veg nuggets recipe, how to make veg nuggets | veggie nuggets

veg nuggets recipe with step by step photos – awesome mix veggie nuggets which are crisp from outside and unbelievable soft from within. these are so good, that within minutes the entire batch gets over. i had got a few recipe requests for veg nuggets. in between adding regular recipes, i also add recipes requested by readers. i have a huge list of recipe requests and i am trying to add reader requested recipes one by one.

veg nuggets recipe

preparing these veg nuggets do take some time. but the best part is that once the mixture is ready, you can refrigerate or freeze it and later fry.

with mixed veggies i always make veg cutlet or veg patties. preparing veg nuggets is similar to making veg patties. i did refer to a few youtube videos for the preparation, but the recipe is my own.

these veggie nuggets are like the nuggets you get in the fast food chains. i have used ground oats for the outer coating, which gives them a very good crisp texture from outside. cheese is also added which gives them a soft texture from within. if cheese is not added, the texture will be like veg cutlet or patties. it won’t be that soft. you can also add grated paneer instead of cheese. if you want, you can skip the cheese too. you can also check this easy paneer nuggets recipe.

potatoes are one of the main ingredients in the recipe. the remaining veggies can be of your choice. i have added minced carrots, steamed green peas and green bell pepper.

always serve veg nuggets hot or warm as then they taste good. you can serve them with any chutney, sauce or dip. these also make for a good party snack or starter.

some suggestions while making veg nuggets

  • the nuggets have to be coated with a flour paste and then breaded with a dry ingredient. so do not skip this step. the coating help in giving them a crisp texture and also does not break them while frying in oil.
  • the oil has to be hot while frying. do not fry at a low temperature, as then the veg nuggets absorb a lot of oil.
  • before frying, test a small batter coated and breaded piece. the small nugget piece should come up quickly in the oil. if it comes slowly or stays at the bottom in the oil, the oil is not hot enough.
  • roast the besan and add. otherwise you may get a faint uncooked aroma in the nuggets. roasted gram flour or sattu can also be added.
  • paneer can be used instead of cheese or you can use both cheese or paneer.
  • instead of processed cheese, you can also use cheddar cheese.
  • add cheese amount as mentioned in the recipe or else the veg nuggets can break in oil while frying.
  • you can add veggies of your choice. if adding cauliflower, broccoli or corn, then steam them and then add. beetroots, cabbage or zucchini can be grated or chopped finely. mushrooms also need to be sauteed and then added. overall keep the entire proportion of veggies to 1.25 cups or 1.5 cups, except the mashed potatoes. if you increase than this proportion, you will have to increase the other ingredients too.
  • the gram flour batter is slightly thin. you can make the batter with all purpose + corn starch flour or maize flour or rice flour or arrowroot flour.
  • a few drops of lemon juice can also be added, for a slight tang.
  • these veggie nuggets can also be pan-fried, shallow fried, baked or air fried. if baking then bake at 180 degrees celsius. brush some oil on the breaded nuggets and bake in a preheated oven for 15 to 20 minutes or more till they are crisp and golden. timing will vary depending on the oven type, make and size.

few more snacks recipes for you!

veg nuggets

Author:Dassana Amit
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Course:snacks,starters
Cuisine:world
Servings (change the number to scale):3 to 4
4.43 from 7 votes
veg nuggets recipe
veg nuggets recipe - crispy veg nuggets made with mixed veggies.

INGREDIENTS FOR veg nuggets

(1 CUP = 250 ML)
  • 250 grams potatoes or 5 medium potatoes or 1.25 cups mashed potatoes (aloo)
  • 50 grams green peas or ½ cup green peas (matar) - fresh or frozen
  • 80 grams carrots or 1 small to medium carrot or ½ cup minced or grated or finely chopped carrots
  • 40 grams capsicum or 1 small to medium capsicum or ⅓ cup finely chopped capsicum (shimla mirch)
  • 1 teaspoon ginger-garlic paste or ½ teaspoon garlic paste + ½ teaspoon ginger paste or ½ teaspoon each of finely chopped ginger and garlic
  • ½ teaspoon dry oregano or any dried herb of your choice
  • ¼ teaspoon red chili powder or cayenne pepper
  • ¼ teaspoon garam masala powder or curry powder
  • ½ teaspooon crushed black pepper or pepper powder
  • 1 tablespoon chopped coriander leaves (dhania patta) or parsley leaves
  • 3 tablespoon roasted besan or corn starch or rice flour or all purpose flour or arrowroot flour
  • ¼ cup grated processed cheese or 25 grams cheese grated
  • salt as required
  • ½ cup quick cooking oats, coarsely ground, can also use bread crumbs or ground corn flakes
  • 2 tablespoon besan + 2 tablespoon water
  • oil for deep frying

HOW TO MAKE veg nuggets

preparation for veg nuggets recipe

  • in a grinder jar or blender add 1/2 cup quick cooking oats.
  • 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.
  • steam or boil 5 medium potatoes and 1/2 cup green peas in a steamer or pan or pressure cooker.
  • chop the coriander leaves and keep aside.
  • roast the besan lightly till it becomes aromatic.

