Vegetable Chops Recipe
Bengali Street food dish
Every region in India has it’s own famous street food and Vegetable Chops is one of the popular street food from Bengal which has a perfect blend of Bengal’s culture and tradition. Vegetable Chops are from the Patty family and is made using different vegetables and masalas. This recipe are commonly served in most of the Bengali households along with tea for tea time snacks.
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4 Servings
Ingredients
- 2 Carrots (Gajjar) , finely chopped
- 1 Beetroot , finely chopped
- 2 Potatoes (Aloo)
- 1/4 cup Green peas (Matar)
- 1/4 cup Sweet corn
- 2 Onions , chopped
- 4 Green Chillies , chopped
- 1 teaspoon Ginger , grated
- 1 tablespoon Cumin powder (Jeera)
- 1-1/2 teaspoon Red Chilli powder
- Salt , to taste
- Sunflower Oil , for cooking
- 2 tablespoon Corn flour
- 1 tablespoon Water
- 1/2 cup Whole Wheat Bread crumbs
How to make Vegetable Chops Recipe
To begin with Vegetable Chops Recipe, rinse all the vegetables and peel their skin and chop them into small pieces. Transfer all the vegetables into a pressure cooker.
Now add cumin powder and salt to the vegetables and cook it until the cooker releases 3 whistles.
Once it is done, discard the water from the cooked vegetables and mash the vegetables. Keep them aside.
The next step is to make the Vegetable Chops. Heat a teaspoon of oil in a pan. Add grated ginger, onions and green chilies and saute it till the onions turn slightly brown.
Now add the mashed vegetables along with salt and the spice powders into the pan. Mix well and cook all the ingredients till it gets mixed with each other properly.
Switch off the heat and set it aside to cool. Once it is cooled down, make small lemon sized balls from the vegetable mix and shape them into oblong or cylindrical shapes and keep them aside.
Add corn flour to a bowl with 1 tablespoon of water and mix it well.
Now take an oblong shaped chop and carefully dip it in the corn flour mixture ad then roll it in the bread crumbs. Follow it for the other chops too.
Heat oil in a wide pan for deep frying. When oil turns piping hot, reduce the flame to medium and carefully transfer the coated vegetable chops into the oil.
Deep fry for about a minute or until all the sides turn golden brown. Drain on kitchen towel to soak the extra oil.
Serve these vegetable chops along with tea as a tea time snack.
