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

Chana Kabab

  Chana Kabab or Chickpea Kabab is a healthy take on the world of kababs. With a good source of carbohydrates and proteins this chana kabab recipe is the most accurate way to enjoy this dish without worrying about health too much. The filling is a crucial part of this recipe as it provides the necessary crunch to the kabab, you can make a roll by putting inside a roti or use it as a wrap by adding sauces of your choice. A comfort food that is delicious and healthy at the same time, what more can you ask for ?😂 Ingredients 2 cups Chickpea (kabuli chana) 2 bayleaf a pinch of baking soda salt to taste 3 tbsp vegetable oil + required oil for frying 1 tsp cumin seeds 1/2 tsp fennel seeds (sauf) 1 tsp chopped green chilies 2-3 finely chopped onions 1 tsp ginger garlic paste 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1.5 tsp amchur powder (dry mango powder) 1 tsp garam masala powder       for the filling 1-2 finely chopped onions 4 green chilies (...
Post a Comment
Read more

Dahi waale aloo

Dahi wale aloo or potatoes cooked in yogurt gravy is a  rich gravy from Rajasthan. It is one of the simplest potato curries that is flavourful yet aromatic, the ingredients are quite simple, and the yogurt gives a rich base and that required sourness to the curry. This is a no onion, no garlic recipe, yet the flavours are quite promising, so grab your rice bowl, cook this for dinner and enjoy your meal.   Ingredients 4-5 medium potatoes 1 tsp coriander Seeds 10-15 black peppercorns 1 tsp cumin seeds 2 dried red chilies 3 green cardamom 1 tsp fennel seeds 2 Onions 4 green chilies 1 cup curd 1 tsp turmeric powder 1 tsp red chili powder 1/2 tsp black salt 3 tsp  mustard oil 1 tsp hing 1/2 tsp Sugar chopped coriander leaves dried fenugreek leaves 1 tsp garam masala powder 2 cups warm water Method Wash the potatoes well, keep the skin on if you desire, or discard the skin, completely your choice. Portion the potatoes into equal portions. Heat a pan on low heat and add the...
Post a Comment
Read more