Take a mixer grinder and put 4 tbsp of fresh or frozen corn in it, along with finely chopped pieces of half an onion. (Pro tip: If you are a vegetarian and do not eat onions, you can add more corn instead of onions).

Then add 1 tbsp of red chili flakes and 1 cheese cube (broken into 4 or 5 small parts) to it. (Pro tip: Corn is usually sweet, so you can be generous with the red chili flakes. However, reduce it if you are making it for kids. Adding the cheese cube will make the potato nuggets creamy from the inside).

Now, add about ½ cup of fresh coriander leaves with their stems to the ingredients in the mixer grinder.

Finally, take 2 slices of sandwich bread, tear the bread slices into small parts, and put them in the mixer grinder. (Pro tip: I prefer using sandwich bread because it is better. However, you can also use regular milk bread for this recipe).

Now, make a smooth paste of it. Do not add any water. (Pro tip: You may have to grind it a couple of times to make a smooth paste. Make sure you grind them in short intervals so that the rotating motor of the mixer grinder does not generate heat to affect the color of the paste).

Transfer the paste to a separate bowl. Be very careful about the sharp blades if you are using your hands so that you do not cut your fingers. Now, add 3 medium pieces of boiled and peeled potatoes to it crushing each with your hands. Mix them nicely.

Add ½ tsp of regular table salt to the mixture and mix it again. Let the mixture sit for about 5 minutes so that all the ingredients set and blend properly.

Now, take a little bit of the potato, corn, and bread mixture in your hand, make a small ball first, then roll it to make it a bit longer, and finally press it with your fingers to make it into a small rectangular, the perfect shape of a nugget. Repeat the process to make all the nuggets and keep them aside on a plate.

Now, to make the slurry, take a bowl and put ¼ cup of corn flour as well as ¼ cup of refined wheat flour (maida) in it. Add an adequate amount of water to it gradually and stir it continuously to make a fine, lump-free, and free-flowing slurry. (Pro tip: The amount of maida and corn flour must be equal to make the slurry).

Now, take a plate and put an adequate amount of bread crumbs in it. Put it, the nuggets, and the slurry side by side.

Now, take one nugget and put it in the slurry, coat it nicely with your right hand, and put it on the plate of bread crumbs.

With your left hand, coat the nugget with the bread crumbs and put it on a separate plate. Repeat the same process for coating all the potato nuggets. (Pro tip: Using both hands will make the process quicker since one hand will be dry always. It will also ensure an even coating of bread crumbs).

Now, put an adequate amount of cooking oil in a kadai and heat it on a high flame. When it is pretty hot, turn the flame of the gas stove to medium and release the nuggets carefully in the oil. Be very careful so that you do not splash the hot oil. You may put 4 to 5 nuggets together in a skimmer or frying spoon and release them like I do to be on the safe side. Also, do not put too many nuggets in the oil at one time. This will overcrowd the kadai and make it difficult for you to flip the nuggets when needed. It will also hinder the frying process. (Pro tip: Always fry the nuggets on a medium flame. This will ensure perfect cooking and even frying. Otherwise, the outer coating will cook quickly and the inside will remain uncooked. It may also burn and give a bitter taste to the potato nuggets).

Cook the nuggets for about 4 to 5 minutes. Stir them and flip them from time to time. Take them out when they turn to a nice golden-brown color and put them on a piece of tissue paper on a plate so that the excess oils in absorbed. Fry all the nuggets similarly.

Your tasty and spicy homemade potato nuggets are finally done. Arrange them nicely on a tray, bowl, or plate and serve them hot with a bowl of fresh mayonnaise, and a couple of stems of fresh coriander leaves.