Nuggets are an all time favorite snack, when kids visit Mcdonalds. We all love chicken nuggets that are served there. Juicy, tender and delicious chicken nuggets are my kids favorite. It was the first day of spring break and so it is also little tough to keep them engaged all the day and also to satisfy their demands.

Sometimes at home kids demand of something which they like at restaurants. It was monday that evening when my son demanded me nuggets. Mondays are meatless days for our family, so I was confused as what to do. After offering him several other options like sandwich, cutlets and fries, I finally managed to fulfill his urge by making these vegetarian nuggets. He just loved them and asked me to make them again. Not only he my 2 year old baby also liked them a lot.

Here is the recipe
CORN AND SOOJI NUGGETS

INGREDIENTS

Sooji/ Semolina- 1/2 cup
Water-1.5 cups
All purpose flour ( maida) – 1/4 cup
Boiled corn-1/2 cup
Cooked rice-1/2 cup
Grated cheese-1/2 cup
Cumin powder-1tsp.
Black pepper powder-1/2 tsp.
Bread crumbs – 1/2 cup
Oil for deep frying.
Salt- to taste

METHOD

• In a pan bring water to boil. Add Sooji to the boiling water and keep stirring till sooji gets cooked.
• Transfer this mixture in a bowl and let it cool. You can also use milk instead of water to make it more rich.

• When the mixture cools, add the remaining ingredients to the Sooji mixture. Knead it like a dough. If you think that the mixture is wet, add more flour to it.
• Make equal and small balls of this dough and roll it in a plate full of bread crumbs.

• You can give desired shapes , I gave cuboidal shapes so that they look like nuggets.
• Deep fry these nuggets in oil on a medium flame till they become golden brown.
• Serve hot with tomato Ketchup or Mint-coriander chutney and enjoy.

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