepared using low fat Amul fresh cream. Still my bread came out very well and soft. Basically this ice cream bread tastes bland with mild sweetness. So I modified the recipe and added some powdered sugar, milk. It came out very well, soft and spongy. Raksha loved it very much. You too give a try in this summer vacation for your kids. They will love it for sure. Vanilla ice cream is preffered but you can try with other flavors as well. I used vanilla ice cream and butterscotch ice cream in equal quantity. So the color of bread varies as per the ice cream you use. Ok, lets see how to make easy, yummy, homemade ice cream bread recipe at home using leftover ice cream.

    Check out my homemade custard powder ice cream, mango ice cream recipes without using ice cream machine.

    How to make bread with ice cream

    Ice Cream Bread Recipe Using 2 ingredients


    Ice Cream Bread Recipe Using 2 ingredients

    Learn how to make easy ice cream bread recipe using leftover ice cream and all purpose flour.


    Cuisine: Indian
    Category: Cake recipes
    Serves: 10 slices
    Prep time: 5 Minutes
    Cook time: 25 Minutes
    Total time: 30 Minutes


    INGREDIENTS

    1 cup = 250ml
    • Ice cream – 1 cup ( I used a combination of Vanilla and butterscotch)
    • Maida / All purpose flour – 3/4 cup
    • Baking powder – 1 tsp
    • Powdered sugar – 1 to 2 tbsp ( Use 1 tbsp, add more if needed)
    • Salt – 1/8 tsp
    • Flavorless Cooking oil or melted butter  – 2 tbsp ( For moistness, I used oil)

    METHOD

    1. Melt the ice cream and take in a bowl.
    2. Sieve all purpose flour, baking powder, salt, powdered sugar and add to ice cream.
    3. Add cooking oil and mix well to make batter.
    4. Transfer to a greased loaf pan. Preheat convection oven at 180c.
    5. Bake for 25 minutes till tooth pick comes out clean.
    6. Cool for 15 minutes and remove the bread. Make slices and enjoy.

    METHOD - STEP BY STEP PICTURES

    • In a wide bowl, take melted ice cream. Place a sieve over the bowl. Add all purpose flour, powdered sugar, salt, baking powder. Sieve and add to ice cream.
      Ice Cream Bread Recipe
    • Add cooking oil and mix everything well to make bread batter. Batter should be thick but pourable as shown in the picture below.
      Ice cream bread recipe
    • Grease a loaf pan with cooking oil and dust all purpose flour all over the pan. Transfer the bread batter to the pan.
      Ice Cream Bread Recipe
    • Preheat convection oven at 180c. Bake the bread for 25 minutes. Remove the bread, insert a toothpick and check if it comes out clean. If so, cake is done.

    • Cool the bread for 20 minutes. Run a knife in the corners of pan. Invert the pan over a plate and remove the bread. It comes off easily. Make slices and serve immediately. It kept it for 2 days.
      Ice Cream Bread Recipe
    • Enjoy !

    Note

    • Vanilla ice cream is preferred for this ice cream bread. You get white colored bread slices.
    • As I used vanilla and butterscotch in equal proportions, my slices came out golden in color.
    • You can skip cooking oil if you use full fat ice cream.
    Try this easy ice cream bread at home and enjoy your teatime !
    Ice Cream Bread Recipe

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    April 28, 2018

    Chettinad Kalkandu Vadai Recipe - Sweet Medhu Vada With Video

    Kalkandu vadai
    Kalkandu Vadai (Sugar candy vada) is a Chettinad Special Sweet Medhu Vada Recipe made especially for Diwali and Thirukarthigai Deepam festivals. Recently we had a 2 days trip to Karaikudi, Chettinad just to explore its food and other specialties. We relished an elaborate, traditional Chettinad lunch at “The Bangala” and had a pleasant stay at “Chidambara Vilas” heritage hotel. In this trip, I got a chance to taste most of the Chettinad special delicacies like Kandarappam, Vellai paniyaram with kara chutney, Thalicha idiyappam, Kosumalli, Kondakadalai Mandi, Getti kuzhambu, Paruppu urundai kulambu, More kulambu, Milagu kulambu, Payasam, some poriyal , pachadi and kootu varieties. We bought all the Chettinad specialty snacks from Soundaram Aachi stores. I also bought a kg of white raw rice / Maavu arisi and murukku press near Koppudai amman temple street for making Chettinad thenkuzhal by enquiring the staffs in Soundaram aachi kadai. I visited the antique stores to buy some props for blog but I din’t buy anything as I found them too costly and not worthy for its price. Finally I bought 2 Chettinad Cotton sarees as well. Totally it was a memorable one to cherish for years.Soon I will try to make a separate post about our trip in detail with all the pictures. After this trip, I got tempted to try some Chettinad recipes in my kitchen and share with my readers. So I bought “100 Chettinad recipes cookbook “ and started trying them one by one.
    Last week Sendhil’s friends visited us. Luckily I came to know that they are from Chettinad . I became very happy and passed this book to her to know the authenticity of the recipes given in the book. Thanks a lot Mrs. Inba Venkatesh. She explained each and every recipe along with few corrections. She told me to try this Kalkandu vada as its one of the most special snacks recipe of Chettinad. So I tried this recipe referring the cookbook and few Youtube videos. Even though its my first attempt, it came out really well. I am very happy with the result. It tasted crispy outside and very soft inside. Its so easy to make too. Lets see how to make Chettinad special Kalkandu vadai with step by step pictures.

