How to make easy cheesy homemade vegetable nuggets recipe | mccain style veggie nuggets

Vegetable nuggets are a delicious alternative to the traditional meat based nuggets.If you are a vegetarian and want a healthy tasty snack , these veggies nuggets are really meant for you. Let’s learn how to make these at home and how can we enjoy them in the best possible ways.

The beauty of these vegetable nuggets is that they are very versatile. You can use a wide variety of vegetables and ingredients to create these nutritious snack.

Vegetable nuggets by fast food chain joints

Big restaurants and food chain joints like McDonald’s, KFC and Burger king have their own version of these veg nuggets, with a little here and there changes in the spices and ingredients used.These nuggets are primarily made using vegetable mix ( also might include cheese and potatoes ), bread crumbs and seasonings. They are comparatively lower in fat and calories to the chicken nuggets,offering a flavourful, healthy and satisfying fast food snack option.

Homemade vegetable nuggets 

Although you get a quick, easy and convenient option of making these vegetable nuggets at home without prep work,using McCain’s ready made Veg nuggets which ofcourse being packaged food has its own cons.

So still making these veg nuggets at home comes with added benefits. You have complete control over all the ingredients, ensuring they are fresh, clean and fall under your own healthy dietary needs. Plus you can  customize it to suit your own taste buds.You can enjoy them with any chutney or dip of your choice.

Baking vegetable nuggets recipe 

Baking vegetable nuggets instead of frying,using an oven or air fryer can turn them more healthy.It can reduce the amount of calories and increase the crispy texture.Bake at 200⁰C for 15 minutes.

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f.a.q

Can I freeze homemade veggie nuggets ?

Yes, you can freeze them in an air tight container for about 3 months.

Are veg nuggets healthier than chicken nuggets ?

Generally yes, veggie nuggets are lower in fats and calories.They contain more fibre and vitamins.

How can I make veg nuggets gluten free ?

Here you just need to use gluten free bread crumbs and gluten free batter for coating.

Are there any vegan cheese options for cheesy veg nuggets ?

Yes, you can use vegan cheese and Tofu.

Video recipe of How to make restaurant style cheese veg nuggets

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Recipe card of How to Make cheesy mixed vegetable nuggets

How to make easy cheesy homemade vegetable nuggets recipe | mccain style veggie nuggets

Enjoy veg nuggets fried or baked

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Appetizer

Cuisine Indian

Servings 16

Calories 160 kcal

Ingredients

  

• 1 tbsp Oil
• 1/2 tsp Cumin / Zeera
• 1 tsp Garlic paste / Lasan
• 1 tsp Ginger paste / Adrakh
• 1 finely chopped Onion
• 1 tsp Chilli paste
• 1/4 cup shredded Carrot / Gajar
• 1/4 cup grated Cauliflower / Gobhi
• 1/4 cup grated Cabbage / Pata ghobi
• 1/4 cup finely chopped Capsicum / Shimla mirch
• 1/4 cup frozen or boiled peas / Matar
• 1/4 cup frozen or boiled Sweet corn / Makki
• Salt to taste / Namak
• 1/2 tsp Pepper / Kali or salad mirch
• 1 tsp Coriander powder / Dhaniya
• 1 tsp Chaat masala
• 1/4 cup pressure cooked Kidney beans / Rajma
• 1/4 cup pressure cooked White Chickpeas / Kabuli channa
• 100 gm Cottage cheese / Paneer
• 1/4 cup Cheddar cheese
• 1 tbsp Bread crumb

BATTER – Made twice

• 1/2 cup Refined flour / Maida
• 1/2 cup Corn flour
• 1 cup Water
• 1/4 tsp Salt
• 1/4 tsp Chilli flakes

COATING

• 1 cup crushed Corn flakes
• OIL TO FRY

Instructions

 

• In hot Oil add Cumin and let it to crackle on low for couple of seconds.
• Drop in Onion.Saute over medium for a minute and then add Garlic-Ginger paste and Chilli paste.
• Continue sauting for a minute,then add all the veggies, spices and Salt.
• Sauté till veggies get tender.Noe add Kidney beans and Chickpeas.Mix and mash using spatula.
• Next add and mix Cottage cheese and Cheddar cheese .
• Put off the stove and let it cool down.
• Mix Bread crumb,spread over a plastic wrap or a cling film to about 1 inch thick.
• Wrap and freeze for an hour.
• Take out and cut in any shape or size.
• Make a batter using all the above listed ingredients for the batter.Dip the nugget and then coat it with crushed Corn flakes.
• Deep fry in hot Oil over medium heat till crisp golden brown.
• Serve hot with chutney or ketchup.

