Vegetable Chops or Beetroot Croquettes2013-03-03
- Yield : 20
- Servings : 4-5
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 45m
Calcutta has a mind boggling amount of street food. Be it Jhal mudi ( dry kind of bhel), Phuchka ( pani-puri ), egg roll, or chowmein- it caters to all tastes.
Most mishti shops sell mishti of course, but also shingada (the Bengali version of samosa), dal puri and vegetable chops. Needless to say, whenever I go a-visiting, I always eat these.
This recipe is straight from my Mum-in-law’s kitchen and she makes the most fabulous chops.
I know what you are thinking, Chops- and vegetarian? Well, these chops, have nothing remotely non-vegetarian about them.
And did I hear you say you don’t like beetroots- you actually hate them?
Well, be warned -this is a life changing recipe. You will be hooked. I guarantee.
- Beetroot grated - 2 cup
- Carrots grated - 2 cups
- Cauliflower- chopped - 1/4 cup
- Peanuts - coarsely chopped - 2 tbsp ( optional)
- Eggs- 2 ( optional )
- Breadcrumbs - 2 cups
- Cumin seeds- 1 tsp
- Bengali garam masala- 1 tsp or normal garam masala
- Grated ginger - 1 tsp
- Chilli powder - 1 tsp
- Chopped coriander - 2 tsp
- Flour - 2-3 tsp ( optional) for dipping
- Salt - to taste
- Oil for frying
Generally, a mixture of carrots, potatoes and of course, beetroots are used in equal proprtions. Sometimes, even 1/2 cup of cauliflower is added. But that is purely optional. I prefer to make these without adding the cauliflower.
I used the supermarket precooked beetroots as I couldn’t find fresh ones. It doesn’t make much of a difference.
Boil the potatoes and mash them.
Grate the vegetables-beetroot and carrots.
In a pan, heat some oil. When hot, add the cumin seeds and before they burn, quickly add in the grated vegetables. Mix well. Add salt. Adding salt while cooking helps the vegetables lose some water and facilitates cooking. Cover and cook till soft.
Peanuts are an optional but delicious addition to this recipe. Bash up the peanuts.
When the vegetables have cooled down, add in the mashed potatoes,peanuts, salt, grated ginger and spices and coriander.
Shape into logish rolls about an inch thick and 3 inches long.
In a bowl, beat 2 eggs. If you do not want to add eggs, mix 2-3 tbsp flour with some water to make a runny dip.
Spread the breadcrumbs in a plate.
Now.. the excitement begins.
1. Dip the chops in the egg/ flour mixture.
2. Roll the chops in the breadcrumbs, one by one. It is quite helpful if the breadcrumds are arranged down the ength of a plate and the chop is just rolled down it. The wet surface enables it go hold onto the breadcrumbs.
3. Repeat this process for all the rolls and let sit for 20 minutes in the fridge.
4. Now go back to Step 1. Dip the breaded chop into the egg/flour mixture.
5. Roll the chop again through the breadcrumbs. I like to send it rolling lengthwise through the breadcrumbs, because this rolling stone.. well….it gathers a lot 🙂
6. Repeat for all the rolls. You may if you wish, fry them or bake them straight away after step 4, but you will soon realise why the 2nd coat is better.
7. This is a picture of the rolls at Stage4 – after 1 coat and at Stage6- after 2nd coat. See the difference in size.. like David and Goliath. And believe me, it does take a little more time, but the finish is so good- its worth the extra time.
Heat oil in a deep pan/ wok/ kadhai. Fry the rolls. For a healthier option, bake them.
There- Beetroot chops/ croquettes in all their glory. Now tell me, wasn’t it worth it?