    Check out my other Chettinad recipes in this LINK.


    Kalkandu vadai recipe

    Kalkandu Vadai Recipe - Sweet Medhu Vada


    Kalkandu Vadai Recipe - Sweet Medhu Vada

    Kalkandu vadai - Sweet medhu vada made with urad dal and sugar candy.


    Cuisine: South Indian
    Category: Sweet
    Serves: Serves
    Prep time: 60 Minutes
    Cook time: 10 Minutes
    Total time: 70 Minutes


    INGREDIENTS

    1 cup = 250ml
    • White round Urad dal - 1/2 cup
    • Raw rice - 1 tbsp
    • Sugar candy / Kalkandu - 1/2 cup ( I used diamond kalkandu)
    • Salt - A pinch
    • Cooking oil - to deep fry vada

    METHOD


    1. Wash and soak urad dal and rice in a bowl adding water for one hour.
    2. In a mixie jar, grind sugar candy to smooth powder. 
    3. To this powder, add the soaked dal +rice by draining the water completely.
    4. Grind to a smooth paste without adding water.
    5. Add salt to the batter, mix well and keep aside.
    6. Heat oil and make vada. Deep fry both sides till golden.
    7. Remove and enjoy hot !

    METHOD - STEP BY STEP PICTURES


    • Wash and soak urad dal and raw rice in a bowl adding enough water. Soak for one hour. 


    • In a big mixie jar, powder the sugar candy/ kakandu smoothly. Alternatively you can use sugar instead of sugar candy. Take the soaked dal+rice and drain the water completely. Add the soaked dal+ rice to mixie jar. Grind to a smooth paste without adding water. Powdered kalkandu helps to grind the dal smooth without water.  So do not add water, just wipe the sides of mixie jar and grind continously to make a smooth batter. 
    • Kalkandu vadai recipe
      Kalkandu vadai recipe

    • Transfer the batter to a bowl, add salt just before making vada. Mix well with a spoon to prevent batter becoming watery.Keep aside. Add 1/2 cup of water to the mixie jar and grind it to wash the jar. Transfer to another bowl and use this water for dipping your hands while shaping the vada. If you fry the vada later, you can refrigerate the batter till use. 
    • Kalkandu vadai recipe

    • Heat oil in a kadai and when it gets heated , drop a pinch of batter to check the heat of oil. If the batter rises to the top immediately, oil temperature is correct. Now lower the flame to medium and drop the vada. 
    • Dip your fingers in water and take a small portion of batter from one corner of the bowl. Make a ball, flatten it slightly and make a hole in the center. Turn your hand upside down. Drop the vada in oil by slightly tilting your fingers. Make 2 to 3 vada per batch. Cook in medium flame by flipping it whenever needed. Cook till golden brown on both the sides. 
    • Kalkandu vadai recipe

    • Do not cook these vada in high flame because vada turns black quickly because of sugar candy.So cook patiently in low to medium flame. .Remove the vada in a tisue paper and serve hot. You can refrigerate the remaining batter for 2 days and make vada at your will.

    • Kalkandu vadai recipe
      Enjoy ! This vada stays good for 2 to 3 days.

    Note

    • If you don't have sugar candy, you can use sugar.
    • Never use water for grinding the batter.
    • Cook in low to medium flame patiently.
    • If the vada absorbs more oil, add 1 to 2 tsp of rice flour to the batter.
    • Do not add salt while grinding the batter. It makes the batter watery.

    Try this easy, yummy, sweet urad dal vada / Kalkandu and enjoy !