making veggie nuggets

  • while the potatoes are still warm, peel and then mash with a fork or potato masher.
  • now add the cooked green peas, minced or grated or finely chopped carrots, finely chopped capsicum to the mashed potatoes.
  • add all the spices and herbs. season with salt too.
  • 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.
  • mix very well and then add 1 to 2 tablespoon of the ground oats.
  • mix again very well. check the taste and add more salt or spices if required.
  • now make a flat log shape and slice the log into nuggets.
  • you can even take a small portion of the mixture and shape in to nuggets. keep aside.
  • in another bowl, take 2 tablespoon besan and 2 tablespoon water.
  • 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.
  • take each veggie nugget and dip in the gram flour batter.
  • gently turn over so that the gram flour batter coats the nugget. remove and let the excess batter drip off.
  • now place the batter coated veg nugget on the ground oats.
  • gently turn and coat with the oats all over including the sides. alternatively you can even sprinkle the oats all over the nugget.
  • do this for each veggie nugget and keep them aside.

frying veg nuggets

  • heat oil for deep frying in a pan or kadai. 
  • when the oil becomes hot, gently slid the veg nuggets in the oil.
  • do not overcrowd the nuggets in the kadai or pan.
  • fry veg nuggets till they are golden and crisp. remove the nuggets with a slotted spoon.
  • keep them on kitchen paper towels so that extra oil is absorbed. fry the remaining veggie nuggets in batches.
  • serve these veg nuggets with any chutney or sauce or dip.

RECIPE TIPS

  • these veggie nuggets can also be pan fried, shallow fried, baked or air fried.
  • if baking veg nuggets - then bake at 180 degrees celsius. brush some oil on the breaded nuggets and bake in a preheated oven for 15 to 20 minutes or more till they are crisp and golden. timing will vary depending on the oven type, make and size.
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how to make veg nuggets recipe

1. in a grinder jar or blender add ½ cup quick cooking oats.

oats for veg nuggets recipe

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.

oats for veg nuggets recipe

3. steam or boil 5 medium potatoes (250 grams) and ½ cup green peas in a steamer or pan or pressure cooker.

potatoes for veg nuggets recipe

4. when the potatoes become warm, then peel & mash them with a fork or potato masher. if using leftover mashed potatoes, then you will need 1.25 cups mashed potatoes.

potatoes for veg nuggets recipe

5. now add the cooked green peas, ½ cup minced or grated or finely chopped carrots, ⅓ cup finely chopped capsicum to the mashed potatoes.

veggies for veg nuggets recipe

6. add the following spices and herbs – 1 teaspoon ginger garlic paste , ½ teaspoon dry oregano, ¼ teaspoon red chili powder, ¼ teaspoon garam masala powder, ½ teaspooon crushed black pepper or pepper powder, 1 tablespoon chopped coriander leaves or parsley leaves. also add salt as per taste. instead of oregano, you can use dried mix herbs or any dried herb of your choice.

veggies for veg nuggets recipe

7. now add 3 tablespoons slightly roasted besan or ¼ cup grated processed cheese. you can also add corn starch or rice flour or all purpose flour instead of besan. to roast the besan, take a small pan and with continuous stirrings roast the besan till aromatic.

veggies for veg nuggets recipe

8. mix very well and then add 1 to 2 tablespoon of the ground oats. mix again very well. check the taste and add more salt or spices if required.

veggies for veg nuggets recipe

making veg nuggets

9. now make a flat log shape like that shown below.

making veg nuggets recipe

10. gently slice the log and get nuggets. you can even take a small portion of the mixture and shape in to nuggets. i found the log part not so easy, so i finally shaped the nuggets with my hands. keep aside. you can even shape them in to round patties or tikkis. you can even refrigerate or freeze these nuggets and then fry later. in fact the entire mixture can also be refrigerated for a couple of hours before you shape them.

making veg nuggets recipe

11. in another bowl, take 2 tablespoon besan/gram flour and 2 tablespoon water.

making veg nuggets recipe

12. mix very well to a smooth paste. instead of besan you can take half-half of all purpose flour (maida) and corn starch. you can also take rice flour or maize flour or arrowroot flour.

making veg nuggets recipe

13. take each veggie nugget and dip in the besan batter.

making veg nuggets recipe

14. gently turn over so that the besan batter coats the nugget. remove and let the excess batter drip off.

making veg nuggets recipe

15. now place the batter coated nugget on the ground oats. instead of oats you can use breadcrumbs or ground corn flakes.

making veg nuggets recipe

16. gently turn and coat with the oats all over including the sides. alternatively you can even sprinkle the oats all over the nugget.

making veg nuggets recipe

17. do this for each nugget and keep them aside. before you prepare all the batter coated and breaded nuggets, fry a batter coated & breaded small piece of the mixture in oil. if the small piece breaks in oil, then add 1 or 2 tablespoons of the ground oats or breadcrumbs to the mixture and mix again very well. also the oil should be hot, before you test.

