Potatoes are so unique. It's so dull and lifeless But it's the lifeline of half of the youtube channels that are available, including me. I've cooked potato tikki, kachori, parathas, sabjis and many more! Youtube channels are helpless without potatoes! Welcome I am Ranveer Brar and today I'm cooking crispy potato nuggets in just 10 minutes. It may take more time because I talk a lot! After the music! To cook crispy potato nuggets, you need.. Potatoes! You must've seen a lot of cripsy potato nuggets recipes Cripsy nuggets? It's kripsy or crispy? I always say kripsy. You decide what to call it. Anyway, you must've seen a number of potato nuggets recipes But this recipe is different and unique. It'll give you amazing results as well. The speciality of this recipe is that you can store it in your refrigerator for 3 months. The potato nuggets or bites that are available in the market for 300 bucks just have 30 to 35 pieces We're going to beat those nuggets with this recipe! The speciality of these packaged nuggets is their potato chunkiness or bite. In most recipes of potato nuggets or potato bites Potatoes are boiled, moulded into bite sized pieces and deep fried. The speciality of potato nuggets is its potato bite. This means that the potatoes are cooked in two different ways First, the potatoes are completely cooked Second, the potatoes are cooked a little less to keep them chunky. The monopoly to cook crispy potato nuggets is to replicate this process. Food that is cooked happily is always the best! I'll evidently talk while peeling the potatoes No one peeled the potatoes earlier. So I had to do it myself. Everyone's smiling behind the camera. I'm going to make them peel taro root. Their hands will get sticky and itchy Then they won't do this again. I'm using two types of potatoes for this recipe First type is raw potatoes And the second type is boiled potatoes. The third main ingredient and the monopoly of this recipe Is not butter. I'll add butter as well but later. But the main ingredient is rice flour. Look at it closely because this is not easily available in North India. Things that can be done by none other, can be done by clarified butter! No one chopped garlic as well. I'll have to prepare everything myself. I'm going to make them peel taro root. I've created this technique by combining two different techniques. The first technique is the preparation of modaks. In this technique, the rice flour is cooked well and steamed to prepare modaks. The second technique is the preparation of choux paste. In this technique, butter is boiled along with water and mixed with refined flour to prepare choux pastries. This technique is a combination of these two techniques. Do not cook it till it's brown. Cook it till the garlic is well cooked. Then, pour water. Add salt. Add some sugar. Roughly grate the potatoes to make sure that the pieces are chunky. An alternative way to cook this is to boil the potatoes till they're 70% cooked Grate it and add it into the mixture. Slightly cook the potatoes Cook the bigger chunks for 2 to 3 minutes. Do not overcook it. Add rice flour, same quantity as water. Keep stirring it and add butter after some time. If you feel that you've overcooked the potatoes Or if the texture is not viscous enough, add an extra potato at this stage. It's cooked well and it's chunky as well. Put the mixture into the fridge. Let it cool down. I can feel the bite. Till it's getting cooled down, I'll prepare the mixture made up of raw potatoes. The recipe should not be left half done. I know you won't say this but I feel like I should stick to my word. Add a little more than half a cup of water. Add two grated potatoes into the water. Add salt and sugar. Let the potatoes cook thoroughly. Add a pinch of turmeric for colour. Add half a cup of rice flour. Don't rush. Add butter once the mixture gets sticky. Add another potato into it after draining its water. Cook it well. The nuggets aren't supposed to be raw. Initially, add two potatoes into the water and add another one after adding rice. Add half a cup of water and rice. I've explained the ratio and proportion. The mixture is ready as well. Let it set in its own heat. Turn off the flame and keep the tray ready. I've added some colour to distinguish between the two nuggets. You need to dress up the twins differently to distinguish between them, right? Turn off the flame as soon as you add the potato after adding rice because it gets cooked well. The raw potatoes are almost cooked, it'll get cooked completely once its fried. It'll have a perfect texture, that's the important part. This is the beginning of love! We're done with two types of mixtures. The white mixture made up of boiled potatoes And the yellow mixture which will taste excatly like packaged nuggets. This preparation is for the first recipe. This preparation is for the white mixture. Add the mixture into grated potatoes. Applying bread crumbs at the top of white mixture is necessary Because it is made up of boiled potatoes which won't absorb water. It's not necessary to apply bread crumbs on top of the yellow mixture, you can directly fry it. You can add a generous amount of cheese as it'll be coated with bread crumbs. The coating will prevent the cheese from flowing away. You can't add cheese into the other mixture. That's the only difference. I'll go get cheese for the white mixture along with the yellow mixture. Add cheese into the white mixture. This is the monopoly of this mixture. Otherwise, if you want to cook typical crispy potato