Skip to main content

Vegetable Chop

Vegetable Chop is a Bengali Starter, that goes well with kashundi, a mustard based sauce from Bengal. Mainly a street food, that is cooked in a big kadai and the moment it comes out, the aroma of the fresh crunchy chop is enough for the crowd to gather at one place. The filling differs from place to place, somewhere its just the potatoes, whereas in some places they add vegetables and beetroots. For the healthier option you can even air fry it, so that minimum use of oil is done. A perfect appetizer that is a must during the evening family tea. Share this recipe with your friends and family and have an amazing day.


Ingredients

  • 1 Beetroot
  • 1 Carrot
  • 5 Green Chilies
  • 1 cup Grated Cauliflower
  • Small bunch of Coriander Leaves
  • 1 large boiled potato
  • 2 eggs
  • 1/2 cup roasted peanuts
  • 1/2 cup fresh peas
  • 1 tbsp black peppercorns
  • 3 bayleaf
  • 4 green cardamom
  • 4 dry red chilies
  • 1 tsp fennel seeds
  • 2 tsp cumin seeds
  • 1 tsp amchur powder (dry mango powder)
  • 1 tsp coriander powder
  • 8-10 cloves
  • 1 tsp ginger garlic paste
  • Salt To Taste
  • 1 tsp Ghee (clarified butter)
  • 2 cup refined flour
  • 1.5 cup rice flour
  • 2.5 cup breadcrumbs
  • Vegetable oil ( 2tbsp for frying + as needed for deep frying )




Method
  1. Finely chop the carrot, beetroot, coriander leaves and green chilies, mash the potatoes, grate the cauliflower. Keep them ready for the assembly.
  2. In a blender add all the whole spice (add 1 tsp of cumin seeds, we'll need another 1 tsp for the cutlet). Blend to a fine spice mix and keep it covered.
  3. In a kadai, heat 2 tbsp vegetable oil on medium heat, then add the cumin seeds, let it crackle, then add the green chilies and ginger garlic paste.
  4. When the raw aroma of ginger garlic goes away, add the chopped beetroots, cook for few minutes, then add the chopped carrots.
  5. Sauté for 3 minutes then add the grated cauliflower.
  6. cook for a while, then add the fresh peas and the mashed potatoes. Mix the potatoes well with the mash, then add coriander powder and 2 tsp spice mix we prepared earlier.
  7. Keep cooking, do not add water, scrape the sides if necessary, then add the roasted peanuts and amchur powder. Stir for 5 minutes, and let it cool down, then add the chopped coriander leaves.
  8. Mix for one last time, let it cool, and portion the chop roughly, then make 5 cm cylindrical shapes with palm, of equal sizes.
  9. Add rice flour to the breadcrumbs and mix well, whisk two eggs for the egg wash and keep the refined flour ready for coating.
  10. put the cylindrical chop in the refined flour, coat it well, then into the egg wash, dip all the sides, then into the breadcrumb, back into the egg wash and again coat with bread crumb.
  11. You can refrigerate them as it is for week and just deep fry whenever you need.
  12. When the coating is done, make sure that all the chop are of equal sizes.
  13. Dip them in oil on medium heat just to the time when the crust becomes golden brown.
  14. The crust should be completely crunch with the double coating, serve immediately with kashundi ( Bengali mustard sauce).

Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
Post a Comment
Read more

Yellow Fish Curry

  This fish curry is my mother's recipe, and it is quite different from the normal mustard fish or "shorshe maach". The use of Bori (dried lentil dumplings) is traditional and it gives a wonderful texture to the curry. The flavour of mustard enhances with time as it cooks along with the fish. We have used Rohu, you can also use Hilsa or Katla for this recipe. It is recommended that the fish cuts from a bigger fish is used, the flavours would be more enhancing, my mother cooks this recipe quite often and every time she cooks, the flavour, the texture remains amazing. Thank you so much mom for sharing this recipe. Share with your friends and family, leave a like if you enjoyed the video, have a wonderful day ! Ingredients 450 g Rohu salt to taste 1 tsp turmeric powder ( during marination ) 10 Dried Lentil Dumplings ( bodi/vadi) 2 tbsp Mustard seeds 1 tbsp poppy seeds 5 green chilies(2 for the paste + 3 slit for the curry) 2 medium onions 2 tomatoes 4 Tbsp Mustard Oil 1/2 ts...
Post a Comment
Read more

Bengali Chorchori

 Chachchari is a nutritious yet lip-smacking dish with wholesome nutrition of vegetables along with a subtle – spice taste. This dish is very familiar in the Eastern Region of India where it is consumed in the second phase of a meal with some hot steaming rice, hence acting as a cooling agent for the stomach (especially the potatoes and pointed gourd). The origin of this dish is quite unique as it is said that during the British Raj when child marriage was into existenxe, it was very common for the teenage girls to be window at a young age, later on they exile to Kaashi (now Varanasi). A strict diet was followed by them in order to hold their pangs of lust. The consumption of meat, onion and garlic was strictly prohibited by the widows. So, with the course of time and with the utilization of resources they created a new one-pot dish that was free from any of the prohibited ingredients but comprised of nutritious vegetables with a base of ginger and cumin. Nowdays this chorchori is ...
Post a Comment
Read more