Vegetable Chop

Name: Vegetable Chop
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 grated beetroot; 2 grated carrots; 2 boiled and mashed potatoes; 1 cup cornflor slurry; 1 cup dried bread crumbs; 2 tbsp oil; 2 chopped green chillies; 2 tbsp grated ginger; 2 tsp roasted cumin powder; 1 tsp dry mango powder; 1 tsp garam masala; 3 tbsp crushed fried peanuts; 1 tsp sugar; As Per Taste Salt; as required Oil for deep frying

Rita Talukdar Adak @ritaadak17

#WDC
I'm dedicating this recipe to my girlfriends who have been with me for over 4 decades. We've been making this recipe for our parties all these years and it reminds me of all the sweet memories we shared over these chop, chai, and charcha.. here's to many more hangouts and gapshaps.

Rita Talukdar Adak @ritaadak17

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Ingredients

30 minutes

4 servings

1grated beetroot
2grated carrots
2boiled and mashed potatoes
1 cupcornflor slurry
1 cupdried bread crumbs
2 tbspoil
2chopped green chillies
2 tbspgrated ginger
2 tsproasted cumin powder
1 tspdry mango powder
1 tspgaram masala
3 tbspcrushed fried peanuts
1 tspsugar
As Per TasteSalt
as required Oil for deep frying

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Steps

30 minutes

1

Heat oil in a Kadai add grated ginger, chopped green chilies, and cook for 1 minute, then add grated beetroot and carrots, salt, sugar, mix it well, cover, and cook till the mixture is soft.
2

Now add mashed potatoes, roasted cumin powder, mango powder, garam masala powder, mix it properly, then add crushed peanuts and mix till well combined.
3

Grease palms of the hands with oil and take a portion of the prepared mixture and shape it into a cylinder shape chop. Keep aside.
4

Then dip each prepared chop into the cornstarch slurry and roll in dried bread crumbs and repeat one more time, keep aside.
5

Heat sufficient oil in a Kadai drop in each chop in the hot oil and deep fry till golden brown and crisp and draine on an absorbent paper. Vegetable Chop is ready.
6

Serve hot with sauce and chutney.
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