nuggets then use the yellow mixture of raw potatoes. If you want to add cheese, use the white mixture. Now, you know how to cook crispy potato nuggets! This still have potato chunks. But the yellow mixture has a better texture. This is the white mixture and this is the yellow mixture. This mixture is full of chunks and texture! The yellow mixture will get tighter as you fry it. The white one will get softer. If you want to cook crispy potato bites then use the yellow mixture. If you want to cook a cheesy potato nugget then use the white mixture. I gave all of you a clear idea. Now you cannot say, "Ranveer didn't tell us." Ranveer explained how to cook crispy and cheesy potato nuggets. Take refined flour. Add salt into it. Some degi red chilli powder. Take some refined flour in another bowl. Add salt. Add some degi red chilli powder. Pour water. Prepare a liaison or batter. Place the ingredients next to each other like a train! First, apply the dry seasoned refined flour. Second, apply the liaison. Third, coat it in bread crumbs. The speciality of this is that it's getting a triple layering of seasoned refined flour, liaison and bread crumbs. You can add stuffings whenever you're coating anything with a triple layering as it won't tear apart. This was the preparation for cheese potato bites or cheese potato poppers or cheese potato shots or nuggets or crispy Or potato croquettes. Leave them in the refrigerator to make sure that they get in shape. You can fry it later. I've solved the first problem. I'm going to tell all of you the further process for the crispy nuggets. Knead the second mixture. You can add finely chopped green chillies or coriander leaves into this. But if you want to preserve it for three months, then do not add anything into it. If you want to preserve it for 6 months, you can half fry the potato nuggets and store them in your fridge. It won't last for more than three days if you store it as it is now. If you freeze it, it'll last for 3 months. You can add a pinch of baking soda into this to make it crispier. I won't. The best shape for this recipe is round. You can make croquettes out of this as well. It's pretty simple. You don't need to boil the potatoes separately and you won't need bread crumbs. That's why this is my favourite. It's texture is very similar to the expensive packaged nuggets. I'm saying close cause this has a better texture. Nugget means bite sized. Classically, popcorns are the smallest. Then comes nuggets. Croquettes are bigger than nuggets. Burger patties are bigger than croquettes. This reminds me that you can cook amazing burger patties with white and yellow mixture. Prepare the mixture and make patties out of it. You can cook it in a pan or in an oven or deep fry it and place it inside a burger. Your burger will be ready! Crispy potato burger! If you want to make it more refined, you can replace rice flour with potato starch. The speciality of this nugget is that it becomes tight after its fried. You can toss in any sauce you want like Manchurian or Schezwan sauce. The second one is difficult to toss as it's delicate and may break. If you're cooking aloo manchurian or stir fry potato then use the yellow mixture. Make sure that t he oil is well heated. Because the mixture contains a lot of water. It won't get cooked well if the oil isn't heated. This was potato bites. The only thing I'll change about this recipe is that I'll use less amount of water than the rice flour. That's the only change I'll make Because potato water is getting added into it as well. So if I'm using one cup of rice flour, I'll add 3/4 cup of water into it. This'll be added in the captions so that you understand it well. Firework! The fun part is that it doesn't contain cheese But it still has a cheesy taste because of the added rice and butter. Look how sticky it is! Look at the potato bite! Let's fry the white mixture made up of boiled potatoes and cheese. This is the second type of nugget. These are similar to croquettes. Its very contrasting! Crispy from the outside and cheesy from the inside. The difference between the two is that this one is soft And the other one is full of texture. If I want to toss the nuggets in a sauce, I'll not use the first one. I'll use the second one. I'll show all of you the recipe for schezwan potato nuggets as well. Because it's very simple. I like hassle free work anyway. All we need is Schezwan sauce, spring onions and potato nuggets. Don't use oil into this The nugget is fried so it already contains oil. Add Schezwan sauce into this. Add crispy nuggets into it. Toss it. If you're wondering why the paper is so crumbled Because it's a popular plating fashion! It looks so fancy! Like food that is served at a restaurant in Paris! The moral of the story is very simple. I had to tell you the recipe for potato nuggets in two different ways. First, the hassle free method which doesn't need bread crumbs or boiled potatoes. Second, potato croquettes which can be stuffed with cheese or other stuffings. Third, you can toss the crispy potato nuggets in any sauce like Schezwan sauce or chilli sauce. You can use it instead of kofta as well or add it in Manchurian. Use potato nuggets made up of raw potatoes Thank you very much! I had fun! I was supposed to shoot this recipe within an hour but the shoot kept going for two and a half hours. My main motive is to be sure that nothing is left out. I hope that I didn't. I've explained the complete dynamics of the potato nuggets recipe! Thank you very much! And it was a pleasure!
