Vegetable chop (Kolkata style)

Name: Vegetable chop (Kolkata style)
Total time: 1800 s
Yield: 2 -3 people
Cuisine: Indian
Ingredients: 1 carrot; 1 beetroot; 2 potatoes; 1 and 1/2 tsp roasted peanuts; 1/2 tsp grated ginger; 1/2 tsp Finely chopped garlic; 1/2 tsp cumin seeds; 1 tsp green peas; 1-2 finely chopped green chilli; 1 medium onion finely chopped; 1 pinch kaka jeera; 1/2 tsp garam masala; As Per Taste Salt; 1/4 tsp turmeric powder; 1/2 tsp cumin powder; 1/2 tsp coriander powder; 1/4 tsp kashmiri red chilli powder; 1 cup whole wheat bread crumbs; 1/2 tsp sugar; 1 pinch asafoetida; leaves Some freshly chopped coriander; 4 tsp cornflour; 1 tsp vermacilli; As required Oil to deep fry

Basna Bidisha Bal @cook_28848534

This crunchy vegetable chops are made with beetroot, carrots, peanuts, potatoes which gives a nice crunch. Vegetable chop is a very popular street food from Kolkata. Beetroot, carrots, peanuts, potatoes and other vegetables are cooked using some spices and coated with breadcrumbs then deep fried till golden brown. Serve with tomato sauce or with kasundi ( a mustard based sauce)
#Win
#Week10
#cookpadindia

Basna Bidisha Bal @cook_28848534

Saved

Ingredients

30 minutes

2 -3 people

1carrot
1beetroot
2potatoes
1 and 1/2 tsp roasted peanuts
1/2 tspgrated ginger
1/2 tspFinely chopped garlic
1/2 tspcumin seeds
1 tspgreen peas
1-2finely chopped green chilli
1 medium onion finely chopped
1 pinchkaka jeera
1/2 tspgaram masala
As Per TasteSalt
1/4 tspturmeric powder
1/2 tspcumin powder
1/2 tspcoriander powder
1/4 tspkashmiri red chilli powder
1 cupwhole wheat bread crumbs
1/2 tspsugar
1 pinchasafoetida
leavesSome freshly chopped coriander
4 tspcornflour
1 tspvermacilli
As requiredOil to deep fry

Saved

Steps

30 minutes

1

Wash the vegetables and peel them. Cut them in to big chunks (carrot, beetroot and potatoes). Boil them till the two-three whistle goes off.Remove from heat. Take out the vegetables and drain out the excess water. Then let them cool. Finley chop onion, green chilli, garlic, coriander leaves, grate the ginger.keep aside.
2

Roughly mash the Cooked vegetables.
3

In a kadhai heat 1 tbsp of oil.
Now add grated ginger, 1/2 tsp cumin seeds,1 pinch asafoetida,1 pinch kala jeera, chopped garlic, chopped onion and chopped green chilli. Saute for 2-3 minutes over medium heat.
4

Now add the roughly mashed vegetables, roasted peanuts, green peas. Now add all the spices mentioned above (turmeric powder, kashmiri red chilli powder, coriander powder, cumin powder). Mix well and saute for 5 -10 minutes. Now add salt as required, sugar and garam masala. Mix well. Saute for 5 minutes again. Now switch off the heat. Add some freshly chopped coriander leaves. Mix well and let the mixture cool completely.
5

Now make small balls using the above mixture. The size and shape depends on individuals choice. Here I did a cylindrical shape.
6

Now make a smooth and thin batter using cornflour and water. Now divide the breadcrumbs into two separate plates. In one plate mix the vermicilli with breadcrumbs and in another plate keep only breadcrumbs. Now dip the vegetable balls in the batter and roll them in breadcrumbs. Again dip the vegetable balls in batter of cornflour and roll them in the mixture of vermicelli and breadcrumbs. Make sure vegetable balls are coated well. Now deep fry the chops till they turn into golden brown colour.
7

Transfer to the kitchen towels. Then place them in the serving plate. Serve hot along with tomato sauce or kasundi or any other dip according to your preference.