Potato nuggets recipe with step by step photo and video recipe. Potato nuggets are a very popular potato snacks recipe made from mashed potatoes. Crunchy, tasty and simply irresistible snacks recipe Now you can have the perfect, crispy and cheesy homemade spicy mashed potato nugget.
I am not going to tell you that this is a very healthy food, or that you can really count on it to serve to all kinds of guests. I would rather say that, even though it is a very enjoyable food, and a favorite of everybody, “everybody” cannot have it, such as diabetic people or them with high cholesterol. I will recommend to either not include it in the fare, or make the effort to include other, evenly tempting options specifically for those guests, for example, paneer tikka, veg soya kebabs or even baked pizza tokri and Cheese Exotica Fingers, Veg Spring Rolls, Paneer Cutlet, Crispy French Fries Recipe, Bread Rolls Stuffed, Crispy Cheese Corn Kebab, Steamed Bread Rings
If you have water right after having the fried food, you feel heavier and it can totally kill the appetite for dinner. So try to dissuade your guests, especially kids to have water right after eating the potato nuggets as well as other fried food. While hot beverages like tea or coffee can rather stimulate the digestion of non-saturated fat, cold beverages and water can cause it to solidify, and accumulate in the muscles. Read this article to know more.
I can understand if you find all the suggestions too complicated, so I will narrow it down to two things— have fried potato nuggets in controlled portions and don’t have water immediately after having it. You can also choose from these options, like, Poha cutlet, Macaroni cheese balls, bread rolls, potato vermicelli cutlet.
In addition to this you can also try these collections:
Potato Nuggets Recipe Video
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I am using regular Amul cheese in this recipe, you can use other variants like cheddar or mozzarella, or even a stick of paneer would taste very nice. Potatoes are excellent stress busters, whereas, deep-fried-potato, is a fatty food, and high on calories. But having it occasionally is alright, because you are going to need some calories on the day end, and if you totally ban it out of your life, you can even face malnutrition.
You can store the bread crumb coated potato nuggets in the refrigerator for later use but don’t keep it for more than a day. Try to avoid refrigerated food as much as you can.
How to make Potato Nuggets:
(Step by step process shots)
- Firstly, put boiled potatoes in a mixing bowl and mash it with your hands or you can also grate the boiled potatoes or can mash it by using potato masher.
- Now add finely chopped onion, freshly grated ginger, freshly crushed garlic and all the spices garam masala, Italian mixed herbs, chopped coriander leaves, black pepper powder, amul processed cheese, salt to taste, red chilly flakes and mix all the ingredients until well combined.
- Lastly, add 2tbsp cornflour and 2tbsp grounded Oats for binding and mix it well. If you don’t like oats then you can add bread crumbs instead of oats for binding.
- If the mixture is sticky then add more oats flour or bread crumbs accordingly.
- Take a generous portion of mixture and roll it in your palms to make medium size ball. You can give any desired shape of your choice like oval shape or in the shape of tikki. Repeat the same process to make rest of the balls.
- Grease your palms with little oil if the mixture is sticking to your hands while rolling.
- Put 2 tbsp all purpose flour and 2 tbsp cornflour in a deep bowl and make a thin batter by using water. Mix it well till no lumps.
- Dip each potato nuggets one by one with flour past, gently turn over, remove and let the excess batter drip off and then coat it with bread crumbs all around the balls.
Prepare rest of the potato nuggets in the same way.
- Keep it in a refrigerator to make the mixture firm but if you don’t have time can fry it instantly.
- Heat oil in a deep pan on medium heat, once the oil becomes hot drop each potato nuggets one by one slowly into it. Do not overcrowd the pan, fry potato nuggets in batches.
- Fry potato nuggets on medium flame until they are golden brown and crisp, while turning occasionally. This would take 3-4 minutes.
- Take out the potato nuggets over a paper towel or an absorbent paper to remove excess oil. Fry the remaining potato nuggets in batches.
- Serve hot with any chutney or sauce of your choice.
Cook’s Tips:
- FIrst of all, you can also add green chilly instead of red chilly flakes or if you don’t want to eat spicy can skip also.
- Oil should be hot enough while frying the potato nuggets, do not fry at low temperature otherwise it will get break and absorbs lots of oil.
- Instead of processed cheese you can add any cheese like cheddar of your choice.
- Remove and let the excess batter drip off the balls and then coat it with bread crumbs all around it. As a result, the balls crispy and also does not get break while frying.
Some common questions about Potato Nuggets
- How to cook potato nuggets in oven: Pre-heat oven at 400°F and pop into the oven, for about 25-30 minutes.
- Are potato nuggets the same as tater tots: Somewhat similar to tater tots.
- What are frozen potato nuggets: Frozen potatoes are pre-packed and half cooked nuggets sold by many companies.
More related recipes:
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Here’s the recipe
Potato Nuggets Recipe
Ingredients
Ingredients:
- 300 grams Potatoes 4-5 medium sized boiled and mashed
- 2 tbsp Oats grounded
- 1/3 cup Onions finely chopped
- ¼ cup Amul Cheese grated & processed
- 2 tbsp Cornflour
- Coriander leaves Freshly chopped
- ½ inch ginger Grated
- 5-6 Garlic freshly crushed
- ½ tsp Italian mixed herbs
- Salt
- Red chilli Flakes
- ½ tsp Black pepper powder
- ½ tsp Garam masala
To make flour paste:
- 2 tbsp All purpose flour
- 2 tbsp Cornflour
For Coating:
- Bread crumbs as required
- 5 tbsp Oil for Deep Frying
Instructions
How to make:
- Put boiled potatoes in a mixing bowl and mash it with your hands or you can also grate the boiled potatoes or can mash it by using potato masher.
- Now add finely chopped onion, freshly grated ginger, freshly crushed garlic and all the spices garam masala, Italian mixed herbs, chopped coriander leaves, black pepper powder, amul processed cheese, salt to taste, red chilly flakes and mix all the ingredients until well combined.
- Lastly add 2tbsp cornflour and 2tbsp grounded Oats for binding and mix it well. If you don’t like oats then you can add bread crumbs instead of oats for binding.
- If the mixture is sticky then add more oats flour or bread crumbs accordingly.
- Take a generous portion of mixture and roll it in your palms to make medium size ball. You can give any desired shape of your choice like oval shape or in the shape of tikki. Repeat the same process to make rest of the balls.
- Grease your palms with little oil if the mixture is sticking to your hands while rolling.
- Put 2 tbsp all purpose flour and 2 tbsp cornflour in a deep bowl and make a thin batter by using water. Mix it well till no lumps.
- Dip each potato nuggets one by one with flour past, gently turn over, remove and let the excess batter drip off and then coat it with bread crumbs all around the balls. This helps in making the balls crispy and also does not get break while frying. Prepare rest of the potato nuggets in the same way.
- Keep it in a refrigerator to make the mixture firm but if you don’t have time can fry it instantly.
- Heat oil in a deep pan on medium heat, once the oil becomes hot drop each potato nuggets one by one slowly into it. Do not overcrowd the pan, fry potato nuggets in batches.
- Fry potato nuggets on medium flame until they are golden brown and crisp, turning ocasionally. This would take 3-4 minutes.
- Take out the potato nuggets over a paper towel or an absorbent paper to remove excess oil. Fry the remaining potato nuggets in batches.
- Serve hot with any chutney or sauce of your choice.
Notes
Nutrition
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