Baked Vegetable Chop (Kolkata style)
Learn to make the best ever healthier version of Street style kolkata vegetable chop.
Ingredients
- 1 large Beetroot grated
- 2 medium carrots grated
- 2 large potatoes boiled and mashed
- 1 cup cauliflower florets finely chopped
- 1/3 cup french beans finely chopped
- 1/2 cup peas boiled
- 1 tbsp ginger paste
- 3-4 green chillies finely chopped
- 1/3 cup peanuts roasted
- 1/4 cup coriander leaves finely chopped
- salt
- 2 tablespoon cornflour
- 1 cup breadcrumbs or as required
- 2 tbps+1tsp vegtable oil
Instructions
Preparation of the vegetable chop stuffing
- Firstly, grate the vegetables- beetroot and carrots. Finely chop the french beans and cauliflower.
- Next, boil the potatoes and peas. Mash the boiled potatoes and keep aside.
- Take a tablespoon of oil and fry the roasted peanuts till lightly Brown. Take them out.
- Add another tablespoon of more oil to the pan, add grated ginger and green chillies.
- After 2 minutes add the grated beetroot, carrots, cauliflower and beans.
- Add cumin and coriander powder.
- Cover and cook for about 5-6 minutes until the water from the vegetables have evaporated and they are cooked.
- Next add boiled peas and salt, stir them for a minute.
- Finally add coriander leaves, garam masala, fried peanuts. Stir the mixture well and turn of the flame.
- When the vegetable mix comes to room temperature add the mashed potatoes and mix everything while lightly mashing all the vegetables.
- The filling will not be completely smooth, it will have small chunks of vegetables which is perfectly alright. Check for the seasoning.
Making vegetable chop
- Take cornflour and mix with water to form a thin batter.
- Take some portion of the vegetable mixture and give it a cylindrical shape.
- Gently dip in the cornflour batter , do not keep them soaking in for a long time.
- Now coat the batter coated chops in breadcrumbs from all sides.
- Similarly crumb coat all the chops.
- After that, keep the chops in the fridge for half an hour before baking or frying. Because that helps in keeping the shape of the chop intact.
- Place the vegetable chops on the parchment paper on a baking tray. Drizzle some oil on the top.
- Bake in a pre heated oven at 180 degree Celsius for 20 minutes (lower rod) and with both rods on for another 5 -7 minutes, depends until it turns crisp and golden.
- Kolkata style vegetable chop is ready to be eaten. Serve it hot with some kasundi (Bengali style mango mustard sauce) or tomato sauce.
Notes
- Here, I have used a chopper to finely chop the vegetables as that is less time-consuming than grating yet gives the same results.
- If you use the boiling vegetable method, chances are there for your chop to be soggy. You have to dry the vegetable mix on a Kadai. If you still find the vegetable mixture to be soggy add bread crumbs to it.
- To prepare Bengali garam masala you need equal portions of green cardamom, clove, and cinnamon. Dry roast and grind to a fine powder.
- You can refrigerate the vegetable chops in the fridge for 3-4 days. Before eating just heat it in the oven in the toast mode for 6-8 minutes, it will be crisp and fresh again.