First, boil 2 pieces of medium-sized potatoes, peel them and cut them into large chunks. Then, grate them in a mixing bowl.

Now, add 2 tbsp of green peas, 2 tbsp of finely chopped capsicum, ¼ cup of carrots (finely chopped), 1 tsp of chili flakes, ½ tsp of oregano, ¼ tsp of black pepper powder, ½ tsp of garlic powder, ½ tsp of salt, 1 tsp of chaat masala, and ¼ cup of bread crumbs to it.

Then, mix everything nicely to make a potato dough and keep it aside for some time to set properly.

Now, grease your hands with a little bit of oil and take a small portion of the mixture. Roll it and press it to give it the shape of a nugget.

Repeat the process to shape all the nuggets and keep them aside on a plate.

In the meantime, make the batter. Take 2 tbsp of refined wheat flour (maida) in a bowl and add ¼ cup of water gradually to make a relatively thick batter.

Take an adequate amount of cooking oil in a kadai and heat it on a medium flame. While the oil heats up, dip each of the nuggets in the batter. Use a fork to coat it nicely from all sides.

Now, put it in a separate bowl containing a cup of bread crumbs. Coat it nicely from all sides with your hands.

Repeat steps 7 and 8 to coat all the nuggets. Now, put the nuggets in the hot oil one by one very carefully. Let it cook for a minute or so.

When one side is cooked for a minute, flip each of the nuggets carefully with a fork. Fry them for another couple of minutes or so. Flip the nuggets a couple of times until they turn golden-brown.

Remove them when done.

Your tasty and crispy homemade vegetable nuggets are finally ready. Serve them hot on a plate along with a bowl of tomato ketchup.