What is chop?
Types of chop recipe
- It tastes amazing and you can have it without spoiling your make up during puja.
- It is cheap but the portion is enough to kill your hunger for couple of hours.
- It is a pure veg no onion no garlic recipe. Many people have rituals to have pure veg food during selected days in durga puja. Veg chop recipe is a perfect match for the situation.
Tips to prepare perfect vegetable chop
- Donāt skip bhaja masala for the recipe or donāt replace it with any other spice mixture.
- Use lightly crushed roasted peanuts. It gives a nice bite to the vegetable chop recipe.
- Always double coat the vegetable chop with breadcrumbs to get perfect crispy outer layer.
- After coating the vegetable chop with breadcrumbs, refrigerate it for an hour to set the coating. This step helps to give crack free vegetable chop during the time of deep frying.
- Always check the temperature of the oil before adding vegetable chops to deep fry by adding little bit of batter into the oil or else the chop may break.
How to make vegetable chop
Ingredients:
For vegetable chop
- 1 cup Beetroot, grated
- 1 cup Carrot, grated
- 2 boiled Potatoes or 1 Ā½ cup mashed Potato
- 1 green Chilli, finely chopped
- 1 teaspoon Ginger paste
- 4 tablespoons Coriander leaves, chopped
- Ā½ teaspoon Panch phoran
- 2 tablespoons roasted Peanut, crushed
- 1 teaspoon Sugar
- Salt to taste
- 2 tablespoons Oil, to cook
For the Bhaja masala
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- Ā½ teaspoon Coriander seeds
- 1 dry red Chilli
- 1 Bay leaf, medium
- 1-inch Cinnamon stick
- 3 Cloves
- 3 Cardamoms
- 10 peppercorns
For the Coating
- 2Ā½ tablespoons All-purpose flour
- 5 tablespoons Cornflour
- 6-7 tablespoons Water
- 1 cup Breadcrumbs
- Oil to deep fry the vegetable chop
Instructions:
- To prepare the bhaja masala, take a pan and put it on flame.
- Add cumin seeds, coriander seeds, fennel seeds, cloves, cardamom, bay leaf, cinnamon stick, peppercorns and dry red chilli into the pan and dry roast them over medium flame for couple of minutes until a nice aroma comes up.
- Transfer the tossed spices on a separate plate and allow it to cool down.
- Transfer the spice mix into the small jar of the grinder and pulse them to fine dust. Keep the bhaja masala aside.
- To boil the potatoes, wash them and put them in the pressure cooker with enough water. Close the lid of the cooker and cook them over medium flame till 2 whistles. Switch off the flame and allow the pressure cooker to release pressure.
- Let the potatoes cool down till touchable and peel the skin off.
- Mash the potatoes with the help of potato masher, fork or hand and keep it aside.
- Put a pan on flame and let it become completely dry.
- Add oil into the pan and wait until the oil is hot.
- Add panch phoran spice mix into the pan and let them crackle.
- Add ginger paste, chopped green chillies into the pan and mix it nicely.
- SautƩ them in low flame for 1-2 minutes.
- Add grated beetroot into the pan and give a nice mix. Cook it in medium flame for 2-3 minutes.
- Add grated carrots into the pan and give a nice mix.
- Add salt and mix it nicely.
- Cover the pan and cook it in medium low flame for 8-10 minutes until the vegetables get cooked. Cook them till tender but not mushy.
- Add mashed potatoes (Step 7) into the pan and mix it evenly with the beetroot-carrot mixture.
- SautƩ it in medium flame for another 2-3 minutes. Stir in between in regular intervals.
- Add bhaja masala (Step 4), sugar into the pan and mix it evenly.
- Cook it in low flame for another minute and switch off the flame.
- Add chopped coriander leaves, crushed roasted peanuts into the vegetable chop mixture and mix it properly.
- Transfer the content on a plate and allow it to cool down.
- Apply oil on your palm and pinch large portion of the content in your hand. Make it into cylindrical shape by rolling it in your palm and pressing with your fingers. Repeat the process and shape chop with rest of the mixture.
- For the coating of vegetable chop, add cornflour, all-purpose flour, water into a bowl and prepare a batter of moderate consistency. The batter should not be too thick nor too runny.
- On the other hand, take breadcrumbs in a separate dry bowl or plate.
- Dip the veg chop in the batter and then roll it over the breadcrumbs and coat it evenly.
- Repeat the process again by diping the veg chop in the batter and rolling it over breadcrumbs and make double coating. It makes the vegetable chop crunchier after frying.
- Continue the process and double coat all the veg chop with batter and breadcrumbs. Keep the coated veg chop in refrigerator for 1 hour to set the coating. This step helps the chop to resist crack during the time of deep frying.
- Put a pan on flame and add enough oil to deep fry the vegetable chop.
- Check the temperature of the oil and add the coated veg chop into the oil. Donāt overcrowd the pan or the chop may break.
- Fry them over medium flame for 2-3 minutes till crispy and golden brown.
- Strain the excess oil from the chop and place them on a tissue lined plate.
Serving Instruction
How to store vegetable chop
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