Vegetable Chop | वेजिटेबल चौप | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A street snack from East India, these Vegetable Chops made with the goodness of carrots, beetroots and mashed potatoes are a must-try. Serve with Kasundi mustard for a more delightful experience!

VEGETABLE CHOP

Ingredients

1 tbsp oil + for greasing + for deep frying
3 tbsps raw peanuts, peeled and cut into half
2-3 coconut slices, cut into small pieces
½ tsp panch phoran
½ tsp ginger-garlic paste
2 medium carrot, peeled and roughly chopped
1 medium beetroot, peeled and roughly chopped
2 green chillies, chopped
Salt to taste
½ tsp sugar
2 large potatoes, boiled, peeled and mashed
2 tbsps freshly chopped coriander leaves
1 cup corn starch slurry
Dried bread crumbs for coating
Kasundi mustard to serve
Onion slices to serve
Coriander sprigs for garnish
Spice mix
1 tsp fennel seeds
1 tsp coriander seeds
½ tsp cumin seeds
1 green cardamom

Method

1. Heat a non-stick pan, add fennel seeds, coriander seeds, cumin seeds, green cardamom. Roast on low heat till fragrant and take it off the heat.
2. Transfer the roasted mixture into a blender jar and grind to a fine powder. Set aside.
3. Heat 1 tbsp oil in a non-stick wok, add the peanuts and sauté till golden brown. Take them off the heat and set them aside in a bowl.
4. In the same hot oil, add coconut and sauté till they turn golden brown and take them off the heat, set them with the prepared peanuts.
5. In the same hot oil, add panch phoran, ginger-garlic paste and mix well. Cook for 1 minute.
6. Add carrot, beetroot, green chillies, salt and sugar. Mix well, cover and cook till the mixture is soft.
7. Add the prepared spice mix, peanuts and coconut and mash the mixture well. Take it off the heat and transfer to a bowl.
8. Add potatoes and mix till well combined. Add chopped coriander and mix well.
9. Grease palms of the hands with oil and take a portion of the prepared mixture and shape it into a cylinder. Set aside.
10. Dip each prepared cylinders into the corn starch slurry, Roll in dried breadcrumbs and repeat one more time. Set aside.
11. Heat sufficient oil in a kadai, drop in each chop in the hot oil and deep fry till golden brown and crisp. Drain on an absorbent paper.
12. Garnish with coriander sprigs and serve hot with kasundi mustard and onion slices.

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Cuisine - Bengali

Course - Snack

Dish - Snack

Prep Time - 10 mins

Cook Time - 30 mins

Total Time - 40 mins

Servings - 5