Crispy Paneer & Mint-Stuffed Potato Cheese Nuggets
20 minutes
1393 reads
About Crispy Paneer & Mint-Stuffed Potato Cheese Nuggets
Get ready for a flavor explosion! These Crispy Paneer & Mint-Stuffed Potato Cheese Nuggets offer a symphony of textures, from the shatteringly crisp exterior to the soft, cheesy potato filling.Inside, a vibrant mint chutney and creamy paneer add a delightful kick. Perfect for parties, game days, or a simple afternoon indulgence, these nuggets are incredibly easy to make.A guaranteed crowd-pleaser for all ages, this recipe is your secret weapon for delicious snacking.
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook5 minutes
Total20 minutes
Ingredients
Filling
- 4 Potatoes boiled and mashed
- 1 cup Cottage Cheese grated
- 1/2 tsp Ginger grated
- 1 tsp Chili chopped, green
- 1 tbsp Coriander chopped
- 1 tsp Chili Flakes
- 1/2 tsp Chaat Masala
- 1/2 tsp Salt or to taste
Stuffing
- 1 tbsp Mint Chutney
- 50 gm Cottage Cheese cut into small rectangles
Coating
- 1 tbsp All-Purpose Flour maida
- 1 cup Breadcrumb
- Oil for frying
Instructions
- In a large bowl, combine the mashed potatoes, grated paneer, grated ginger, chopped green chili, chopped cilantro, chili flakes, chaat masala, and salt.
- Take a tomato-sized portion of the potato mixture and shape it into a bowl. Add ¼ tsp of mint chutney and a piece of rectangular paneer to the center.
- Gently seal the paneer and chutney within the potato mixture, forming a nugget. Repeat this process for the remaining mixture.
- In a shallow dish, whisk together the all-purpose flour and enough water to create a thin, smooth batter. This batter will help the breadcrumbs adhere and create a crispy coating.
- Dip each paneer-stuffed potato nugget into the flour batter, ensuring it's fully coated. Then, roll the nugget in the breadcrumbs, pressing gently so they stick.
- Repeat the coating process for all the nuggets and set them aside.
- Heat sufficient oil in a deep pan over medium-high heat. Fry the nuggets in batches until they turn a deep golden brown and are cooked through. This will ensure a crispy exterior and a fully cooked interior.
- Remove the nuggets from the oil and place them on a plate lined with absorbent paper to drain excess oil. Serve the hot, crispy nuggets immediately with your favorite dipping sauce or chutney.
Recipe Notes
Good To Know
- For extra crunch, coat the nuggets in a mixture of crushed cornflakes and breadcrumbs before frying or baking.
- If preparing ahead for a party, shape and stuff the nuggets, then freeze them in a single layer; fry or bake directly from frozen, adding an extra minute or two to the cooking time.
- To enhance the minty flavor, mix some finely chopped fresh mint leaves into the potato mixture as well, not just the chutney stuffing.
- For a fusion twist, serve the nuggets with a tangy yogurt dip spiked with roasted cumin powder and a pinch of black salt.
Expert Tips
- For even cooking, ensure the nuggets are roughly the same size.
- Don't overcrowd the pan when frying or baking to ensure crispy nuggets.
- Use a meat thermometer to check the internal temperature of the nuggets reaches 165°F (74°C) for food safety.
Storage Instructions
- Store leftover nuggets in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or air fryer until heated through.
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Recipe Nutrition
Calories: 178kcalCarbohydrates: 10gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 228mgFiber: 1gSugar: 2g
Abhipsa Sahoo
Articles: 17
4 Comments
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I’m eager to make this recipe!
Absolutely mouthwatering! Thanks for sharing.
This looks perfect! Thanks for posting.
Such a beautiful dish! Can’t wait to try it.