Veg Chops is a famous snack from West Bengal. These chops are made with Beetroot, potatoes, carrots, peanuts. These vegetables are cooked and coated with breadcrumbs to give a crunchy outer layer with a soft inside.
Since beetroot and carrot are in these chops, the spice mix needs to be on the spicer side to balance the flavours. Got this recipe from a friend who hails from Kolkatta.
Made these Veg Chops as part of our sweets and snacks mega marathon. Today is last day of the marathon and I thoroughly enjoyed the series. Thanks Valli for Inspiring me to get back to blogging.
Preparation Time: 20 minutes
Cook Time : 20 minutes
Serves : 4
Ingredients:
Beetroot : 1 medium peeled
Carrot : 1 medium
Potatoes : 1 large peeled
Peanuts : 1 tablespoon
Sooji : 1/4 cup
Breadcrumbs: 1 cup
Corn flour : 1/2 cup
Salt to taste
Spice Mix:
Fennel Seeds/Saunf : 1/2 teaspoon
Cumin/jeera : 1/2 teaspoon
Dry red chillies : 4
Cardamom : 2
Cinnamon stick : 1 inch
Peppercorns: 4
Method:
Take carrot, beetroot and potato, peel them and cut into large cubes. Put them in a pressure cooker and cook for 1 whistle.
Let the vegetables cool and grate them.
Take all the ingredients listed under spice mix and dry roast for 2 minutes.
Heat 2 tablespoons on oil in a pan and add the grated vegetables, spice mix, salt and peanuts. Cook for 5-6 minutes or until all the moisture is evaporated.
Add sooji to the vegetable mixture and make desired shape chops.
Take cornflour in a bowl and add 3/4 cup of water as we don’t want to coat the chops with cornflour instead wet them a little.
Heat oil for deep frying, dip the chops in the cornflour water and roll them in the breadcrumbs. Drop 2-3 chops in the oil, keep the flame on medium. Fry the chops until they turn golden brown on both sides (it took me 3 minutes per batch).
Place the chops in a paper towel lined plate.
Serve hot with some mustard sauce or any sauce of choice, some onions and cucumber.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104