Veggie Nuggets

Preparation:

• Add the cooking oats to a grinder or blender.
• Now, keep blending until you get a coarse texture, and keep aside
• Now cook the green peas in a steamer or pressure cooker.
• Chop the coriander leaves and keep aside.
• Roast the chana besan lightly till you get the aroma. 

Making the nuggets

• Take the cooked green peas, chopped carrots, and chopped capsicum to the mashed potatoes.
• Add all the spices and season with some salt.
• Next up, add the maida flour and cheese. 
• Make sure to mix very well, and once done, add the ground oats.
• Then you have to mix again, and make sure to taste and accordingly add salt or spices if required. 
• Once done, make a flat log shape out of the mixture and slice into nuggets, and keep aside. 
• Now take another bowl, and add the chana besan and water.
• Keep going with the mix until it turns into a smooth paste. 
• Now take each of the nuggets and dip them in the chana besana and water batter.
• Make sure to turn them over gently so as to coat the nuggets well. 
• Make sure to drip off the excess batter.
• Next up, place the batter-coated veggie nugget on the ground oats.
• Again, turn them gently and coat with the oats all over, including the sides. 
• Once done with all the nuggets, keep them aside. 

Frying the Nuggets:

• Take a pan and heat some sunflower oil. 
• Once that is done,  gently add the nuggets to the oil.
• Make sure not to overcrowd the nuggets in the pan and fry them well, or at least until they turn golden and crispy.
• Once done, remove the nuggets by using a slotted spoon.
• Make sure to keep them on kitchen paper towels to absorb the extra oil 
• When done with frying all of them, serve these Veggie Nuggets with any chutney, sauce, or dip.