Ingredients
Method
Cook the Root Vegetable Mix for Filling
- Boil, peel, and mash the potatoes.
- Grate the coconut, beetroot and carrots.
- Dry roast the peanut and break into small pieces.
- Heat oil in a pan, add grated ginger and finely chopped green chili.
- Add the grated carrots and beetroot. Fry for 2-3 minutes.
- Sprinkle the dry powder spices - haldi and red chilli powder. Mix well and cook for a minute.
- Now add the mashed potatoes and mix well. Remove from heat and allow the cooked vegetable mix to cool down.
- Add the grated coconut, roasted peanuts, grounded spices, finely chopped dhaniya, homemade spice mix, and garam masala. Finally mix everything and divide the mix into small balls of equal sizes. Form the desired street-vendor-style shapes and set aside.
Prepare the Vegetable Chops
- Prepare a thin batter with maida and water. Stir properly to avoid any lumps.
- Dip the vegetable balls in the batter. Now coat the balls in the breadcrumbs. Prepare all the chops similarly and set aside to form a solid shape.
Fry the Chops
- Heat the oil in the kadhaai. The temperature of the oil should be high for proper heating. Add the chops and maintain a gap of 1 ½ inches. This ensures space for the moisture to escape. Fry at medium to high heat. Remove the chops when the outer crust turns golden brown.
Video
Notes
Please watch the steps in the video and read the complete checklist of pro-tips and master notes below to note the care measures for cooking the perfectly crispy outside buttery soft inside vegetable chops every time.
