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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).

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