PREPARATION

1. Take a pressure cooker, add 540 grams potatoes, 1 litre water and cover it with lid and cook until you hear 3 whistles.
2. Remove it from heat and peel the potatoes.
3. Transfer this into a mixing bowl and mash the potatoes with the help of a food masher.
4. Add 200 grams grated paneer, 1 teaspoon green chili, 2 tablespoons corn flour, 15 grams bread crumbs, 75 grams onions, 1/2 teaspoon chilli flakes, 1/2 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon chaat masala, 1 1/2 tablespoons coriander, 10 milliliters lemon juice and mix all the ingredients well.
5. Take some mixture in your hand and shape it into a nugget.
6. Keep aside.
7. In a mixing bowl, add 60 grams all purpose flour, 30 grams corn flour, 1/4 teaspoon black pepper, 1/4 teaspoon salt, 160 milliliters water and mix it well to make a thick batter.
8. Dip the prepared nugget in all purpose flour paste and then roll it in bread crumbs mixture.
9. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
10. Drain it on an absorbent paper.
11. Serve hot.

Corn & Suji Nuggets

Servings - 2 - 3

INGREDIENTS
Water - 750 milliliters
Salt - 1/2 teaspoon
Semolina - 250 grams
Water - 500 milliliters
Sweet corn - 140 grams
Grated paneer - 100 grams
Processed cheese - 70 grams
All purpose flour - 45 grams
Cumin powder - 1/2 teaspoon
Chilli flakes - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Salt - 1/2 teaspoon
All purpose flour - 155 grams
Corn flour - 75 grams
Water - 450 milliliters
Bread crumbs - for coating
Oil - for frying
Mayonnaise - 50 grams
Schezwan chutney - 40 grams