Name: Vegetable Chop (Bengali Styled Vegetable Croquettes) recipe by Pushpita Aheibam at BetterButter
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 8
Ingredients: 4 large Beetroot, peeled and finely grated; 1 large Carrot, peeled and finely grated; 2 medium size Potatoes, boiled, peeled and mashed; 2 Tbsp Peanuts, dry roasted, peeled and halved; 2 tsp Ginger, grated; 2-3 green chillies, finely chopped; Salt to taste; 1 1/2 tsp sugar; 1/4th cup Green peas, shelled and blanched (optional); 1 tbsp garam masala powder; 3 tbsp corn flour; 1 Tbsp APF/Maida; Bread Crumbs, enough for coating the chops/croquettes properly; 2 Tbsp+1 tsp Oil for frying the Vegetables and peanuts; Oil for deep frying the chops/croquettes

ABOUT Vegetable Chop (Bengali Styled Vegetable Croquettes) RECIPE

Bengali styled Vegetable Chop for those who wish to prepare and relish some savouries or snacks in the evening. Made of grated beetroots, grated carrot, roasted and fried peanuts, shelled green peas, along with coarsely ground spices, these oblong shaped croquettes are dipped and rolled in a smooth paste of flour and then rolled over bread crumbs before deep frying until beautifully browned. Enjoy them hot with some mustard sauce or kasundi or even tomato sauce.

Ingredients Serving: 8

4 large Beetroot, peeled and finely grated
1 large Carrot, peeled and finely grated
2 medium size Potatoes, boiled, peeled and mashed
2 Tbsp Peanuts, dry roasted, peeled and halved
2 tsp Ginger, grated
2-3 green chillies, finely chopped
Salt to taste
1 1/2 tsp sugar
1/4th cup Green peas, shelled and blanched (optional)
1 tbsp garam masala powder
3 tbsp corn flour
1 Tbsp APF/Maida
Bread Crumbs, enough for coating the chops/croquettes properly
2 Tbsp+1 tsp Oil for frying the Vegetables and peanuts
Oil for deep frying the chops/croquettes

Instructions

In a deep-bottomed wok/kadahi or frying pan, put a tsp of oil and fry the peanuts on medium heat till golden brown. Remove and keep aside on a plate.
In the same wok/kadahi or pan put 2 Tbsp of oil, add the grated beetroot and carrots. Saute well on medium heat and fry until the water dries up and oil separates.
Now add the grated ginger, mashed potatoes, fried peanuts, blanched green peas, garam masala powder, chopped green chillies, salt and sugar. Fold in and mix well and let fry for few minutes.
Once cooked, let the mixture cool to room temperature. Then make 14-15 large oblong shaped chops/croquettes. Place them on an oil greased plate or flat surface after shaping.
In a bowl add the cornflour and flour, mix some water to make a smooth paste (not very runny or thick). Separately put the bread crumbs on a flat surface or plate and set aside.
Now roll each oblong shaped veggie mixture one by one into the flour paste and then immediately roll onto the bread crumbs until evenly and well coated on all sides. Place them back on the plate or flat surface.
Heat enough oil in a deep-bottomed wok or deep frying pan. Fry the chops, 3-4 at a time in batches until golden brown or lightly browned on all sides on low heat.
Remove and set aside on a kitchen towel topped plate to let soak up the excess oil. Serve them hot with onion rings and mustard sauce(kasundi).

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