Chef Kunal Kapoor shares millet nuggets recipe for a quick breakfast

Millet nuggets are an option for a quick and tasty breakfast in the morning rush. For those tired of the same breakfast every day, this easy recipe is worth trying. Well-known chef Kunal Kapoor has shared it. The recipe says it uses many vegetables, which makes it good for health. It suits a morning or evening snack and can also be packed in children's tiffin boxes.

Here is how to make it at home, step by step. First, the ingredients. You need one teaspoon of oil, half a teaspoon of asafoetida (hing), one teaspoon of cumin seeds, crushed black pepper, one sprig of curry leaves, two chopped green chillies and a piece of ginger. Also take four cups of water and salt to taste.

Half a cup each of roasted peanuts and cashew nuts is needed. Half a cup each of grated carrot, French beans, boiled corn and green peas is also required. The list also includes a pinch of turmeric, one teaspoon of chilli flakes, varai rice (barnyard millet), chopped fresh coriander and two teaspoons of ghee.

Now the method. Place a deep pan on the gas and add a spoonful of oil. When the oil is hot, add the asafoetida, cumin powder, black pepper powder, curry leaves, chopped green chilli and grated ginger to make a fragrant tempering. Then add water as needed and salt, and let it come to a boil.

Once it boils, add the roasted peanuts, crushed cashews, grated carrot, peas, chopped beans, corn and turmeric. Add the chilli flakes too and mix everything well. Keep stirring so that the mixture does not form lumps.

Next, add the varai rice, stir, and let the mixture cook for a few minutes. Then switch off the gas. Spread the mixture on a plate and let it cool.

When the mixture has cooled, shape it into nuggets. They can be given any shape you like. Finally, heat oil in a pan on the gas, put the prepared nuggets into the hot oil and fry on medium heat for four to five minutes until crisp.

Serve the hot millet nuggets with tomato ketchup or a favourite sauce.