Veg chop or Vegetable chop also known as Bhejetebil Chop is a popular street food from Kolkata, West Bengal. Main ingredient being beetroot, potato and carrots are also added to a nice binding to the chops. Freshly ground masala give nice aroma and kick to the dish. Addition of crushed peanuts also give nice taste and nutty taste to the chops. The vegetables can be either cooked and mashed or the carrots and beets can be grated raw and added to mashed potatoes. Either ways they taste awesome. These chops can be made ahead of time and freeze them for later use. Once ready to fry them just thaw them in microwave or leave them at room temperature for 30 mins and then fry them. Believe me your family would love these chops.
Finally we have come to the last day of Mega Marathon 104..... I cant believe its almost a month we started this theme " Sweets and Snacks". It was so much fun learning and cooking new dishes, specially the last week. Seeing and reading so many variation to the same dish makes me learn and try more new things.
Ingredients:
Beetroot 1 large
Potato 1 medium
Carrot 1 medium
Peanuts roasted and crushed 1 tbsp
Grated ginger 1-1/2 tsp
Fennel seeds 1/2 tsp
Cumin seeds 1/2 tsp
Cardamom 2
Cinnamon stick 1 inch
Red chili 3
Black peppercorns 1/2 tsp
Salt to taste
Corn flour 2 tbsp
Bread crumbs 1 cup
Oil for deep frying
Preparation:
In a small pan add all the whole masala ( cardamom, cinnamon, red chillies, pepper corns, fennel seeds and cumin seeds)
Dry roast till nice aroma comes.
Turn off flame, let them cool completely to make a fine powder.
Peel and cut the veggies to big chunks.
Presser cook Them for 1 whistle, let the presser release naturally to remove the lid.
Drain the excess water and grate / mash the veggies.
In a non stick pan heat 1 tbsp oil, add grated ginger and saute for a minute.
Now add grated veggies along with crushed peanuts and dry masala powder which we prepared earlier.
Cook for 6-7 minutes on medium flame or till all the moisture disappears from the veggies.
Let the mixture cool a bit to make lemon size or even bigger size balls.
Now the shape depends on your interest, give it a round shape or Patti shape or a cylindrical shape.
In a small bowl add corn flour and add water around 3 tbsp of water to make a thin liquid.
Now dip the chops in the corn flour liquid and then roll them well with breadcrumbs.
Repeat the process with all the chops.
Heat oil to deep fry the chops.
Once the oil is hot add few chops at a time and fry on medium flame till nice crisp coat appears on top.
Make sure to fry them on medium flame so that it cooks well from inside too.
Remove and place them on paper towel to remove excess oil.
Serve hot with green chutney or sweet tamarind chutney.
Day 24 Tamil Nadu - Ooty Varky
Day 25 Uttar Pradesh - Dahi Gujiya
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
Click here to enter
Finally we have come to the last day of Mega Marathon 104..... I cant believe its almost a month we started this theme " Sweets and Snacks". It was so much fun learning and cooking new dishes, specially the last week. Seeing and reading so many variation to the same dish makes me learn and try more new things.
Ingredients:
Beetroot 1 large
Potato 1 medium
Carrot 1 medium
Peanuts roasted and crushed 1 tbsp
Grated ginger 1-1/2 tsp
Fennel seeds 1/2 tsp
Cumin seeds 1/2 tsp
Cardamom 2
Cinnamon stick 1 inch
Red chili 3
Black peppercorns 1/2 tsp
Salt to taste
Corn flour 2 tbsp
Bread crumbs 1 cup
Oil for deep frying
Preparation:
In a small pan add all the whole masala ( cardamom, cinnamon, red chillies, pepper corns, fennel seeds and cumin seeds)
Dry roast till nice aroma comes.
Turn off flame, let them cool completely to make a fine powder.
Peel and cut the veggies to big chunks.
Presser cook Them for 1 whistle, let the presser release naturally to remove the lid.
Drain the excess water and grate / mash the veggies.
In a non stick pan heat 1 tbsp oil, add grated ginger and saute for a minute.
Now add grated veggies along with crushed peanuts and dry masala powder which we prepared earlier.
Cook for 6-7 minutes on medium flame or till all the moisture disappears from the veggies.
Let the mixture cool a bit to make lemon size or even bigger size balls.
Now the shape depends on your interest, give it a round shape or Patti shape or a cylindrical shape.
In a small bowl add corn flour and add water around 3 tbsp of water to make a thin liquid.
Now dip the chops in the corn flour liquid and then roll them well with breadcrumbs.
Repeat the process with all the chops.
Heat oil to deep fry the chops.
Once the oil is hot add few chops at a time and fry on medium flame till nice crisp coat appears on top.
Make sure to fry them on medium flame so that it cooks well from inside too.
Remove and place them on paper towel to remove excess oil.
Serve hot with green chutney or sweet tamarind chutney.
Below are the sweets I have posted so far in this Mega Marathon.
Week 1 - Sweets
Week 2 - Rajasthani Dishes
Week 3 - Snacks of my choice
Week 4 - Mandatory week
Day 25 Uttar Pradesh - Dahi Gujiya
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
You are invited to the Inlinkz link party!
Click here to enter
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6 comments:
Colorful and tasty rolls. Your platter of vegetable chops looks very inviting,
Wonderfully made, Sushma. The pictures this series have been exceptionally good. Kudos to you on such beautiful pictures.
Fantastic finish Sushma, enjoyed all your dishes this Mega BM and you had done a great job. These veg chops look sinful!
Love the way your Veg Chops turned out Sushma, nice and crispy outer layer looks delicious.
Wow ! So well made ! These chops have come out so well , they were very delicious too !
It has been a great marathon and enjoyed reading all your post .
Veg chops looks so inviting. Loved the way you have served with green chutney.
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