Vegetable Chop

This is a famous snack served in West Bengal,India.

Ingredients:

Potato - 1 medium

Carrot - 1 large

Beetroot - 1 small

Cauliflower - 1/2 of 1 small

Peas - 1/2 cup

Ginger - 1 tbsp, juliennes

Groundnuts - 2 tbsp, halved (optional)

Sugar - 1/2 tsp

Salt - To taste

Besan - 2 tbsp

Bread Crumbs - 1/2 cup

Cooking Oil - 1 cup (for deep frying)

Cumin Powder - 1 tsp (Try to change quantity and find out yourself the right quantity that tickles your taste bud)

Chilli Powder - 1 Tsp (or to ur tastebuds)

BreadCrumb

Tip:

Mix Cumin Powder and Chilli powder and Roast this mixture on low head, Be careful not to Char it...it should turn into light brown and should give you a nice aroma.

Coating:

1 Egg Beaten or

For Strict Vegetarian or People like me allergic to Egg
Besan mix by adding less than 1/4 cup water. This should not be thick

Recipe:

Cut each vegetable into 2-3 big chunks. Pressure cook on high heat for 2 steams. Drain water. Mash vegetables coarsely.

Heat 2 tbsp oil in Utensil. Add ginger, groundnuts, the roughly mashed vegetables, salt, and sugar. Cook for 8-10 minutes on medium high heat.

Add masala and mix. Remove the vegetables from heat and let cool.

Make chop-size dumplings using your hands, dip in the Coating mentioned earlier, coat with bread crumbs and keep aside.

Fry till dumplings/pakoras are golden brown. Remove from heat and keep on paper towel to drain excess oil before serving.