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Vegetable Chop
This is the second week in our series of “Bengali fries”, and this week will be sharing the recipe of the must winter snack for the Bengalis, “Vegetable Chop”. Stuffed with fresh winter vegetables and is easy to prepare. For the detailed recipe log onto
  1. Boil potatoes and mash it. Grate carrots, beetroot, finely chop the cabbage and the green chillies. Prepare the spices – take all the spices except for panch phoron and roast it a little on a kadai without oil on low flame for about 2 minutes. Then grind the spices into a fine powder. Fry the peanuts until golden brown and keep them aside.
Recipe Notes

Take a kadai, add 4tbsp vegetable oil and let it heat on medium flame. Add the panch phoron, chopped green chillies, ginger paste and fry them a little. Now add the grated carrot and cook them for 2 minutes before you add the grated beetroot, mix well and cook for 2 more minutes, now add the chopped cabbage and give it one more stir and cook it for 2 more minutes, now add sugar, a pinch of salt the grounded spices, amchur powder and mix all the ingredients well. Let the vegetables cook in medium flame for 5 minutes. Now add the mashed potatoes and mix all the ingredients well. Once the filling is ready, sprinkle the fried peanuts, give it a good stir, add ghee, mix it well and turn off the heat and let the filling cool down.

Once in the room temperature, roll cylindrical balls will the filling. Take 2 beaten eggs, add a little salt and pinch of black pepper to the same and beat it again. Pour the breadcrumb on a bowl and keep it ready. Now dip the cylindrical vegetable rolls in to the beaten eggs and right on to the breadcrumbs and give it a fine coating. Repeat the drill with all the vegetable rolls.

Prepare a kadai on high flame, add enough vegetable oil to deep fry, put the vegetable rolls into the oil one by one and cook both sides until golden brown. Serve hot with mustard sauce or tomato ketchup.

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