Looking for a new and exciting monsoon snack that’s crispier than pakoras? Try these Crispy Potato Nuggets made from raw potatoes — incredibly crunchy, super easy, and ready in just 10 minutes with basic ingredients. Perfect for tea time or a light evening snack!
Ingredients
- 3 medium-sized raw potatoes (or 2 large ones)
- 1 tsp cumin seeds
- 1 tbsp oil
- 1 cup water
- Salt to taste
- 1 tsp red chili powder
- ½ tsp garam masala
- ½ tsp black pepper powder
- ½ cup whole wheat flour (for binding)
- 2 tbsp fresh coriander (finely chopped)
- 1 green chili (optional)
- 3 tbsp all-purpose flour (for coating)
- 1 tsp sesame seeds
- 1 tsp chili flakes
- ¼ tsp turmeric
- Oil for shallow frying
Instructions
Step 1: Grate and Wash the Potatoes
- Peel and finely grate raw potatoes using a fine grater.
- Immediately transfer them to cold water to prevent darkening.
- Rinse the grated potatoes 3–4 times until the water runs clear. This removes excess starch and helps the nuggets stay crisp.
Step 2: Light Cook with Spices
- Heat 1 tbsp oil in a non-stick pan. Add 1 tsp cumin seeds and let them crackle.
- Carefully add 1 cup water (turn off flame first), then turn the heat back on to high.
- Add salt and the grated, water-squeezed potatoes to the boiling water.
- Cover and cook for 2 minutes on medium flame until potatoes soften slightly.
- Add red chili powder, garam masala, and black pepper powder. Stir to combine.
- Mix in coriander and chopped green chili for added flavor.
Step 3: Make the Dough
- Turn off the flame and add ½ cup wheat flour. Mix well until you get a smooth, thick dough.
- Cook again for 1-2 minutes to reduce excess moisture. Stir continuously for even texture.
- Transfer the mixture to a bowl and let it cool completely at room temperature.
Step 4: Shape the Nuggets
- Lightly oil a flat surface and rolling pin.
- Roll out the dough into a thick rectangle (around 1-inch thick).
- Cut into evenly sized sticks or nugget shapes using a sharp knife.
Step 5: Prepare Coating
- Make a thick batter using 3 tbsp all-purpose flour, water, 1 tsp sesame seeds, 1 tsp chili flakes, a pinch of turmeric, and salt.
- Dip the nuggets into this batter for a crispy outer layer.
💡 Optional: For extra crunch, coat dipped nuggets in breadcrumbs.
Step 6: Shallow Fry
- Heat oil in a pan over medium flame.
- Shallow-fry the nuggets until golden brown and crispy from all sides.
- Use a fork to flip gently, and avoid high flame to prevent burning or bursting.
Let them cool for a minute and enjoy hot with your favorite dipping sauce!
Final Notes
These potato nuggets are:
- Super crispy on the outside
- Soft and flavorful inside
- Easy to make with pantry staples
Perfect as a monsoon snack or party appetizer!
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