Vegetable Chops Recipe
Indulge in the delightful crunch and vibrant flavors of Bengali Vegetable Chops, a popular snack that combines an assortment of finely chopped vegetables, spices, and a crispy outer layer, making it a perfect accompaniment to tea or as a light appetizer. This recipe yields about four servings and can be prepared in roughly one hour, making it a fantastic option for a gathering or a cozy evening at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar) | 2, finely chopped |
| Beetroot | 1, finely chopped |
| Potatoes (Aloo) | 2, peeled and chopped |
| Green peas (Matar) | 1/4 cup |
| Sweet corn | 1/4 cup |
| Onions | 2, chopped |
| Green Chillies | 4, chopped |
| Ginger | 1 teaspoon, grated |
| Cumin powder (Jeera) | 1 tablespoon |
| Red Chilli powder | 1-1/2 teaspoons |
| Salt | To taste |
| Sunflower Oil | For cooking |
| Corn flour | 2 tablespoons |
| Water | 1 tablespoon |
| Whole Wheat Bread crumbs | 1/2 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200 |
| Protein | 3g |
| Carbohydrates | 30g |
| Fat | 8g |
| Fiber | 4g |
| Sodium | Varies |
Instructions
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Preparation of Vegetables: Begin by rinsing all the vegetables thoroughly under running water. Peel the skins of the carrots, beetroot, and potatoes. Once prepared, chop them into small, uniform pieces to ensure even cooking.
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Cooking the Vegetables: Transfer the chopped vegetables into a pressure cooker. Add the cumin powder and salt to the mixture. Close the lid and cook until the cooker releases three whistles. After cooking, carefully release the pressure, discard any remaining water, and mash the cooked vegetables. Set the mashed mixture aside to cool.
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Flavoring the Mixture: In a large pan, heat one teaspoon of sunflower oil over medium heat. Add the grated ginger, chopped onions, and green chilies. Sauté until the onions turn a light golden brown, releasing their sweet aroma.
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Combining Ingredients: Add the cooled, mashed vegetables to the pan. Season with additional salt and the red chili powder. Mix thoroughly, allowing the spices to coat the vegetable mixture evenly. Cook for a few more minutes, then switch off the heat. Set the mixture aside to cool further.
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Forming the Chops: Once the mixture has cooled enough to handle, take small portions and roll them into balls the size of a lemon, then shape each ball into an oblong or cylindrical form. Place them on a plate or cutting board.
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Preparing for Frying: In a separate bowl, combine the corn flour and one tablespoon of water, mixing until you achieve a smooth paste. Take one of the shaped vegetable chops, dip it into the corn flour mixture, ensuring it’s fully coated, and then roll it in the whole wheat bread crumbs. Repeat this process for all the chops.
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Frying the Chops: Heat sufficient sunflower oil in a deep pan over medium heat. Once the oil is hot, carefully lower the coated vegetable chops into the oil, being cautious not to overcrowd the pan. Fry them for about a minute, turning occasionally, until all sides are golden brown and crispy.
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Draining Excess Oil: Once fried, use a slotted spoon to remove the vegetable chops from the oil. Place them on a plate lined with paper towels to absorb any excess oil.
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Serving Suggestions: Serve these delectable Vegetable Chops hot, paired with a steaming cup of tea, or as an appetizer for your guests. The delightful crunch and flavorful filling are sure to please everyone!
Final Thoughts
This Vegetable Chops recipe is not just a treat for the taste buds but also a wonderful way to enjoy a variety of vegetables in one dish. Whether served at a gathering or enjoyed as a quick snack at home, these vegetable chops embody comfort and warmth, perfect for sharing with loved ones. Enjoy the vibrant flavors and crisp texture as you savor each bite!
