Its really tasty chop eaten as snacks in Bengal. It is a healthy and delicious recipe served as an appetizer and a cup of tea or enjoyed with muri or puffed rice. I`m not too fond of beet root but this is probably the only beet root recipe that I like.
Serving Size: 1 hour
Cooking Time: 3-4 people
Equal amount of Carrots, Potatoes, and Beet Root
Half a Cup of Roasted Peanut
4 Green Chillies finely chopped
1 tsp Fennel Seeds
1 tsp Cumin Seeds
1 tsp Coriander Seeds
1 tsp pepper Corn
1 Cup Besan
Salt and Sugar to taste
First boil the Carrots, Beetroots, and Potatoes in a pressure cooker for about 1 whistle After boiling drain the water and smash it. Don’t smash it too much it has to be little bit coarse.
Now roast all the seeds: cumin seeds, coriander seeds, fennel seeds, and pepper corn. Grind it.
Add white oil then add peanuts, raisins and green chillies. Then add smashed vegetables. Mix it well and saute it until it is dry.
Add salt and sugar as needed. Add Bhaja Masala or roasted spices. Mix it well and cook it for 5 more mins.
Before shaping the chop oil your palm. First make the cylindrical shape of vegetable chop. Then sprinkle little bit of Besan or Bengal Gram Flour on empty plate so that it will not stick to the plate. Then make the round shape vegetable chop.
Now coat all the chops. Make the batter of Besan, density will be really thin. Spread bread crumbs on the plate. Sprinkle little bit of Besan on the chops. Now dip each chop into the batter and then rollover on the bread crumbs and give a nice coating. When done keep it in the refrigerator for an hour.
Meanwhile, make a salad. Take equal amount of carrot, onion, cucumber and beet root. Make thin slices of everything and also soak in water for half an hour. Mix them all together.
Now deep fry the chops. Add white oil. Reduce the heat to medium and then add the chops.
Remove it when they are nice golden brown.
Vegetable Chop is now ready. Serve it with salad and tomato ketchup. It took about 1 hr to prepare this recipe and serves 3-4 people.