Note

• Frozen Peas and Sweet corn are soft thus they are not required to be boiled.
• Black Pepper has a more strong flavour than white Pepper.
• Instead of using Potatoes for binding,we have used Kidney beans and Chickpeas.
• If you don’t have Cheddar cheese add processed cheese.
• You can keep this veg mix in freezer for about a week and snack it when you want.
• Repeat step no 10 to get extra crisp nugget and a thick outer coating.p
• You can even bake the veg nuggets in an oven or air fryer instead of frying,

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Best Golguppa | Puchka | Panipuri | Gupchup | Pani Ka Batasha Recipe

Golguppa | Puchka | Panipuri | Gupchup | Pani Ka. Batasha |  How to make Suji Golgappa | How to Make Golgappa and Golgappa Pani Recipe at Home | How to Make Atta Golgappa Recipe | How to Make Khatta Meetha Pani for Golgappa

Golgappa is the most popular and loved street food snack of India, in English it is known as “water Balls” . It is known by different names in different regions like Pani puri in Maharashtra, Puchka in West Bengal, Gupchup in Odisha and Pani ka Batasha in various other regions of the country. There is as such no major difference between the recipes behind all these names but little here and there in the size of the puri and use of ingredients. It’s a crispy ball stuffed  with little filling and then filled with spicy and tangy water.

How many calories does one golgappa have ?

Golgappa can be said relatively a low calorie snack.One golgappa can contain approximately 30 to 50 calories depending upon its size and the ingredients added to it.

In which state when and where was golgappa originated or invented ?

According to Pushpesh a prominent food historian golgappa was originated in Uttar Pradesh and Bihar about 100 or 125 years ago. It is also possible that golgappa was made out of Raj kachori or vice versa.

What is Dahi golguppa ?

Dahi golgappa is a form of golgappa chaat, it can be said somewhat similar to Raj kachori., Here golgappa is filled or served with creamy and tangy curd, flavored with sweet spicy chutney and some spices

Is Golgappa healthy ?

Golguppsa are like small fried puri’s usually made using Semolina (Suji) and wheat flour.Avoid eating too many Golgappa, as it might lead to digestive issues, hygiene problems if eating from an unhygienic road side stall.It not baked consuming too many golgappa can also give you high calorie count and high carbohydrate intake.

Golgappa variations 

With changing times unique twist and variations can be seen in traditional golguppa recipe.Few such recipes are like Chocolate golgappa and golgappa cake, 

What is Ragda Pani puri ?

In Maharashtra spiced mashed filling of white chickpeas or white peas is often used in Pani puri.

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Video recipe of How to make Suji Golgappa With Pani

Golguppa | Puchka | Panipuri | Gupchup | Pani Ka. Batasha |  How to make Suji Golgappa | How to Make Golgappa and Golgappa Pani Recipe at Home | How to Make Atta Golgappa Recipe | How to Make Khatta Meetha Pani for Golgappa. You can check out few more snack recipes – Pyaz Kachori, Bhakarwadi, Dhuska, Atta Tikki Roll, Cheese Burst Double Crust Pizza

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Recipe card of How to Make Golgappa and Golgappa Pani Recipe at Home

Golguppa | Puchka | Panipuri | Gupchup | Pani Ka Batasha

Beloved street food of India'

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Appetizer

Cuisine Indian

Servings 40

Calories 40 kcal

Ingredients

  

DOUGH

• 1/2 cup Semolina / Suji
• 1/4 tsp Salt
• 1/2 tbsp Wheat flour / Atta
• 3/8 cup Water
• Oil for frying

POTATO STUFFING

• 3 boiled Potatoes / Aloo
• Salt to taste
• 1/2 tsp Black Salt / Kala Namak
• 1/2 tsp Green chilli paste / Hari mirch
• 1/2 tsp roasted Cumin powder / Zeera
• 1 tsp Chaat Masala
• 4-5 tsp Tamarind pulp / Imli
• 1-2 tbsp boiled Bengal gram / Kal channa

PANI

• 100 gm Tamarind pulp / Imli
• Salt to taste
• 1/2 tsp Black pepper powder / Kali mirch
• 1 tsp full Coriander chutney / Dhaniya or 1/2 cup chopped Coriander
• 1/2 tsp Green chilli paste / Hari mirch
• 1/4 tsp Ginger powder / Saunth or 1 inch fresh Ginger / Adrakh paste
• 1/2 tsp Black Salt / Kala Namak
• 1 tsp full Dry Mint / Pudina or 1 cup chopped fresh Mint
• 1/2 tsp roasted Cumin powder / Zeera
• 1 tsp Chaat Masala
• 1 tbsp crumbled Jaggery / Gud
• 1 Litre chilled Water
• 1/2 tsp Red chilli powder
• 1/2 cup Masala Boondi

Instructions

 

• Put Semolina,Salt and Wheat flour all together make a soft dough using warm Water.
• Cover the dough with damp cloth and let to set for at least 30 minutes.
• Then divide dough in two equal parts.Smear surface with Oil and roll out dough into a sheet or to say a big roti.This sheet should be neither too thin nor too thick.
• Taking a 1+1/2 inch cookie cutter cut roundels.which are just like small Puri’s.
• Fry Puri’s in hot Oil and when the Puri’s puff up put heat over low and fry the Puri’s over low till they get golden in colour flipping in between upside down.
• Strain out and keep over sieve till excess Oil drips off.
• To make Pani Puri Pani Add all the ingredients listed for Pani ( Water ) except Masala Boondi and strain out this spice mixed Water.
• Now add the Masala boondis.
• On the other side make a Potato stuffing by first taking mashed boiled Potatoes then add and mix in all the ingredients mentioned for Potato stuffing.
• Now every thing is ready.Make a hole in your Puri stuff in made Potato mix with little Spicy Water.ENJOY !

