Ipshita Mukherjee

 | 1 minute to read
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Vegetable Chop

Vegetable Chop

Cook Duration 00:40
Food TypeVeg
Recipe Calories 289kcal
Protein
8gm
Fat
9gm
Carbs
42gm

Ingredients

  • Recipe Ingredients listCarrot 50g
  • Recipe Ingredients listBeetroot 50g
  • Recipe Ingredients listSweet potato 100g
  • Recipe Ingredients listBread 1 slice
  • Recipe Ingredients listFlour 10g
  • Recipe Ingredients listMustard oil 2.5ml
  • Recipe Ingredients listGinger grated
  • Recipe Ingredients listChopped green chillies
  • Recipe Ingredients listCumin seeds
  • Recipe Ingredients listNigella seeds
  • Recipe Ingredients listBlack pepper
  • Recipe Ingredients listCloves
  • Recipe Ingredients listGreen Cardamom
  • Recipe Ingredients listCinnamon
  • Recipe Ingredients listFennel seeds
  • Recipe Ingredients listRed dry chilies
  • Recipe Ingredients listSalt

Direction

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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