Pulse 3/4 cup rice flakes or poha finely using a mixer grinder or blender.
Boil or steam 2 large potatoes, 1 medium carrot and 3/4 cup green peas. Once done, peel and mash the veggies thoroughly.
To the mashed veggies add 1/2 teaspoon red chili powder, 1/2 teaspoon roasted cumin powder, 1/2 teaspoon garam masala powder, 3 tablespoons chopped coriander leaves and salt to taste.
Add 1 cup grated cheese and mix well.
Now add 3 tablespoons poha crumbs and mix well. Try shaping a nugget and add one more tablespoon poha crumbs if it doesn’t hold shape.
Mix 2 tablespoon corn flour in 1/4 cup water without lumps.
Pinch a small ball from the vegetable mixture into nuggets.
Dip the shaped nugget in the cornflour slurry. Roll over the remaining poha crumbs well.
Heat oil for deep frying. Once the oil is hot slide the nuggets gently and fry till it turns crispy and golden. Drain in a kitchen towel and serve hot.