My earliest memory of vegetable chop is from my para'r mashi'r dokan (the local curbside shop) selling fritters in the evening. I would often go and buy some vegetable chop, beguni (batter fried bringal) and potato fritters as an evening snack wrapped in newspaper bags. Upon coming home, we would mix it with some puffed rice and enjoy it with our evening beverage.
As I grew up and built my own kitchen, I gravitated to a few staples and vegetable chop was one of them. It's such a comforting snack which I end up having for breakfast, lunch and dinner. It goes as well with chai as it does with my dal rice. It also helps to have a tasty source of iron as a woman whose Hb level are always dipping :P
Ingredients
2 carrots, grated
4 medium beetroots, grated
2 potatoes, boiled
3 tbsp Gramiyaa Wood Cold Pressed Mustard Oil
1 tbsp peanuts
2 tbsp coconut chunks (thinly sliced, 2 cm)
1 tsp paanch phoron
1.5 tsp ginger paste and 2 green chillies, chopped
Salt and sugar, to taste
1–2 tsp bhaja moshla
1 tbsp ghee
1–2 eggs, beaten
Breadcrumbs, for coating
Kasundi and tomato sauce, to serve
Method
- Heat 2 tbsp mustard oil in a kadhai. Fry peanuts and set aside.
- In the same oil, fry coconut slices and remove.
- Add 1 tbsp Gramiyaa mustard oil, then temper with paanch phoron.
- Add ginger paste and green chillies; sauté for 2–3 minutes.
- Add grated carrots; cook for 5–7 minutes. Then add beetroot, salt, and sugar.
- Cover and cook till soft but not mushy. Add bhaja moshla and ghee.
- Once cool, mash in boiled potatoes. Shape into cutlets.
- Dip in beaten egg, coat with breadcrumbs.
- Deep fry or air fry at 180°C for 17–20 mins.
- Serve hot with kasundi and tomato sauce.
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