Bengali Veg Cutlet/Vegetable Chop Recipe/Wedge Chops

                             Bengali Veg cutlet/Vegetable Chop                                                            Recipe/Wedge Chops

      A traditional and unique kolkata snack recipe specially made by mixing vegetables with beetroot. This recipe and wedge cutlet recipe have a definite similarity but are unique with their collection of ingredients list. It is an ideal evening snack that can also be extended as a party starter or appetizer.

     Cutlet recipes are very common throughout India and are usually prepared with a combination of vegetables or meat. Bengali cuisine has its own variation and is known as vegetable chop recipe. It is prepared with a combination of vegetables, but beetroot has meaningful significance.

     As I mentioned earlier, it has similarities with the Indian vegetable cutlet recipe. But there is a lot of difference in the vegetable chop recipe with the ingredients list and how to prepare and shape the cutlets. The first and revealing difference is the use of boiled beetroot, which not only gives a deep red color, but also adds flavor and sweetness to this snack.

     In addition, powdered peanuts are mixed with vegetable mixture before shaping and deep frying. Adding peanuts gives it a crunchy texture and flavor, and ultimately improves the eating experience. In addition, the coating is always done with bread crumbs compared to a cutlet recipe that can be made through powdered corn flakes or even semolina.

    Some easy and important tips and suggestions for an ideal vegetable chop recipe . First, and I strongly recommend mashing vegetables such as beetroot, carrots and potatoes, as they are fully boiled. Do not add any water to the veggies while doing pressure cooking / steam, otherwise they absorb the water and the vegetable mixture becomes pulpy. Secondly, once the vegetable mixture is shaped, it is usually egg washed with cornflour + plain flour paste.

     As my recipes do not contain egg, and therefore I have not used in this recipe. But if you are okay with egg wash, please proceed with it. Finally, the cutlets are also shallow fried and can be pan fried as an alternative to deep fry. Also, bake it at 180 ° C for 15 minutes or until crisp. can be done.

                      PREPARATION TIME:                 COOKING TIME:         TOTAL TIME: 

                           10 MINUTES                                30 MINUTES                   40 MINUTES

VEGETABLE CHOP RECIPE:

INGREDIANT:

FOR BHAJA MASALA:

½ tsp cumin seeds

½ tsp coriander seeds

½ tsp fennel seeds

10 black pepper

1 bay leaf / bay leaf

2 cloves

1 cardamom

½ inch cinnamon

1 dry red chili

OTHER STUFF:

2 tsp oil

½ tsp ginger paste

1 chili , finely chopped

½ tsp sugar

4 tsp salt

3 tablespoons peanuts , roasted and powdered

2 tablespoons coriander , finely chopped

 Oil , for deep frying

FOR COATING:

3 tablespoons all purpose flour

3 tablespoon corn flour

4 tsp salt

½ cup water

1 cup breadcrumbs

METHOD:

METHOD OF PREPARATION FOR BHAJA MASALA:

1.First, dry roast ½ teaspoon cumin seeds, ½ teaspoon coriander seeds, ½ teaspoon fennel seeds, 10 black pepper, 1 bay leaf, 2 cloves, 1 cardamom, ½ inch cinnamon and 1 dry red chilli in a tava.

2.Blend to fine powder without adding water.

PREPARATION OF VEGETABLE CHOP:

1.First take 2 cups of water in a pressure cooker and place a pot.

2.Add 1 potato, 1 carrot, 1 beetroot and 4 tsp salt.

3.Cook the pressure by covering it for 5 whistles without adding any water to the pot.

4.If water is present in the vegetables, filter and remove.

5.Now mash the vegetables with the help of fork.

6.Make a smooth vegetable mixture. Keep aside.

7.Now heat 2 tsp of oil in a big pan and fry ½ tsp ginger paste and 1 chilli in it.

8.Next, add mashed vegetables and fry for 5 minutes.

9.Cook until the mixture loses its moisture and separates from the pan.

10.Now add prepared Bhaja masala. Alternatively, use garam masala.

11.In addition, add ½ tsp sugar and ¼ tsp salt.

12.Mix well until the masala is cooked well.

Transfer vegetable mixture to a bowl and cool slightly.

Also add 3 tablespoons roasted and ground peanuts, 2 tablespoons coriander.

13.Make a non-sticky dough and mix well. If the dough is still sticky, add 1 tablespoon of breadcrumbs and mix well. It helps in absorbing moisture.

14.Now mix 3 tablespoons all purpose flour, 3 tablespoons corn flour and 4 teaspoons salt and prepare all purpose paste.

15.Make a smooth lump free solution by adding ½ cup of water.

Also, take a ball-shaped vegetable mixture, and roll it into a cylindrical shape.

16.Dip it completely in the flour paste coating.

17.Then roll in breadcrumbs. Double coating to get a crisp outer layer.

18.Now deep fry in hot oil or bake for 15 minutes at 180 ° C in a preheated oven.

19.Stir occasionally, until it becomes golden brown and crisp.

20.Put on kitchen paper to remove excess oil.

                                                                                                                    THANK YOU ,READERS!