Saturday, 23 January 2016

Recipe of the day: Vegetable Chop


Hello lovely foodies! I’m again here with a new recipe for you! In winter season, we can see several of vegetables in market. Let’s go for a unique snack, made with some colorful veggies! 
I have shared so many snacks before, but most of them were non-veg! And all my vegetarian readers want some veg-snacks! So, I’m going to share the recipe of ‘Vegetable Chop’ – a very popular snack in West Bengal. Here I go…….

Vegetable Chop 

 


Ingredients:


  1. Beetroot-                                2 medium
  2. Carrot-                                    2 medium
  3. Potato-                                    2 large
  4. Green-peas-                             1/2 cup 
  5. Peanuts (roasted) -                  1/4 cup 
  6. Ginger (grated) -                     2 tbsp
  7. Green chili (chopped) -            3-4 
  8. Red Chili Powder-                    1/4tsp
  9. *Roasted Masala Powder:        3teasp 
  10. Cornflower-                             1 cup
  11. Breadcrumb-                           to need
  12. Salt-                                        to taste 
  13. Sugar-                                     1/4teasp
  14. Oil-                                          for deep fry


*For Roasted Masala Powder:

Ingredients:


  1. Cumin Seeds -                          1/2 tsp
  2. Fennel seeds -                          1/2 tsp
  3. Coriander seeds -                     1/2 tsp
  4. Clove -                                      6
  5. Green Cardamom -                    3
  6. Cinnamon -                                1/2" stick
  7. Peppercorn -                             12
  8. Red chili -                                 2-3
  9. Bay leaf -                                  1

Method:


Roast the all ingredients together and then grind to a fine powder. You can store this powder in an air-tight jar for months. You can use it to make more chops.

For Chops:

Method:


  • Cook all the vegetables till they are mash-able. You can use a pressure cooker.
  • Once cooked, drain water and mash the vegetables. Keep it aside. 
  • Now heat 1 tbsp. oil in a Kadhai or Frying Pan.
  • Add grated ginger and chopped green chili.
  • Next, add the mashed vegetables, 3 tsp of roasted masala, roasted peanuts, red Chili Powder, salt and sugar.
  • Mix the mashed veggies with the masala very well and cook until the excess water dries.
 
The filling
 
  • When this mixture becomes cool, divide it in equal part and make croquettes or chop. The usual shape is round or oval.
  • Now, make a batter of cornflower and water. The batter should not be very thin.
  •  Dip the chop in the batter and roll in breadcrumbs.
 
    Before fry
  • In a Kadhai heat enough oil for frying. Once the oil is hot, put the chops one by one in it and fry in hot oil till they become golden brown.
  • Serve hot with tomato ketchup and a salad.


Tips: 

  1. When you cook the vegetables, add 1-2 tbsp of maida for binding if needed.
  2. You can add 1 tbsp of finely chopped coriander leaves and any other vegetables.
  3. You can refrigerate the croquettes/chops for an hour to set the chops. You can refrigerate these for about 4-5 days in a closed container. 
 
 
 

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