    Chettinad kalkandu vadai

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    April 19, 2018

    Baby Corn Bajji Recipe - Baby Corn Fingers Recipe

    Baby corn bajji recipe

    This is our South Indian style bajji recipe with baby corn. Baby corn bajji in Tamil also known as baby corn fingers was in my try list for years. Long back I had posted baby corn golden fritters / baby corn 65 which is a super hit recipe in my blog. After that I din’t post any baby corn snack recipe for long time. As summer vacation is started here, Raksha told me to make some bajji or bonda for her evening snacks. So I wanted to post this baby corn bajji and made it. I used besan flour and rice flour in the ratio of 2:1 and made bajji batter in thick flowing consistency.  It came out very well with crispy exterior and soft interior. We loved it very much. Friends, do try this easy, yummy, crispy baby corn bajji for your kids during this vacation and share your feedback with me ✋.

    Check out my homemade bajji bonda mix, onion bajji, potato bajji, Ajwain leaf bajji, Raw banana bajji, Andhra mirapakaya bajji, Chilli bajji.


    Baby corn fingers recipe


    Baby corn bajji recipe / Baby corn golden fingers


    Baby corn bajji recipe / Baby corn golden fingers

    Baby corn bajji recipe / Baby corn golden fingers for kids snacks


    Cuisine: Indian
    Category: Snacks recipes
    Serves: 10 nos
    Prep time: 10 Minutes
    Cook time: 10 Minutes
    Total time: 20 Minutes


    INGREDIENTS

    1 cup = 250ml
    • Besan flour - 1/2 cup
    • Rice flour - 1/4 cup
    • Red chilli powder - 1/2 tsp to 1 tsp
    • Garam masala powder – 1/4 tsp (optional, I used it)
    • Hing / Asafetida - 1/4 tsp
    • Salt - as needed
    • Baking soda / cooking soda – 1/4 tsp
    • Red Food color – a pinch (Optional)
    • Water – As needed( I used around 3/4 cup)
    • Cooking oil - to deep fry

    METHOD

    1. Peel the baby corn and discard the skin. Pressure cook the whole baby corn in high flame for one whistle OR boil in water till it becomes soft.
    2. In a wide bowl, mix all the ingredients except cooking oil to make bajji batter.
    3. Dip the cooked baby corn in the batter.
    4. Deep fry in oil on both the sides. Remove when it turns golden in color.
    5. Serve with coconut chutney or tomato ketchup.

    METHOD - STEP BY STEP PICTURES

    • Peel the skin of baby corn and wash it. In a cooker base, add 2 cups of water. In a small bowl, keep the peeled baby corn and add very little water to it. Let it pressure cook in high flame for one whistle or cook till it becomes soft but firm. Remove the bowl from the cooker. Drain the excess water if any. Keep it aside. Some people use raw baby corn to make bajji. So pressure cooking is an optional step. But I love to have soft baby corn. So I cooked it.
    • In a wide bowl, mix besan flour, rice flour, red chilli powder, garam masala powder, hing, salt, baking soda and mix well.
    Baby corn bajji
    • Add water and make thick bajji batter in flowing consistency. Set aside for few minutes till oil gets heated.
      Baby corn bajji
    • Heat cooking oil in a kadai. Drop a pinch of bajji batter. If it sizzles and rises to the top immediately, heat of the oil is just right.
    • Take one cooked baby corn. Dip it inside the batter, coat it well and take it out by holding the tail part. Drop in the hot oil. Repeat the same and put 2 to 3 bajji in one batch.
      Baby corn bajji
    • Flip and Cook both the sides till it turns golden. Remove the bajji in a tissue paper.
      Baby corn bajji
    • Enjoy with coconut chutney or tomato ketchup !

    Note

    • If you want to use less rice flour, use besan and rice flour in the ratio of 3:1 instead of 2:1.
    • You can add a pinch of food color to get a bright colored bajji like in teashops.
    • Adding baking soda helps to make puffy and soft bajji.
    Enjoy this easy, yummy baby corn bajji with tomato ketchup !
    Baby corn bajji

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    March 27, 2018

    Potato Nuggets Recipe – Crispy Potato Cheese Balls Recipe

    Potato nuggets recipe
    Potato nuggets / Potato cheese balls is an easy, yummy, kids friendly snack/starter recipe. Most of you would have tried Mccain potato nuggets at home for kids birthday parties and small gatherings. But I haven’t tried store bought ones. For the first time, I prepared these potato nuggets recipe for Raksha’s birthday party after watching a YouTube video. All the kids loved it very much with tomato sauce. This deep fried snack became a super hit among everyone. Its a good crowd pleaser. Recently I bought Panko bread crumbs from Metro, Electronic city. It helped to make these nuggets very crunchy and crispy for an hour. Boiled and mashed potato, cheese, bread crumbs and Italian spices are the major ingredients used in this recipe. You can also make it without cheese and go for baked version if you are calorie conscious.  Friends, do try this yummy potato cheese balls for your kids as evening snack during this summer vacation. They will love it for sure. Ok, lets see how to make Potato nuggets with step by step pictures.

