Vegetable Chop

Ingredients:

Except peas, take equal amounts of each vegetable by weight.  Total weight of vegetables = 600 grams, will make 12 chops

Potato  - 1 medium

Carrot - 1 large

Beetroot - 1 small

Cauliflower - 1/2 of 1 small

Peas - 1/2 cup

Ginger - 1 tbsp, juliennes

Groundnuts - 2 tbsp, halved (optional)

Bhaja Masala - 3-4 tsp

Sugar - 1/2 tsp

Salt - To taste

Besan - 2 tbsp

Bread Crumbs - 1/2 cup

White Oil - 1 cup (for deep frying)

*Bhaja Masala (Roasted Spices )

Roast 2 tbsp jeera (cumin seeds) and 6 shukno lonka (dry red chillies) on low heat till jeera turns brown and chillies dark red. Do not char. Remove from heat and grind (use a coffee grinder). May be preserved for long periods and used for different preparations.

Preparation:

1. Cut each vegetable into 2-3 big chunks. Pressure cook on high heat for 2 steams. Drain water. Mash vegetables coarsely.

2. Make a besan mix by adding about a little less than 1/4th cp water. The mix  should not be thick. One beaten egg may be substituted if you are not strictly vegetarian.

Cooking procedure:

1. Heat 2 tbsp oil in kadai. Add ginger, groundnuts, the roughly mashed vegetables, salt, and sugar. Cook for 8-10 minutes on medium high heat.

2. Add bhaja masala and mix. Remove the vegetables from heat and let cool.

3. Make chop-size dumplings using your hands, dip in besan mix to form a thin layer, coat with bread crumbs and keep aside.

4. Fry till dumplings/pakoras are golden brown. Remove from heat and keep on paper towel to drain excess oil before serving.

Serving: