Vegetable chop/Bengali Style Vegetable Croquettes:
A girl is running around the dining table and her mother was chasing her. This scene happened regularly on winter days when the girl's mom used to make a boiled vegetable salad containing boiled beetroot, carrots, potato, and peas. The girl is me and my mom was always determined to make me eat that nutritious thing and I never want to. After requesting nicely mom starts getting angry though she was not able to gobble me up much of that salad. Don't know why I hate that dish. The scene changed when my aunt(my dad's brother's wife) start making Vegetable Tikki. She first grates all the vegetables and fry them with spices and adds boiled mashed potato and just toasts it like Tikki. We happily eat that thing. Afterward, When I am in college and start showing interest in fancy cooking on weekends I start making Vegetable chops. I then understand that what my aunt used to make actually was the stuffing of Vegetable chops.
Like other fried chops and croquettes, Vegetable chop in winter is nostalgic. Now in the grocery shops and available frozen foods, we get beetroots, carrots, and peas all year round, in our childhood, it was not the same. These vegetables are recognized as winter vegetables. In winter Vegetable Chop is a must.
Like other fried chops and croquettes, Vegetable chop in winter is nostalgic. Now in the grocery shops and available frozen foods, we get beetroots, carrots, and peas all year round, in our childhood, it was not the same. These vegetables are recognized as winter vegetables. In winter Vegetable Chop is a must.
On chilly winter days, all the family members gathered at a big dining table enjoying hot tea with a homemade vegetable chop and other snacks, and planning for the upcoming winter picnic has only remained in our minds. Everything changed apart from the Vegetable Chop it still tastes the same as before.
Feeling nostalgic already right? Check my recipe and start making a memory with your family members.
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Course- Starter/ snacks
Dish - Indian
Author - Usashi Mandal
Serves - 6
Preparation time - 45 minutes
Cooking time - 10 minutes
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp Hing powder
1/2 tsp Black pepper powder
1 tsp garam masala powder
1 tsp turmeric powder
1 bay leaf
1 dry red chili
3/4 cup of peanuts
1 cup grated beetroot medium
1 cup grated carrot medium
2 big size potato ( peeled and boiled)
1/2 cup boiled peas
1 tbsp grated Ginger
1/2 tbsp chopped green chilies
1/2 cup chopped cilantro
2 cups besan( gram flour)
2 cups bread crumb
1 tbsp sugar
Salt for seasoning
1/2 tsp fennel seeds
1 tsp Hing powder
1/2 tsp Black pepper powder
1 tsp garam masala powder
1 tsp turmeric powder
1 bay leaf
1 dry red chili
3/4 cup of peanuts
1 cup grated beetroot medium
1 cup grated carrot medium
2 big size potato ( peeled and boiled)
1/2 cup boiled peas
1 tbsp grated Ginger
1/2 tbsp chopped green chilies
1/2 cup chopped cilantro
2 cups besan( gram flour)
2 cups bread crumb
1 tbsp sugar
Salt for seasoning
Instructions:
1. Heat oil in a frying pan add dried red chili, bay leaf, and Hing powder stir well then add cumin and fennel seeds.
2. After it crackles add ginger and green chili fry for 1 to 2 minutes.
3. Now add grated beetroot, carrot, mashed potatoes, and peanuts. Mix it well then add sugar, salt, turmeric powder, and black pepper powder, and garam masala powder. Fry it well and add chopped coriander leaves.
4. Take it out in a bowl and let it cool. Then make oblong shape chops with this mixture. Keep aside.
5. In another bowl add besan, water, and salt and make a smooth thin batter. In another shallow tray spread the bread crumbs. Dip chops in this batter and then coat them with bread crumbs. Put it in the refrigerator for 30 minutes to set.
6. Heat oil in a frying pan and fry those chops until golden brown.
7. Serve them hot with Kasundi(Bengali-style Mustard Sauce) with sliced onions.
Happy Cooking!!
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