Name: Kolkata s vegetable chop/ Beetroot croquettes recipe by Nilanjana Bhattacharjee Mitra at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5
Ingredients: Boiled Beetroot 1 big; Black pepper 2-3 tsp; Cornflour 3-4 tbsp; Maida 5-6 tbsp; For coating:; Chat masala 1-2 tsp; Chili powder 1 tsp; Turmeric powder 1 tsp; Ginger paste 2 tsp; Coriander leaves (optional) 1tbsp; Chopped green chillies 1-2 tsp; Green peas 1 tbsp; Dry roast peanuts 1 tbsp; Roasted masala 2-3 tsp ( dry roast the cumin seeds, coriander seeds, dry red chillies together to form a coarse powder); Black salt 2 tsp; Boiled potato 2; Bread crumbs 1 bowl; Salt as required

Ingredients Serving: 5

Boiled Beetroot 1 big
Black pepper 2-3 tsp
Cornflour 3-4 tbsp
Maida 5-6 tbsp
For coating:
Chat masala 1-2 tsp
Chili powder 1 tsp
Turmeric powder 1 tsp
Ginger paste 2 tsp
Coriander leaves (optional) 1tbsp
Chopped green chillies 1-2 tsp
Green peas 1 tbsp
Dry roast peanuts 1 tbsp
Roasted masala 2-3 tsp ( dry roast the cumin seeds, coriander seeds, dry red chillies together to form a coarse powder)
Black salt 2 tsp
Boiled potato 2
Bread crumbs 1 bowl
Salt as required

Instructions

Take a plate, add the boiled potato and boiled beetroot. Smash both of these ingredients with your hands.
Now add in salt, black salt, roasted masala, turmeric powder, chili powder, chaat masala, roasted peanuts, green peas ,chopped green chillies, coriander leaves (optional), and 1-2 tbsp cornflour (for binding).
Mix all the masalas with the boiled potato and beetroot.
Meanwhile take a bowl, add the maida, cornflour, salt , black pepper powder and water. Make a semi thick paste for coating and keep it aside.
Heat a kadhai, add 2 tbsp oil, one its hot, add 1/2-1 tbsp ginger paste. Keep stirring. Now add the boiled potato, beetroot and masala mixture. Keep stirring for 3-4 mins, when the mixture starts to separate from the kadhai, this means that its done. Turn off the gas and let this mixture cool.
Take a small portion from the alu beet masala. Make a cylinder or oval shape with help of your hands.
Put it in the maida-cornflour paste. Coat it well. Then put it in the breadcrumbs and coat it properly. Once again put it in the maida- cornflour paste and then again add the breadcrumbs and coat it well.
Follow the same process with the rest of the chops.
Heat a kadhai and add oil for deep frying. Then add these chops into the hot oil, note that the oil should be on the low medium heat. Fry until it gets a nice golden-brown colour.
Then take it out from the kadhai. Drain the oil and place it on the paper towel.
Vegetable chops are ready to be served. Sprinkle some black salt over it and garnish it with onion cucumber salad and sauce.

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