    Check out my corn cheese balls recipe similar to this.

    I am happy to share an article about my website published in Inforoads. Inforoads is a digital space that is beautifully Indian and takes up the ambitious task of bringing together the essence of all the states of the country. It creates and hosts content that brings to fore every aspect of our present Indian society as well as our deep cultural heritage. Please click on the picture below to view my article :)



    Potato cheese balls


    Potato nuggets recipe / Potato cheese balls


    Potato nuggets recipe / Potato cheee balls How to make potato nuggets recipe with cheese
    Cuisine: Indian
    Category: Snacks
    Serves: 14 nos
    Prep time: 5 Minutes
    Cook time: 15 Minutes
    Total time: 20 Minutes


    INGREDIENTS
    1 cup = 250ml
    • Potato - 2 nos (Big sized)
    • Corn flour - 2 tbsp
    • Grated cheese - 2 tbsp ( I used Cheddar cheese)
    • Bread crumbs - 1/4 cup
    • Red chilli flakes - 1 tsp
    • Italian herbs - 1 tsp ( I used oregano,spice mix)
    • Garam masala powder - 1/4 tsp (optional)
    • Salt – as needed
    • Corn flour + Water – 2 tbsp + 1/4 cup to make paste.
    • Bread crumbs – 1 cup (to coat the nuggets)
    • Cooking oil – to deep fry the nuggets
    METHOD
    1. Wash and pressure cook potato in low flame for 2 whistles. Peel the skin, mash and set aside.
    2. In a bowl, take the mashed potato, grated chees, bread crumbs, corn flour, oregano mix, chilli flakes and salt.
    3. Mix well to make a dough without adding water. Cover and let the dough rest for 1 hour in refrigerator.
    4. Take the dough and make shapes. Coat in corn flour paste and bread crumbs. Arrange in a plate.
    5. Cover and let it chill for 30 minutes in refrigerator.
    6. Deep fry in oil under medium flame till it turns golden in color. Serve hot with tomato ketchup.
    METHOD - STEP BY STEP PICTURES
    • Wash and pressure cook potato adding required water. Cook in low flame for 2 whistles. Remove and peel the skin of cooked potato. Mash it well and set aside.
      Potato cheese balls
    • In a wide bowl, take the mashed potato, corn flour. bread crumbs, grated cheese ( Pizza cheese or Cheddar can be used), oregano mix, chilli flakes and salt.  Add garam masala powder if using. Mix well and make dough without adding water.
      Potato cheese balls
    • Cover the bowl with a lid and refrigerate for one hour. Take small balls and roll into cylinders as shown in the figure below.
      Potato cheese balls
    • In a small bowl, mix corn flour + water to make a paste. Take bread crumbs in a wide plate. Dip the prepared cylinder shaped nuggets into the corn flour paste and then roll in bread crumbs to coat well. Arrange all the nuggets in a plate.
      Potato nuggets recipe
    • Cover and Let it rest for 30 minutes in a refrigerator.  Heat oil in a kadai to deep fry.
    • Drop a pinch of dough to check the oil temperature. If it rises to the top immediately, oil temperature is right. Now lower the flame to medium. Drop 3 to 4 nuggets in each batch. Cook patiently in low to medium flame till it turns golden.  Flip it whenever needed. Do not keep the flame high because the outer layer browns faster and cheese starts to ooze out from the balls. Remove when it turns golden in all the sides. Drain the excess oil in a tissue paper.
      Potato nuggets recipe
      Serve with tomato ketchup. Enjoy !

    Note

    • Panko bread crumbs helps to retain the crispness for long time. But you can use homemade bread crumbs too by grinding 4 to 6 bread slices in mixie.
    • You can also double coat the corn flour paste and bread crumbs as I did for my corn cheese balls recipe.
    • Adjust the quantity of chilli flakes and oregano as per your taste.
    • Addition of garam masala is optional and not mentioned in original recipe. I used it.
    • You can make this nuggets ahead and freeze till use. For this, roll the nuggets in bread crumbs and refrigerate it till you deep fry it.
    • I used Cheddar cheese in this recipe. You can use any processed cheese, mozarella, Parmesan etc.
    Try this easy, yummy potato nuggets for your kids. They will love it !
    Potato nuggets recipe


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