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Vegetable chop Recipe

Recipe By parnalichatterjee84

#Sree

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1hr 1minstotal
1hr 1m.total
Vegetable chop
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Ingredients for Vegetable chop Recipe

  • 30 gm Beetroot (chopped)
  • 30 gm Carrot(chopped)
  • 0.40 Pieces Boiled potato (smashed)
  • as required Cauliflower (few flowers)
  • as required Peas few(blanched)
  • as required Peanuts
  • as required Coriander leaves
  • as required Chopped coconut (optional)
  • as required Mustard oil /Refined oil
  • 1/5 tsp Panch phoron
  • 1/5 tsp Crushed ginger
  • 0.80 g Crushed green chillies
  • 0.30 tbsp 1 1/2 tbsp
  • 0.30 tbsp 1 1/2tbsp
  • As Required Black pepper
  • As Required Salt
  • 1/5 Pieces Bayleaf
  • 0.60 Pieces Whole red chillies
  • 1/5 tsp Cumin seeds
  • 1/5 tsp Coriander seeds

Directions: Vegetable Chop Recipe

  • STEP 1.Dry roast the ingredients for fried masala and grind them to a fine powder.
  • STEP 2.Heat preferably mustard oil in a pan. Fry the peanuts and the cauliflower seperately and keep aside. Fry the coconut pieces (optional) and keep aside.
  • STEP 3.In the same oil add panch phoron. Stir a little. Add the crushed ginger & green chillies. Add beetroot and then the carrot. (Don't grate the vegetables as this will have lots of moisture in them. You can have problem while giving shape to the cutlets). Add salt and mix well.
  • STEP 4.Don't add water beforehand to soften the veggies. As salt is added the veggies will leave water & it can be cooked. Cover the lid. Cook on low flame until the veggies get well cooked.
  • STEP 5.Once done smash the veggies well. Add the smashed potatoes & mix well. Add sugar as per taste. Add the fried masala, cauliflower,peas, coconut & peanuts one by one. Mix well. At last add coriander leaves. The dough should be a little dry.
  • STEP 6.Spread on a plate and let it cool.
  • STEP 7.Now make a slurry of cornflour,flour,black pepper & salt with water.
  • STEP 8.Take bread crumbs on a plate. Add little black pepper and salt in it.
  • STEP 9.Now give shape to the cutlets..oval or round. Dip in the slurry. Then coat in the bread crumbs.For double coating again dip in the slurry & coat in the bread crumbs.
  • STEP 10.At this stage you can keep the cutlets in an air tight container and store in the fridge for 5-6days.
  • STEP 11.Heat oil in a deep bottom pan. On medium flame fry the cutlets in batches. Don't overcrowd as the cutlets will break. Serve hot
Nutrition
value
28
calories per serving
< 1 g Fat1 g Protein4 g Carbs3 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    1g
  • Carbs
    4g
  • Fiber
    3g

MacroNutrients

  • Carbs
    4g
  • Protein
    1g
  • Fiber
    3g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    32mg
  • Iron
    < 1mg
  • Vitamin A
    818mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    37mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    4mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    23mg
  • Manganese
    < 1mg
  • Phosphorus
    25mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By parnalichatterjee84