| Ingredients | Protein Content |
|---|---|
| For the Nuggets | |
|
2 1/2 cups
Aashirvaad Soya Chunks
|
54.5 g |
|
2
Medium sized potatoes
|
4.8 g |
|
3
Breadcrumbs
|
6.21 g |
|
2 tbsp
Grated cheese
|
4.2 g |
|
1 tbsp
Chilli flakes
|
0 g |
|
1 tsp
Coriander leaves
|
0 g |
|
1 tsp
Butter
|
0 g |
|
Salt to taste
|
0 g |
| For the Batter | |
|
1 tbsp
Refined flour
|
0.81 g |
|
1 tsp
Pepper powder
|
0 g |
|
1/2 tsp
Salt
|
0 g |
|
1 Bowl
Breadcrumbs
|
16 g |
Ingredients
These recipes are to be enjoyed as part of a diversified balanced diet.
How To Prepare
Soak the soya chunks in warm water for 10 minutes.
Boil the potatoes in a cooker medium flame.
Remove the soya chunks from water and blend it well in a blender with 3 slices of bread.
Peel the skin from the boiled potatoes and grate it.
In a blow, add the grated potatoes, soya chunks mixture with bread, 2 tablespoon gratred cheese and mix it all well by hand. Add in the mixture, chilli flakes, coriander leaves, butter and salt.
Mix it all well and shape it into small nuggets.
For the batter, in a large bowl, mix the refined flour, pepper powder, salt. Add in some water to get a pourable consistency.
Coat the nuggets with the wet batter and then with bread crumbs.
Heat the oil in medium flame, and fry the nuggets once oil is heat enough. Take the nuggets out once they have a golden brown color.
Serve the soya nuggets when warm.
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