Note

• If you are making lots of Puri’s at once cover the once already made with damp cloth otherwise they won’t puff up in hot Oil.
• If the sheet is too thin your Puri’s won’t puff up and if sheet is thick though Puri’s will puff up but they will get thick and hard on one side.
• To make puri’s crisp fry on low heat.
• If the Puri’s are fried in too hot Oil that is more hot than required then the Puri’s will become flat like Papdis.

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Quick and easy to make homemade vegetables samosa roll | Veggie samosa roll fusion recipes

Veg samosa rolls are somewhat similar to the popular Samosa but these have their own different filling and way of folding pattern.It can be said these Savory treat combine the essence of Samosa but with a modern twist, making these Samosa veg rolls versatile and appealing to wide range of palates.

What are veg samosa rolls?

Veg samosa rolls are a fusion of samosa and spring roll.They have a crisp outer layer made using thin dough sheet filled with spiced vegetable mix not necessarily using Potatoes as in the Samosa. These are rolled in cylindrical shape as the spring rolls and then baked or fried.

These Samosa rolls are more convenient to make specially for those who find difficult to wrap a Samosa.

Veg samosa roll variations 

Samosa veg rolls can be customised according to personal preference and dietary plans.Some of the variations can be Cheese spinach samosa roll, Paneer samosa roll, Tofu samosa roll, Dal samosa roll and the list of ideas can be endless.

Popular Accompaniment 

Veg samosa rolls can be best enjoyed hot and crisp  with sauce, chutney or dips like Mint chutney, Green chilli chutney, Tomato sauce, Sweet and sour Tamarind chutney.

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Video recipe of easy and quick veg samosa rolls at home

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Recipe card for vegetable samosa roll

Quick and easy to make homemade vegetables samosa roll | Veggie samosa roll fusion recipes

Easy to make Samosa with different healthy veg filling

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Appetizer

Cuisine Indian

Servings 8

Calories 305 kcal

Ingredients

  

FOR DOUGH

• 1+1/2 cup Refined Flour / Maida
• Salt to taste
• 1/4 tsp Nigella / Kalonji
• 1/4 tsp Coarsely crushed Black pepper / Kali Mirch
• 3 tbsp Oil
• Water

FOR FILLING

• 250 gm Spinach / Palak
• 250 gm Fenugreek / Methi
• 1 tbsp Coriander / Dhaniya
• 2 Spring Onions / Hara Pyaz
• 1 tbsp Green Peas / Matar
• 1 Medium Carrot / Gajjar
• 1/2 Capsicum / Shimla Mirch
• 8 Garlic / Lahsun
• 1” Ginger / Adrakh
• 2-3 Green Chillies
• 1 tbsp Oil
• 1/2 tsp Cumin / Zeera
• 1/2 tsp Coriander Seeds / Dhaniya Beej
• Salt to taste
• 1/2 tsp Chaat Masala
• 1/2 tsp Dry Mango powder / Aamchur
• 1/2 tsp Garam Masala

Oil for Frying

Instructions

 

• Finely chop all the veggies-Spinach, fresh Fenugreek ,Capsicum, Carrot, spring Onion Including Garlic,Ginger and Chillies.
• Heat Oil in a pan and then add Cumin,let it to crackle.
• Then add Coriander seeds and finely chopped Carrot.
• Sauté it for couple of minutes and then add rest of the chopped veggies, Peas, fresh Coriander along with Salt,Chaat Masala,Dry Mango powder and Garam Masala.
• Keep on sauting the veggies on medium to high heat till it’s tender and dry stirring in between.
• When done keep aside and let it cool down.
• Knead the Flour into a soft dough with Water adding Salt,Nigella,Black Pepper and Oil.
• Cover and let it rest for about 15 minutes.
• Then divided the dough into small portions to roll out into small thin rotis.
• Place the filling over it,then close the sides over the filling and make a small cylindrical shaped snack sealing the edges with water.
• Fry these cylinder shaped rolls in hot Oil over medium heat till golden brown.
• Serve hot with sauce or chutney.

Note

• Ensure the dough is rolled out as thin as possible.
• Seal the edges of the samosa roll properly to avoid the filling to leak during frying.
• To make samosa veg roll crisp fry on low.
• Slightly cool before serving to avoid mouth burning.
• Don’t over fill the stuffing to avoid burst opening the roll while cooking. 
• Veg samosa rolls can be best enjoyed fresh.
• Reheat leftover samosa veg rolls in oven not microwave to avoid getting soft.

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