Crispy Milk Chili Snack Recipe

Ingredients

• 2 cups Whole Milk (full‑fat, for a richer flavor)
• 4 Green Chilies (finely chopped, seeds removed for less heat if desired)
• 1 tsp Salt (white table salt)
• 2 tbsp Semolina (Suji) (fine grade)
• 2 tbsp All-Purpose Flour (for thickening the milk mixture)
• 2 tbsp Ghee (clarified butter, melted)
• 2 medium Boiled Potatoes (peeled and mashed)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 1 tsp Chaat Masala (for tangy flavor)
• ½ tsp Red Chili Powder (optional, for extra heat)
• 1 cup Bread Crumbs (plain or seasoned)
• ½ cup All-Purpose Flour (for coating) (extra for dusting nuggets before breadcrumb coating)
• 2 cups Vegetable Oil (for deep‑frying, maintain 350°F)

Instructions

1. Prepare the Spiced Milk Base

   In a large saucepan bring the milk to a gentle boil over medium heat. Add the chopped green chilies, salt, semolina, and flour. Stir continuously for 4‑5 minutes until the mixture thickens slightly.

   Time: PT8M

   Temperature: Medium heat

2. Enrich with Ghee

   Add the melted ghee to the thickened milk mixture and whisk until fully incorporated, creating a smooth, glossy foam.

   Time: PT2M

3. Mash the Boiled Potatoes

   While the milk is cooking, mash the boiled potatoes in a mixing bowl until smooth. No lumps should remain.

   Time: PT5M

4. Combine All Components

   Add the mashed potatoes to the milk‑ghee mixture. Fold in chopped coriander, chaat masala, red chili powder, and an extra pinch of salt. Mix until a uniform, pliable dough forms.

   Time: PT5M

5. Shape the Nuggets

   With lightly oiled hands, take portions of the dough and roll them into small, bite‑size balls (about 2‑3 cm diameter). Flatten each ball gently to form a nugget shape.

   Time: PT10M

6. Prepare Coating Stations

   Place the extra flour in a shallow dish, the bread crumbs in another, and keep a third dish with a little water for a quick dip (optional).

   Time: PT3M

7. Bread the Nuggets

   Roll each nugget first in flour, then dip quickly in water (if using), and finally coat generously with bread crumbs. Set coated nuggets on a plate.

   Time: PT7M

8. Deep‑Fry

   Heat the vegetable oil in a deep frying pan to 350°F (175°C). Fry the nuggets in small batches for 3‑4 minutes, turning once, until golden brown and crisp.

   Time: PT10M

   Temperature: 350°F

9. Serve

   Arrange the hot nuggets on a serving plate. Garnish with extra chopped coriander and a sprinkle of chaat masala if desired. Serve immediately with a side of yogurt dip or tamarind chutney.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g