Veg Bullets Recipe - Quick & Easy Snack Recipes - Snack On

Cooking.Shooking's picture

Nov. 01, 2014

These Crispy Vegetable Bullets is a delicious starter or an appetizer.. Easy to make, these cylindrical type of fritters are one of its kind.. Having a beautiful combination of carrots and nutmeg cinnamon makes this a divine snack to start. These veg carrot croquettes are amazing as it is! Make sure you try this and impress your guests with this Quick Easy to Make, Healthy(of-course than cutlets) Crispy Crunchy Veg Bullets. Makes a perfect snack for your kids lunch box too!

Ingredients

Carrots 5 , grated (4
Potatoes 2 , boiled and mashed
Coriander 1 Tablespoon , chopped
Green chilli 1/2 Teaspoon
Ginger garlic paste 1 Teaspoon
Salt To Taste
Nutmeg 1 Pinch , grated
Cinnamon powder 1 Pinch
Red chili powder 1/2 Teaspoon
Custard powder 2 Tablespoon (More for Coating)
Plain flour 2 Tablespoon
Bread crumbs 1/2 Cup (8 tbs) (As required)
Canola oil 1 Cup (16 tbs) (Hudson oil for deep frying)

Directions

MAKING

Start by heating up Hudson Canola Oil in a pan for deep frying.

In a mixing bowl, add the grated carrots, boiled and mashed potatoes, coriander, green chili, ginger garlic paste and mix well.

Now add in the nutmeg, cinnamon, red chili powder, plain flour and custard powder and incorporate it well.

Just before you're ready to shape and fry, add the salt in mix well and make long cylindrical type shapes of about 3 inches.

Coat it in custard powder well, then roll it between your hands to make sure its coated well, dip in water and roll in bread crumbs. Roll it in your hands to make sure the bread crumbs stick.

Once these are ready, deep fry till half way done in medium flame.

Take them out once halfway cooked, and let them cool. Increase the flame to high and let the oil get hot well, and then add the bullets to the hot oil. Fry until crunchy and serve.

SERVING

Serve with your favorite sauce.

NOTES

You can also squeeze out the water from the carrots if you wish to, which might make this a little bit dry, and skip the potatoes as well that’s how it was where I had it.. I don’t like to squeeze the nutritious juice of carrots. 

Make sure the potatoes are not over boiled and are refrigerated for quite a time after boiling.

Best to boil in night and refrigerate till morning if you wish to pack this as a snack for your lil one in lunchbox.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 155Calories from Fat 38

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 302 mg12.58%

Total Carbohydrates 28 g9.3%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet