Vegetable Chop
Ingredients:
1 Potato
1 large carrot
1 small beetroot
½ Cauliflower
½ cup peas
1 tbsp ginger paste
2 tbsp groundnuts
2 tbsp Roasted jeera (cumin seeds)
1 tsp red chilli powder
½ tsp sugar
Salt to taste
2 tbsp besan½ cup Bread Crumbs
Refined Oil(for deep frying)
Procedure:
Cut each vegetable into 2-3 big chunks. Pressure cook on high heat for 2 steams. Drain water. Mash vegetables coarsely.
Make a besan mix by adding about a little less than 1/4th cp water. The mix should not be thick. Heat 2 tbsp oil in pan. Add ginger, groundnuts, the roughly mashed vegetables, salt, and sugar. Cook for 8-10 minutes on medium high heat. Add roasted jeera, red chilli powder and mix. Remove the vegetables from heat and let cool.
Make chop-size dumplings using your hands, dip in besan mix to form a thin layer, coat with bread crumbs and keep aside. Fry till golden brown. Remove from heat and keep on paper towel to drain excess oil. Serve with mustard chutney or tomato sauce.
Procedure:
Cut each vegetable into 2-3 big chunks. Pressure cook on high heat for 2 steams. Drain water. Mash vegetables coarsely.
Make a besan mix by adding about a little less than 1/4th cp water. The mix should not be thick. Heat 2 tbsp oil in pan. Add ginger, groundnuts, the roughly mashed vegetables, salt, and sugar. Cook for 8-10 minutes on medium high heat. Add roasted jeera, red chilli powder and mix. Remove the vegetables from heat and let cool.
Make chop-size dumplings using your hands, dip in besan mix to form a thin layer, coat with bread crumbs and keep aside. Fry till golden brown. Remove from heat and keep on paper towel to drain excess oil. Serve with mustard chutney or tomato sauce.
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