making veg nuggets recipe

frying veg nuggets

18. heat oil for deep frying in a pan or kadai. when the oil becomes hot, gently slid the nuggets in the oil.

making veg nuggets recipe

19. do not overcrowd the veg nuggets in the kadai or pan.

making veg nuggets recipe

20. when one side of the veggie nuggets gets light golden, then carefully turn over each nugget with a slotted spoon and fry the other side.

making veg nuggets recipe

21. when the other side also gets light golden, turn over again.

making veg nuggets recipe

22. flip twice or thrice and fry each veg nugget till they get crisp and golden.

making veg nuggets recipe

23. then remove the veggie nuggets with a slotted spoon.

making veg nuggets recipe

24. keep them on kitchen paper towels so that extra oil is absorbed. fry the remaining veggie nuggets in batches.

making veg nuggets recipe

25. serve these veg nuggets with any chutney like coriander chutney or mint chutney or green chutney or tomato sauce or dip.

veggie nuggets recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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43 comments/reviews

  1. I want to add rice to the mixture. How much rice would be recommended and do I need to alter the amounts of other ingredients if I do this??4 stars

    • you can add cooked rice.1/4th cup of cooked rice should be fine with the rest of the ingredients in place. you can even add 1/3 to 1/3 cup, but then you can cut down on the veggies. reduce the veggies by 1/3 to 1/2 cup.

  2. Fantastic in yeast. Easy to make.
    Awesome and yummy food recipes. All recipes are fantastic 👍👌5 stars

  3. Hello,

    I have been following your recipes since a long time now and each one has come out really well and exactly the way it is depicted in the pictures. Your recipes are very simple to follow and though sometimes the recipes may seem to look difficult, the pictures make it so much easier. Thank you so much !!

    I’m planning to try this veg nuggets recipe for a get together at my place. Do I need to roast the besan before I make the dip (point no. 11 in your recipe)?

    • thanks a lot rashmi. if you want you can roast the besan. usually when i pan fry or shallow fry, i dry roast the besan. but when deep frying, the besan does get cooked. so its alright if you do not roast it. though if you want you can lightly roast besan.

  4. I want to make these nuggets a day before party.. You said I can refrigerate it. Should I refrigerate the mixture or make the nuggets, dip it in flour, coat oat and then refrigerate it? Should I freeze it or refrigerate it?

    • you can either refrigerate the mixture or shape the nuggets and refrigerate. only before frying dip the nuggets in batter and then coat with oats. you can either freeze or refrigerate. for one day you can refigerate. but if planning to serve after a couple of days, then better to freeze.

  5. Hi.. Can I use mozzarella cheese for veg nuggets? Which cheese is best for cheese balls- mozzarella or cheddar? Or should I use any other cheese for both the recipes?5 stars

    • mozzarella is a soft cheese, so can become tricky while making the mixture or frying. for cheese balls, you can use cheddar. with mozzarella the balls can break while frying. cheddar will work for both the recipes of nuggets and cheese balls or you can use the regular processed cheese.

  6. मैंने ये रेसिपी ट्राई की थी सभी ने बहुत पसंद की
    शुक्रिया इन सभी रेसिपीज़ के लिए ????????

  7. I hv this long story to share. Honestly I nvr loved cooking. I cld only make tea?recently I hv got married. somehow managed at in-laws house. But then we both hv shifted to Bangalore and things were getting worse. Coz I only cld prepare Dal?. Every weekend either we used to go out to eat something nice & special or home delivery. One day I was just looking for some recipe and saw ur site… It’s been 2 months now, no going out & no home delivery?☺️ I hv became a chef now? and now my husband invites his friends for lunch. Till now I hv made almost 10 -12 recipes from ur channel. & I must say everytime I am getting super compliments… U r such a kitchen Guru?? I never knew that I can ever make such delicious recipes with so ease.?Thank u so much for sharing ur kitchen with us???3 stars

    • it gives us immense pleasure to know this we had started our site to help the amateur cook and glad to know we could help you 🙂 thankyou for your kind and encouraging words, god bless you and you are always welcome.

  8. not exactly nuggets to speak but once I used left over broken vermicelli to give the crispy outer coating. that worked well too. in my opinion corn flour is great to prepare the dipping slurry too.

  9. Simply love visiting you website. Thanx so much for sharing your wonderful recipes…:)

  10. it looks so delicious .The instructions are super clear. you are my cooking guru . we are ekalavyas scattered around the world!!!Thanks so much.

  11. I wud like to airfry them, I have philips airfryer, can you please help me with temperature and the timing as well. Thanks.

    • use 200 degrees centigrade. timing you will need to keep a check. just remove after 4 minutes and check. also use no oil or brush with less oil if air frying.

  12. You are really great boss. It’s awesome recipe. I like the way explain all small small things which really helpful for us. Great job5 stars