Vegetable Chop

Vegetable Chop

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Ipshita Mukherjee
Ipshita Mukherjee
289
Calories
Kcal
8
Protein
gm
9
Fat
gm
42
Carbs
gm
cookingtraditionicon
Bengali
veg
Veg
recipepreparationtime
00:40

Ingredients

  • listcheckCarrot 50g
  • listcheckBeetroot 50g
  • listcheckSweet potato 100g
  • listcheckBread 1 slice
  • listcheckFlour 10g
  • listcheckMustard oil 2.5ml
  • listcheckGinger grated
  • listcheckChopped green chillies
  • listcheckCumin seeds
  • listcheckNigella seeds
  • listcheckBlack pepper
  • listcheckCloves
  • listcheckGreen Cardamom
  • listcheckCinnamon
  • listcheckFennel seeds
  • listcheckRed dry chilies
  • listcheckSalt
  • Method

  • Step-1
    Heat a kadai and roast the dry spices (fennel, cumin, cardamom, cinnamon, dry red chili, black peppercorn, kalonji), let them cool down and grind to powder. Keep aside.
  • Step-2
    In a pot take water and sweet potato boil it (don’t over boil) peel and mash it.
  • Step-3
    Wash carrot and beetroot peel the skin and grate them.
  • Step-4
    In a non stick pan add mustard oil and when the oil is hot reduce the heat and add grated ginger and the vegetables. Add the powdered spices and crushed peanuts, mix well add salt Keep cooking for 5-6min. Switch off the heat. Let the mixture cool down. [Note: If you think your vegetable mixture has more moisture then cook for longer duration. Add this mixture with sweet potato and mix everything together.
  • Step-5
    Make small balls with the mixture. The size and shape depends on individuals choice, I did a cylindrical shape.
  • Step-6
    Make a thin batter by mixing water and flour. Toast bread and make bread crumbs.
  • Step-7
    Dip the vegetable balls in the batter and roll them in bread crumbs.
  • Step-8
    Put them in air fryer and fry for 20 minutes or till golden brown at 180 degree.
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