Crispy Matar Nuggets
Winter in India means one thing: the vegetable market is flooded with sweet, fresh Green Peas (Matar). We usually turn them into Matar Paneer or Aloo Matar, but today, let’s make something fun, crispy, and absolutely addictive.
Meet the Crispy Sooji Matar Nuggets.
Forget the frozen potato nuggets; these homemade green gems are crunchy on the outside, soft on the inside, and packed with the goodness of fresh peas. The binding comes from Sooji (Semolina), making them lighter and crispier than flour-based snacks.
Topped with a dust of spicy Peri Peri Masala and served with a tangy Mayo-Dip, these nuggets are guaranteed to be the new favourite snack for your kids (and you!).
Got some peas in the fridge? Let’s turn them into gold!
Major Ingredients & Smart Substitutes:
Fresh Green Peas
The star ingredient! Fresh peas offer natural sweetness.
Sooji
Acts as the binding agent. It cooks into a dough and crisps up beautifully when fried.
Sesame Seeds
Adds a nutty crunch that pairs perfectly with winter snacks.
Corn Flour
Used for coating the nuggets to seal them and make them extra crunchy.
👉 Pro-Tips for the Perfect Crunch
Cool Before You Shape: Once you cook the Sooji-Matar mixture into a dough, do not try to shape the nuggets immediately. Let the mixture cool down completely. If you shape warm dough, it will likely break or melt inside the hot oil. Patience gives the perfect shape!
Crispy Matar Nuggets
A golden-fried winter snack made with crushed green peas and semolina dough, seasoned with chilli flakes and sesame. Served with a custom spicy mayo dip.
Ingredients
The Green Base
- 1 cup Green Peas (Matar) Fresh or Frozen
- 1 tsp Green Chilli & Ginger Paste
- 1 cup Sooji
- 2 cups Water
The Masala Tempering
- 2 tbsp Oil
- 1 tsp Chilli Flakes
- 1 tsp Oregano / Mixed Herbs
- 1 tsp Sesame Seeds (Til)
- 1 tsp Salt
The Coating & Finish
- 2 tbsp Corn flour
- 1 tsp Peri Peri Masala for sprinkling
- Oil for deep frying
The Special Dip
- 2 tbsp Mayonnaise
- 1 tbsp Tomato Ketchup
- 1 tsp Peri Peri Masala
- 1 tsp Chilli Flakes
Instructions
The Green Crush
– In a mixer jar, add Green Peas, Green Chilli-Ginger Paste, and a tiny splash of water.– Pulse: Crush it coarsely. You don't want a fine chutney; you want small chunks of peas for texture.ㅤㅤㅤㅤThe Aromatic Water
– Heat 2 tbsp oil in a kadhai or pan.– Add Sesame Seeds, Chilli Flakes, and Oregano. Let them sizzle for 10 seconds.– Add the Crushed Matar Paste into the oil and sauté for 1 minute to remove the raw smell.– Pour in 2 cups of water and add Salt. Bring this to a rolling boil.ㅤㅤㅤㅤMaking the Dough
– Lower the flame. Slowly add 1 cup Sooji while stirring continuously with the other hand.– Cook: Keep stirring vigorously to avoid lumps. The Sooji will drink up all the water very quickly.– Cook until the mixture leaves the sides of the pan and comes together like a soft dough ball.– Rest: Switch off the gas and let the dough cool down completely.ㅤㅤㅤㅤShape & Coat
– Once cool, grease your hands with a little oil.– Take a portion of the dough and roll it into a log/cylinder. Cut it into bite-sized pieces (nuggets). You can shape them into squares, rounds, or cylinders.– The Crunch Coat: Take the nuggets and roll them lightly in dry Corn Flour. Dust off the excess. This prevents them from absorbing oil.ㅤㅤㅤㅤ
Golden Fry
– Heat oil in a deep pan. The oil should be medium-hot.– Drop the nuggets carefully. Fry on medium flame.– Patience: Don't touch them for the first minute, or they might break. Flip gently once they firm up.– Fry until they turn crispy and golden brown.ㅤㅤㅤㅤThe Masala Finish & Dip
– Remove nuggets on a tissue paper. Immediately sprinkle Peri Peri Masala while they are hot so it sticks.– Make the Dip: In a small bowl, whisk Mayonnaise, Ketchup, Peri Peri, and Chilli Flakes.– Serve the hot, crunchy nuggets with this creamy dip!ㅤㅤㅤㅤ
Watch me cook this live:
Don’t just read the recipe—see exactly how to get that perfect texture in 4k quality.
