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
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
Fennel Seeds/Saunf : 1/2 teaspoon
Cumin/jeera : 1/2 teaspoon
Dry red chillies : 4
Cardamom : 2
Cinnamon stick : 1 inch
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.