Name: vegetable chop (bengali style) recipe by payal jain at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 tsp cumin seeds; 4-5 cloves; 3-4 Green Cardamoms; 8-10 black pepper corns; 2-3 dry red chillies; 2 potatoes boiled and mashed; 2 medium carrots grated; 2 beetroots grated; 2 tsp oil; 1 onion finely chopped; 2 green chilli finely chopped; 2-3 tbsp peanuts; 1 tsp Ginger-garlic paste; 1 tbsp coriander leaves chopped; 1 cup dry bread crumbs; 1/2 tsp Salt; 1/2 cup cornflour; Oil for Deep frying

Ingredients Serving: 4

1/2 tsp cumin seeds
4-5 cloves
3-4 Green Cardamoms
8-10 black pepper corns
2-3 dry red chillies
2 potatoes boiled and mashed
2 medium carrots grated
2 beetroots grated
2 tsp oil
1 onion finely chopped
2 green chilli finely chopped
2-3 tbsp peanuts
1 tsp Ginger-garlic paste
1 tbsp coriander leaves chopped
1 cup dry bread crumbs
1/2 tsp Salt
1/2 cup cornflour
Oil for Deep frying

Instructions

dry roast all the whole spices in a pan on low flame till you get light aroma
grind the roasted spices to a fine powder and keep aside
in a kadai heat oil and lightly fry the peanuts, remove from oil and keep aside
in the same oil fry ginger, garlic and green chili for few seconds
now add onions and saute until it becomes brown
into this add the grated carrots and beetroots, saute well
now add the mashed potatoes, salt, sugar, spice powder and chopped coriander leaves, mix well
cool the mixture for 15 minutes
make a medium thick slury by mixing cornflour and water
now make medium balls from the mixture
dip each ball into the slury and roll them in dry bread crumbs
heat oil in a kadai and deep fry the cutlets in hot oil until golden brown
serve with onion rings and ketchup

Similar Recipes