vegetable chop recipe
Vegetable chop’ is a popular vegetarian delight from the street stalls of KOLKATA. These croquettes are often deep-fried but I’ve created a `saute’ version which is less greasy and, if I may say so, much tastier.
PREPARATION TIME: 20 MINUTES
COOKING TIME: 30 MINUTES
MAKES 8 CROQUETTES
2 beetroots, peeled and washed and chopped into 2cm piece.
2 carrots, chopped and peeled into 2cm pieces
2 potatoes, peeled and chopped into 2cm pieces
2 tbsp sunflower oil
30g peanuts, coarsely crushed
2 tsp fresh root ginger
½ tsp caster sugar (optional)
2 tsp curry powder spice blend
¼ tsp chilli powder
- Put the beetroots and potatoes in a saucepan and add enough water to cover them. Bring to the boil and cook for 14-20 minutes until they are soft enough to mash.
Drain them and place in a bowl. Using a masher or a fork coarsely mash the vegetables and set aside.
Add 1 teaspoon oil in to the saucepan, and then add the peanuts and ginger and sauté for couple of minutes.
Add the mashed vegetables, curry powder, chilli powder, sugar and salt , if using. now Mix it well until the mixture becomes thick and leaves the sides of the pan. Leave it to cool.
Using wet hands, take golf –ball-sized pieces of the mixture and shape into oval croquettes about 2cm thick.
Heat the remaining oil in a frying pan and fry the croquettes for 2-3 minutes on each side until they turn a little darker.
Drain on kitchen paper. Serve with Tomato chutney.
Vegetable Chop Recipe