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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunchbox Idea, Snack
Cuisine Indian Fusion
Servings 4
Calories 220 kcal

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.
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  • The 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.
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  • Making 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.
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  • Shape & 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.

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  • 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.
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  • The 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!
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Keyword Crispy Veg Nuggets, Green Peas Snack, Matar items, Matar Nuggets, Peas recipes for kids, Sooji Matar Cutlet, Winter Tea Time Snacks