Vegetable Chop (Vegetable Croquettes)...........A Winter Must-Have

            

There's no doubt that Kolkata is the hub of street foods. It is one of the friendliest cities for street food lovers. Vendors selling Fuchka (Pani Puri), Jhal Muri (spiced puffed rice), Bhel Puri, Ghugni Chaat, Chowmein, Egg Rolls (and the list goes on) can be found at every nooks and corners of the streets. 

Bengali's love to enjoy their evening tea with "Muri and Telebhaja" (Puffed rice with deep fries). These so called "Telebhaja" can be Aalur Chop (Potato Croquettes), Mochar Chop (Banana Blossom Croquettes), Dimer Chop (Egg Croquettes), Macher Chop (Fish Croquettes) etc....etc......

"Chop" is nothing but Cutlets or Croquettes. They are small, cylindrical shaped, stuffed with minced meat, mashed potatoes or mixed vegetables. They are then dipped into corn flour batter, rolled in breadcrumbs and then deeply fried. It doesn't matter whether it's vegetarian or non-vegetarian variety they all have different taste and equally tempting. They serve as a great appetizer and a complete party pleaser. 

Today I'm going to share Vegetable Chop which are stuffed with mixed vegetables and they pair well with tomato ketchup and finely chopped salad :)

Ingredients:

1. Potatoes(medium sized): 2

2. Beetroots(medium sized): 2

3. Carrots(medium sized): 2

4. Peas: 1 cup

5. Coconut (shredded): 3 tbsp

6. Roasted Peanuts (peeled and halved): 10-12

7. Onions(finely chopped): 1 cup

8. Green Chilies(finely chopped): 1-2

9. Ginger-Garlic Paste: 1 and 1/2 tbsp

10. Poppy Seeds: 1 tbsp

11. Garam Masala: 1 tbsp

12. Salt to taste

13. Sugar to taste

14. Cornflour: 2 tbsp

15. Water: 1 cup

16. Breadcrumbs for coating

17. Oil for frying + 1 tbsp

18. Panch Phoron (Mixture of Cumin Seeds: 1/4 tsp, Nigella Seeds: 1/4 tsp,  Fennel Seeds: 1/4 tsp, Mustard Seeds: 1/4 tsp, Fenugreek Seeds: 1/4 tsp)

Method:

1. Wash all the vegetables thoroughly and cook them in a pressure cooker (including the green peas) until you hear two whistles. Let it cool down.

2. Mash or grate the boiled and peeled vegetables. I use my grater for doing so. As the vegetables get a very good texture for making chops and they get easily mixed with the other ingredients.

3. Now add in the ginger-garlic paste, roasted peanuts, garam masala powder, salt and sugar to the mashed vegetables. Mash all the ingredients with your hands.

4. Heat 1 tbsp of oil in a pan and then add paanch phoron and poppy seeds. Once they splutter add finely chopped onions and green chilies. Fry them until the onions get a nice golden color. Add the shredded coconut and cook it for a minute.

5. Now add the vegetable mixture in the pan and fry it for 5-6 mins until the mixture gets dry or there's no moisture left. You can check it by taking small amount of mixture in your hand and try to form a round ball. If you are able to do so then the mixture is perfect. Once done remove the pan from heat and allow the mixture to cool down.

6. In a small bowl take cornflour and mix it with water to make thin batter. 

7. Take small amount of mixture in your hand and give it a cylindrical shape. Dip the chop in the cornflour and water batter and then roll it on breadcrumbs. Refrigerate the chops for 15-20 mins.

8. Repeat the process so that the chops gets coated with breadcrumbs twice. 

9. Heat oil in a heavy bottomed pan or medium-high heat. Once the oil is hot enough fry the chops till you get a nice golden-brown color. Remove the chops on a plate lined with paper towel to soak the excess oil.

10. Serve it with tomato ketchup, salad or kasundi (bengali mustard sauce).

Note:

For regular updates just click the "Like" button on my Facebook page: https://www.facebook.com/pages/Flavors-Of-My-Plate/737185573034586?ref=hl

You can also follow me on:

Instagram: http://instagram.com/ananyabhowmick

Twitter: https://twitter.com/flavorsofmyplat

If you want the recipe in Bengali, Gujarati, Hindi, Tamil, Telugu, Urdu (or any other language) click on the Google Translate button on the left side.