Shakkarpara Recipe With Wheat Flour–Wheat Flour Shankarpali Recipe

Shakkarpara/ Shankarpali is a most popular North Indian style deep fried snacks recipe prepared during Diwali and Holi festivals. It is popular in Gujarat and Maharashtra. It tastes mildly sweet and is served as a teatime snack. In South India, it is known as sweet maida biscuit. It is usually added in South Indian mixture. I have already shared that recipe HERE. Traditionally shakkarpara is prepared using maida, sugar, ghee and milk or water.

 Today I have shared shankarpali recipe using wheat flour/ atta. I watched few YouTube video recipes and came up with this version. As I wished,  it came out really well. It was super crunchy and mildly sweet in taste. Sendhil and Raksha loved it very much. They started munching even before it cooled down completely. I was very happy that my first recipe for Diwali and it was a big hit with my family.

 There was no big difference in the ingredients and taste of maida Shakkarpara and wheat flour Shakkarpara. Only thing is the color of wheat flour shankarpali is darker than maida ones. People who are looking for snacks and sweets using wheat flour must give this a try. You will love it for sure. For healthier options, you can also use jaggery instead of sugar and bake them instead of frying in oil. Ok, lets see how to make Shakkar para with wheat flour.

Check out my sweet maida biscuits and spicy diamond cuts too.

 

Shakkarpara Recipe Using wheat flour - Wheat flour shankarpali

Shakkarpara Recipe Using wheat flour - Wheat flour shankarpali

Cuisine: North Indian

Category: Sweet

Serves: 1 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250 ml Wheat flour / Atta - 1 cup Semolina / Sooji / Rava - 1 tbsp ( fine or coarse) Melted ghee - 2 tbsp Sugar - 1/4 cup Water - 1/4 cup (adjust upto 1/3 cup) Cardamom powder - 1/2 tsp Cooking oil - to deep fry

HOW TO MAKE SHAKKARPARA WITH WHEAT FLOUR

1. To make Shakkarpara, heat sugar and water in a kadai.
2. After the sugar is melted, switch off the flame.
3. Add ghee, cardamom powder and set aside to cool.
4. Add wheat flour, sooji, a pinch of salt and make a non-sticky dough.
5. Roll to a thick chapathi and cut into squares.
6. Heat oil to deep fry. Drop a batch of Shakkarpara and deep fry till golden in medium flame.
7. After the bubbles cease, remove the Shakkarpara and cool down to become crunchy.
8. Store in a box and enjoy for a week.

SHAKKARPARA WITH WHEAT FLOUR - STEP BY STEP PICTURES

In a kadai, take sugar and add water, ghee. Heat and melt the sugar. No need to bring any consistency. Switch off the flame. Add cardamom powder. Mix well. Let the sugar water cool down completely. Add wheat flour, semolina / sooji, a pinch of salt and mix well. Knead to a smooth, non sticky dough. Roll into thick 1 inch chapathi and trim the cracked edges. Cut into small squares using a knife or a pizza cutter. Finish the entire dough by making shapes. Collect them in a bowl. Heat oil to deep fry. Drop a pinch of dough. If it rises to the top immediately, oil temperature is correct.  Fry the Shakkarpara in batches in low to medium flame till bubbles cease completely. As soon as you put the shakkarpara in oil, do not disturb it for a minute. It will break it you touch it now. Let it cook in low flame. Then flip and toss it gently. Toss it whenever needed for uniform color. Color of wheat flour shankarpali would be darker than maida ones. So do not panic. Try to cook in low flame patiently by tossing it regularly. It helps to get nice golden color as shown in the pictures. But remember to remove them only after the bubbles cease. Remove them in a tissue paper. It tastes soft when hot. But it becomes crunchy once it cools down completely. Deep fry all the Shakkarpara in batches. Cool down and store in a box. It stays good for one week to 10 days. Enjoy !

Note

You can add sugar and water up to 1/3 cup based on the quality of wheat flour because some flour takes more water while kneading the dough. Deep fry shakkarpara only in low to medium flame else the outer layer darkens soon without cooking inside. So the next day it will become soggy and soft. Similarly deep fry all the batches properly. Even if one batch is not fried well, it will spoil the entire sweet. So please fry them patiently.

Try this yummy shakkarpara with wheat flour, you will love it !

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Thattai Murukku Recipe – Thattai Recipe - Thattu Vadai 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 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

Chitra Ganapathy

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.   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. 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. 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 !

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 !

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

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.

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

Chitra Ganapathy

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)

HOW TO MAKE ICE CREAM BREAD

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.
  
• Add cooking oil and mix everything well to make bread batter. Batter should be thick but pourable as shown in the picture below.
  
• Grease a loaf pan with cooking oil and dust all purpose flour all over the pan. Transfer the bread batter to the pan.
  
• 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.
  
• 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 !

Very good recipes Tags: ice cream bread, ice cream bread with all purpose flour, ice cream cake, cake made with melted ice cream, melted ice cream and flour cake, baking with ice cream

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Chettinad Kalkandu Vadai Recipe - Sweet Medhu Vada / Sweet ulundhu vadai With Video

Kalkandu Vadai (Sugar candy vada) is a Chettinad Special Sweet Medhu Vada Recipe/ sweet ulundhu vadai 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 - Sweet Medhu Vada

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

Cuisine: South Indian

Category: Sweet

Serves: 6

Prep time: 60 Minutes

Cook time: 10 Minutes

Total time: 70 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml White round Urad dal - 1/2 cup Raw rice - 1 tbsp Sugar candy / Kalkandu - 1/3 cup ( I used diamond kalkandu) Salt - A pinch Cooking oil - to deep fry vada

HOW TO MAKE SWEET ULUNDHU VADAI - 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.  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.  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.  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. 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 !

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Baby Corn Bajji Recipe - Baby Corn Fingers 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 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

Chitra Ganapathy

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

HOW TO MAKE BABY CORN BAJJI

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. Add water and make thick bajji batter in flowing consistency. Set aside for few minutes till oil gets heated. 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. Flip and Cook both the sides till it turns golden. Remove the bajji in a tissue paper. 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 !

Very good recipes Tags: Baby corn bajji, baby corn bajji recipe, baby corn fritters, baby corn recipe, baby corn snacks recipe, baby corn recipes, baby corn fingers

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Potato Nuggets Recipe – Crispy Potato Cheese Balls 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 super crunchy and stayed 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.

Potato nuggets recipe / Potato cheese 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

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml 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

HOW TO MAKE POTATO NUGGETS

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. 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. Cover the bowl with a lid and refrigerate for one hour. Take small balls and roll into cylinders as shown in the figure below. 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. 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. 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 !

Very good recipes Tags: potato nuggets, potato nuggets recipe, potato cheese balls, potato cheese balls recipe, mashed potato nuggets recipe, potato recipes, kids recipes, kids snacks

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