Vegetable Chop is nothing but a vegetarian version of cutlet. The filling is a combination of mashed potato and some winter vegetables like, carrot, beetroot, peas and ground nuts. At first vegetable itself is cooked with spices and then it’s dipped in flour thin batter mix and then in breadcrumbs and fried in vegetable oil.
• ½ tsp of cumin seeds,
• ½ tsp of fennel seeds,...
• 6 cloves,
• 3 green cardamoms,
• Small ½ inch cinnamon stick,
• 10 peppercorns,
• 2-3 dry red chili,
• 1-2 dry bay leaf
• 2 medium sized beetroot, finely grated,
• 2 medium sized carrots, finely grated,
• 2 small potatoes, boiled and mashed,
• 1 tsp of grated ginger,
• 2 green chilies, finely chopped,
• 2 tsp of peanuts,
• Salt to taste,
• Sugar to taste,
• 2 tsp of flour mixed in a little water,
• 5-6 tbsp of bread crumbs
First, grind the roasted whole spices and keep it aside. In a kadai, take 1 tsp of oil and lightly fry the peanuts. Keep them aside and in the same oil, fry ginger and green chilies till you get a light aroma.Into this add the grated beetroot and carrot and sauté well. Now add the mashed potatoes, salt, sugar and ground roasted spice powder. Mix well.Cool the mixture and make medium size cutlet balls.In a separate bowl, take 2 tsp of flour and mix it with a little water to get a thin batter. It shouldn’t be too thick. Roll each ball into the batter and then roll them in bread crumbs.Deep fry the cutlets in hot oil until golden brown.
Serve them hot with onion rings, ketchup or with mustard sauce ‘kashundi’
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