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Thursday, September 25, 2014

Vegetable Chop -Bengali Style Vegetable Cutlets / Bhejetebil Chop / Bengali Vegetable Chop / Stuffed Beetroot Cutlets

Vegetable Chop -Bengali Style vegetable Cutlets / Bhejetebil Chop recipe /Bengali Vegetable Chop recipe /  Stuffed Beetroot Cutlets
Vegetable Chop
Ingredients for Bhaja Masala/Moshla
Cumin seeds-1/2tsp
Fennel seeds-1/2tsp
Coriander seeds-1/2tsp
Pepper-12
Cloves-6
Cardamom-3
Cinnamon-a small piece
Bay leaf-1 small
Red chillies-2
Method
Dry roast the above ingredients till it pops (Do not burn them).
Cool & grind it to a smooth powder,store it in a clean jar.
Other ingredients
Grated beetroot-2 small
Grated carrot-2
Boiled & mashed potato-2
Chopped coriander leaves-1tbsp
Salt to taste
Sugar-1/8tsp
Chopped green chillies-1
Chilly powder -1/4tsp
Grated ginger-1/4tsp
Oil-2tsp + for deep frying
Roasted halved peanuts-1/4 cup
Method
Heat oil in a pan add ginger & green chillies,saute for a minute in medium low flame.
Now increase the flame, add the grated carrot & beetroot,chilly powder,fry till the veggies comes together & water has evaporated (I did not fry too much).
Switch off the stove transfer the mixture into a bowl,add the salt,sugar,chopped coriander leaves,peanuts,2tsp of bhaja masala & mashed potato.
Mix the whole mixture well,shape it out to any shape you prefer & keep it aside.
Ingredients for outer coating
Besan-2tbsp
Water to dilute
(Make a thin batter with besan & water,it must be lighter than the pakora batter)
Bread crumbs as needed
Method
Dip these shaped cutlets into the besan liquid,remove & roll it out evenly with the bread crumbs.
Arrange them on a plate,I repeated this process twice for my cutlets to be extra crunchy(You can omit the 2nd time process,its optional).
Keep it in fridge for sometime before frying.
Heat oil in a pan & in medium low flame deep fry these cutlets till crisp & light brown colour on all sides.
Place it on a kitchen paper to remove excess oil if any.
Before serving sprinkle Chaat masala on top & serve them hot with any dip you like.

Inspired by:Bongcookbook.com

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