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Vegetable Chops Recipe

A healthy vegetable cutlet recipe from the food lanes and homes of West Bengal, India. These ‘vegetable chops’ are easy to make, tasty and vegan friendly.

  • Prep time:
  • 15 minutes
  • cook time:
  • 20 minutes
  • serves:
  • 5-6

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Vegetarian

Level : Easy

Cuisine : Bengali

Course : NA

Tags

  • #Contest116
  • #FunWithVeggies
  • bengali
  • snack
  • streetfood
  • vegetarian
  • vegan
  • fried
  • regional
  • indian
Ingredients

Ingredients For Vegetable Chops Recipe

Methods
  • 1. In a non-stick frying pan/kadhai, heat ½ tablespoon oil. Sauté the peanuts till gleaming brown, remove and set aside.
  • 2. Add a tablespoon of oil in the pan and heat. Pour the carrots and beetroot into the pan and mix them.
  • 3. Sauté for a few minutes, add the ginger, salt and chilli powder. Cook for 5 minutes.
  • 4. Add the potato and mix well. Allow it to cook until the carrot and beet are tender but not wilted.Add the peanuts, give the vegetables a quick stir and set aside.
  • 5. In a separate bowl, make a batter by mixing the besan/chickpea flour, salt, turmeric and water. Spread the breadcrumbs in a flat plate.
  • 6. Now place the frying pan back on the flame, or use a new one, pour enough oil to submerge half of a chop and allow the oil to heat.
  • 7. Take 3 tablespoons of the vegetable mixture in your hand, roll it into desired shape.Dip a chop in the batter and drop it in the bread crumbs. Use a fork to roll the cutlet in the breadcrumbs. Then with your clean and dry right hand, pick up the cutlet and put it into the frying pan. Repeat until all the cutlets have been fried.
  • 8. Serve piping hot with kashundi or a spicy dipping sauce, onion rings and some hot tea.
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