Vegetable chop

Vegetable chop or roll is a famous street food that is found almost all over India, with minor differences in ingredients here and there. Whenever I think of them, I go back to my college days and to my college canteen, they served the meanest veg chops.. they were to die for.. yum! Hubby also remembers it as his favorite street food from his home town. An absolute favorite with everyone, they are very versatile too, serve them with some ketchup or chutney as an appetizer or for a change stuff them inside a bun and it converts into a amazing veg burger and a quick fix meal. You can also serve them as chaat with some chhole and chutney and enjoy the compliments. Can be made using different veg.. or whatever you have in your refrigerator (except the beets which I think is a must). Perfect for a rainy day they are addictive. They are best deep fried (and its okay once in a while :-).
I once made this for my hubby's office potluck (over 70 of these) and he tells me they were the first ones to go, he was very proud :-)
Here's how I make it.

Ingredients:

Beets ............................. 3 medium grated

Potato ............................ 4 medium boiled and mashed

Beans ............................. 10 - 12 finely chopped

Carrot ............................ 1 big grated

Green peas ...................... 1 cup

Green chilli ...................... 4 - 5 cut fine

Ginger ............................ 1 1/2" grated

Cilantro leaves .................. 1 tblsp chopped

Coriander powder .............. 1 tblsp

Cumin powder .................. 1 tsp

Garam masala .................. 1 tsp

Chat masala ..................... 1 tsp

Amchur powder ................. 1 tsp

Panchphoran .................... 1 tsp (a mix of fennel, cumin, mustard, fenugreek and nigella seeds)

Asafoetida ...................... a pinch

Fried cashew .................... 2 tblsp chopped fine

Oil ............................... 2 tblsp + for deep frying

Corn starch ..................... 2 tblsp + 1 tblsp mixed in 1/2 cup of water

Bread crumbs ................... 1 cup

Method:

1. Heat 2 tblsp of oil in a pan on medium heat and add in the asafoetida and panch-phoran. Let them splutter. Add the ginger and green chillies and saute them for a minute.

2. Add the green peas and carrots and fry for 3-4 minutes. Add in the potato and mix.

3. Add the beets and cook for 5 minutes, add cashews cilantro and the corn starch (that helps in binding add more if needed so you are able to form a ball)

4. Take off the heat and let the mixture cool down so its easy to handle. Take water and cornstarch and mix till no lumps. Take out bread crumbs on a plate. Take small amount of chop mix and make into an oblong shaped chop. Dip it in corn starch mix and roll it in bread crumbs. Repeat with all the chop mix. Arrange on a plate and refrigerate for 1 hour.

5. Heat oil (make sure the oil is really hot else chops will break apart) and deep fry the chops till golden brown on all sides.

6. Serve hot with ketchup or chutney, ENJOY!!

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