Vegetable Chop | Chef Ananya Banerjee

With the goodness of veggies and the crunchiness from the breadcrumbs, this dish is an absolute favorite for the snack time. Try this easy vegetable chop recipe and make your teatime special.

#VegetableChop #ChefAnanyaBanerjee #BengaliStyleRecipe

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Ingredients:

1. 2 cups Beetroot, Carrots, Potatoes, boiled and mashed
2. ½ Cup Maida
3. 1Cup Breadcrumbs
4. 2 Bay leaves
5. 1tsp Amchur (dry mango powder)
6. 2 Tbsp Roasted peanuts without skin, crushed
7. 1tsp panch phoron
8. ½ tsp ginger paste
9. 1 tbsp green chillies, finely chopped
10. 1tbsp Bhaja Moshala( Roasted dry chilli &cumin seeds, powdered)
11. 2tsp Bengali Bengali garam masala (cinnamon, cardamom, Cloves, Powdered)
12. 2 tbsp ghee and Mustard oil
13. Oil to deep fry
14. Salt to taste

Method:

1. Heat ghee in pan add panch phoron, hing and crushed peanuts and saute well and mix well. Add ginger paste green chillies and saute for a minute then add the boiled mashed vegetables and salt & sugar to taste mix well. Then add Breadcrumbs

2. Add garam masala, bhaja moshala, amchur saute well and keep aside
3. Make cylinders out of the mixture and keep aside

4. Prepare a slurry with maida water. Keep some flour aside

5. Drag each cylinder first in to maida flour then maida slurry and finally into breadcrumbs

6. Continue the same process with all the cylinders. Deep fry in hot oil till golden brown

7. Serve with kashundi

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