I have very fond memories of this particular street food in Kolkata – India as it was the go to after two very laborious hours spent cramming for chemistry papers in twelfth grade! With head spinning in 90F+ temperature, getting off a crowded auto rickshaw (tuk- tuk), I frequently got off a few stops before to treat myself to this amazing vegetable chop served with a very pungent mustard sauce and dry puffed rice. It was heaven in a paper bag.
for the chop
- 1 cup freshly grated or thinly sliced (matchstick) beetroot
- 1 cup freshly grated or thinly sliced (matchstick) carrot
- 2 no potatoes boiled, peeled and mashed
- 1 no fresh green chilly finely minced
- 2 tsp fresh ginger grated
- 2 tsp vegetable or olive oil
- 1 tsp cumin seeds
- 2 tsp salt
- 1/4 cup grated coconut optional
- 1/4 cup raw peanuts crushed coarsely optional
- 1 tsp ghee or oil
- oil for frying
Dry Spice mix
- 1/2 tsp fennel seeds
- 1/2 tsp balck peppercorn whole
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1 no bay leaf
- 1 no dry red chilly
- 1 no clove
- 1 no green cardamom
- 1/2 cup all purpose flour
- 1/3 cup water
- 1/2 cup breadcrumbs
For Spice blend
- Roast all the spices for 3 minutes on medium flame and grind together to a fine powder
For the Vegetable Chops
- In a heavy bottomed pan, add 1 tsp oil and saute the peanuts till golden brown color. Remove from pan and do the same with grated coconut. Set aside
- Next add 2 tsp oil, cumin seeds, green chilly and ginger to the pan and saute for 2 minutes.
- Add beets and carrot and saute till reduced 4 -6 minutes.
- Add mashed potatoes, salt and mix it all together. Keep heat on medium and mix for 2 minutes.
- Add the spice mix and fold the vegetables well for 2 -3 minutes. Check for salt and adjust seasoning.
- Add roasted peanuts, coconut, mix and turn off the heat.
For the batter
- Mix all purpose flour and water till a liquid mix is formed (think buttermilk consistency)
- make equal size cylinders of the vegetable mix- don't flatten them as they will absorb more oil.
- Dip in all purpose slurry, bread and then drop 2 -3 at a time in hot oil .Take care not to overcrowd the pan. Fry on medium high flame till a nice golden color is seen.
- Remove from flame, sprinkle with sea salt and serve with your choice of condiments.
You can also make these ahead of time and freeze to serve up as appetizers or a quick snack. If you don’t wish to deep fry, you can always cook it as meatballs with less oil. But really you should give them a go as is.
Hope you like this recipe and as always would love to hear what you guys think of it.