Crispy Yam and Paneer Nuggets are as the name suggests yummily crispily delicious. Serve them at your get-together and see them vanish from the serving plates.
Time required: 1 Hour
Ingredients:
1.5 Cups Cooked Yam / Suran / Suvarna Gedde
1 tsp Chili Powder
2 tsp Coriander powder
Few sprigs Coriander leaves, chopped finely
1″ Ginger, grated
3 – 4 tbsp Breadcrumbs
Oil for deep frying
Salt to taste
For the stuffing:
1/2 cup Grated Paneer / Cottage Cheese
1 tsp Chili Flakes
Salt to taste
For the coating:
2 tbsp Maida / refined flour
3 tbsp Corn flour
Salt and Pepper or Chili flakes to taste
1/2 Cup Bread crumbs
Method:
For the stuffing, mix the ingredients for the stuffing and divide into small balls.
In another mixing bowl, mash Yam and add Chili Powder, Coriander Powder, Coriander leaves, Ginger, Salt, and Breadcrumbs. Mix well. Divide into equal balls.
For the coating, mix the ingredients except for the bread crumbs with enough water to make a paste. Ensure that it is not too thin.
Flatten each of the Yam balls.
Place the Paneer ball in the middle.
Close the nugget and flatten lightly.
Dip the nuggets in the coating mixture. Roll them into the bread crumbs. If you have time, refrigerate for an hour.
Deep fry until golden brown. Remove them on a kitchen towel. Serve hot with your choice of sauce and salad.
