Vegetable Chop Recipe:
INGREDIENTS(MAKES 15-20 MEDIUM CUTLETS):
½ tsp of cumin seeds,
½ tsp of fennel seeds,
6 cloves,
3 green cardamoms,
Small ½ inch cinnamon stick,
10 peppercorns,
2-3 dry red chili,
1-2 dry bay leaf
2 medium sized beetroot, finely grated,
2 medium sized carrots, finely grated,
2 small potatoes, boiled and mashed,
1 tsp of grated ginger,
2 green chilies, finely chopped,
2 tsp of peanuts,
Salt to taste,
Sugar to taste,
Green coriander, finely chopped
½ tsp of fennel seeds,
6 cloves,
3 green cardamoms,
Small ½ inch cinnamon stick,
10 peppercorns,
2-3 dry red chili,
1-2 dry bay leaf
2 medium sized beetroot, finely grated,
2 medium sized carrots, finely grated,
2 small potatoes, boiled and mashed,
1 tsp of grated ginger,
2 green chilies, finely chopped,
2 tsp of peanuts,
Salt to taste,
Sugar to taste,
Green coriander, finely chopped
FOR THE COATING:
2 tsp of flour mixed in a little water,
5-6 tbsp of bread crumbs
5-6 tbsp of bread crumbs
PREPARATION:
First, grind the roasted whole spices and keep it aside.
In a kadai, take 1 tsp of oil and lightly fry the peanuts. Keep them aside and in the same oil, fry ginger and green chilies till you get a light aroma.
Into this add the grated beetroot and carrot and sauté well. Now add the mashed potatoes, salt, sugar, ground roasted spice powder and chopped coriander leaves. Mix well.
Cool the mixture and make 15-20 medium cutlet balls.
In a separate bowl, take 2 tsp of flour and mix it with a little water to get a thin white paste. It shouldn’t be too thick. Roll each ball into the batter and then roll them in bread crumbs.
Deep fry the cutlets in hot oil until golden brown.
Serve them piping hot with onion rings, ketchup or like they do in Kolkata, with tangy mustard sauce ‘kashundi’.
