Bengali-Style Crispy Vegetable Chops

Winter is my favourite time of the year, especially because there are a variety of vegetables to choose from. There are carrots, beetroot, beans, turnips, cabbage, cauliflower, and the list goes on. I love to explore the options. But there’s a limit to making mixed vegetable curries.

There comes a time when your refrigerator has a lonely carrot or a few scattered peas or a long-forgotten cabbage. So, what do we do? We combine all of these to prepare a droolworthy snack! Bengalis love their chops, whether it’s vegetables or just potatoes, it makes no difference.

Vegetable chop is usually prepared with beetroot and other vegetables but I’m not a fan of this particular vegetable and so I haven’t used it in the recipe. If you like beetroots, go ahead and use them.

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Here goes the recipe:

Ingredients

  • Carrots – 2 (diced)
  • Cabbage – ¼ of a big cabbage (shredded)
  • Peas – ¼ cup
  • Potatoes – 2 (peeled and diced)
  • Green chillies – 2 (chopped)
  • Capsicum – 1 (chopped)
  • Salt as required
  • Peanuts – ½ cup
  • Jeera powder – 1tsp
  • Kitchen king masala – 1tsp
  • All-purpose flour (maida) – 1 cup
  • Bread crumbs – 1 cup
  • Oil – 1tbsp
  • Oil – for deep frying
  • Water to boil the vegetables
  • Black salt and onion slices for garnish

Procedure:

1) Boil carrots, cabbage, and potatoes for about 10-15 minutes till they are soft. Drain the water completely after they’re done. Mash them together with a masher.

2) Heat a tablespoon of oil in a pan and fry the peanuts till they turn brown. Keep them aside.

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3) In the same oil fry the capsicum, peas, and green chillies together. Add the mashed vegetables and stir well.

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4) Sprinkle salt and add kitchen king masala, jeera powder and two tablespoons of maida to the mixture. Then, add the fried peanuts and mix well. Once all the moisture is soaked, switch off the flame and allow it to cool.

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5) Mix rest of the maida with water and prepare a semi-thick batter. Spread the bread crumbs in a plate.

6) Once the mixture cools down, take small portions of the mixture on your palms and give it an oval shape as shown in the picture.

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7) Heat the oil for deep frying. Make sure it reaches the smoking point and then you lower the flame.

8) Dip the chops in the batter and then roll them in bread crumbs. Make sure the chops are coated evenly on all sides.

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9) Carefully, place these chops in oil and fry till they turn dark brown on all the sides. Pull them out of the oil and drain the excess oil on a tissue paper.

10) Sprinkle some black salt on top of each chop and serve with sliced onion and ketchup.

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Notes:

1) Instead of maida batter, you can give the chops an egg wash. People who eat eggs can just break an egg in a bowl, beat it with a pinch of salt and instead of dipping the chops in maida can dip them in the egg mixture before rolling on bread crumbs. It enhances the taste and ensures the chops don’t break.

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2) If you don’t have kitchen king masala at home, you can skip the ingredient but don’t use any other masala in place, lest it may spoil the taste.

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