Potatoes Nest, and a “Kids friendly dishes”, sure they will be impress to see this beauty, this is prefect for any occasions, tiffin box too some kids are fussy to have their veggie this potatoes nest will solve the problem, Mum be happy and kids too. My kids and I really enjoyed this nest and veggie packages coated with potatoes and vermicelli, yummy and so delicious, kids will forgot about veggie story when they bite this potatoes nest.
I Share today Potatoes Nest and sure do try and impress your kids and feel a proud Mum to give nutritious food for kids, you can do any filling even soya chunks kheema can goes well, if kids are fussy do try this dish and be relief, don’t forget to pack in their tuffin & don’t forget to pack extra to their friends too.
I am Sure all your kids will like & enjoy it.
Ingredient’s :
☆ 2 large potatoes, boiled and mashed
☆ 3 large bread slices, dip in water, squeeze out watrr and crumble.
☆ 3/4- 1 tspn chaat masala pwd.
☆ 1/2 tspn grated ginger
☆ 1/2 tspn grated garlic
☆ 1 – 2 tspn coriander leaves,chopped
☆ 1 tbsp grated cheese (I used cheese cube – Amul).
☆ Salt to taste ( according to ur taste) ☆ oil for deep frying.
Stuffing :
☆ 1 large onion finely chopped
☆ 2-3 fresh green chillies finely chopped (adjust)
☆ Fistful of boiled green peas. ( I use carrot)
☆ 1/2 tsp coriander leaves, chopped.
☆ Small pinch garam masala pwd.
☆ Salt to taste.
For coating :
☆ 1 tbsp maida
☆ 1 tbsp corn flour
☆ 5 tbsp water
☆ Pinch of salt
☆ 3/4 -1 cup vermicelli
Method :
Heat a tbsp of oil in a pan, add the onion add green chillies and sauté till the onions turn transparent. Add the boiled greenpeas, pinch of salt and pinch of garam masala pwd. And combine. Turn off da heat and keep a side.
Combined mashes potatoes, crumbled bread, grated ginger, grated garlic, grated cheese, salt, chaat masala and coriander leaves. prepare lemon sized balls, flatten each and place some stuffing and seal the edges to form oblong shaped cutlets. ☆ In a small bowl, combine corn flour, maida, water & pinch of salt. Dip each into the corn flour-maida mixture and roll them in vermicelli.
Heat oil for deep frying in a heavy bottomed vessel. Once it piping hot, reduce flame and place the cutlets into the hot oil and deep fry on medium flame to high flame till they turn golden brown. Remove onto absorbent paer and then place them on a baking sheet and place in warm oven till you serve them. This will ensure they are crisp and fresher tasting.
Serve hot with tomato sauce, green chutney or date and tamarind chutney.
Note :
I use lemon & garlic mayonnaise with dry oregano. I use ready made (can use any mayonnaise add garlic pwd. dry Lime pwd, oregano).
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