Step 1

In a grinder jar or blender add 1/2 cup quick cooking oats.

Step 2

Blitz or pulse till you get a coarse texture like. If you do not have oats, then use 4 to 5 slices of leftover bread. Break them and add to the grinder. Grind to a semi fine mixture. Remove the ground oats in a plate or tray.

Step 3

Steam or boil 5 medium potatoes and 1/2 cup green peas in a steamer or pan or pressure cooker.

Step 4

Chop the coriander leaves and keep aside.

Step 5

Roast the besan lightly till it becomes aromatic.

Step 6

While the potatoes are still warm, peel and then mash with a fork or potato masher.

Step 7

Now add the cooked green peas, minced or grated or finely chopped carrots, finely chopped capsicum to the mashed potatoes.

Step 8

Add all the spices and herbs. Season with salt too.

Step 9

Then add 3 tablespoon slightly roasted besan and 1/4 cup grated processed cheese. You can also add corn starch or rice flour or all purpose flour instead of besan.

Step 10

Mix very well and then add 1 to 2 tablespoon of the ground oats.

Step 11

Mix again very well. Check the taste and add more salt or spices if required.

Step 12

Now make a flat log shape and slice the log into nuggets.

Step 13

You can even take a small portion of the mixture and shape in to nuggets. Keep aside.

Step 14

In another bowl, take 2 tablespoon besan and 2 tablespoon water.

Step 15

Mix very well to a smooth paste. Instead of besan (gram flour) you can take half-half of all purpose flour (maida) and corn starch. You can also take rice flour or maize flour.

Step 16

Take each veggie nugget and dip in the gram flour batter.

Step 17

Gently turn over so that the gram flour batter coats the nugget. Remove and let the excess batter drip off.

Step 18

Now place the batter coated veg nugget on the ground oats.

Step 19

Gently turn and coat with the oats all over including the sides. Alternatively you can even sprinkle the oats all over the nugget.

Step 20

Do this for each veggie nugget and keep them aside.

Step 21

Heat oil for deep frying in a pan or kadai.

Step 22

When the oil becomes hot, gently slid the nuggets in the oil.

Step 23

Do not overcrowd the nuggets in the kadai or pan.

Step 24

Fry till they are golden and crisp. Remove the nuggets with a slotted spoon.

Step 25

Keep them on kitchen paper towels so that extra oil is absorbed. Fry the remaining veggie nuggets in batches.

Step 26

Serve these veggie nuggets with any chutney or sauce or dip.