INGREDIENTS
panchpooran 1 tbsp
dry red chilies 2
ginger-green chili paste 1 tbsp
oil 2 tbsp
carrot grated 2 big
beetroot grated 2
salt to taste
peas 1/4 cup
potatoes 4 peeled and grated
coriander pdr 1tsp
sugar 1 tsp
turmeric pdr 1/4 tsp
roasted jeera pdr 1 tsp
chaat masala pdr 1 tsp
breadcrumbs to bind and coat
maida slurry
maida to coat 1st the chops
oil for deep frying
METHOD
in a pan/ kadai add oil, add panchpooran, 2 dry red chilies, ginger-green chili paste, hing, fry well for 2 minutes
add grate carrots, and beets, mix well adding salt to taste
cover and cook the veges for 4-5 minutes
add peas and grated potato, mix well, adding the dry masala powders, add bread crumbs to bind the mixture well. remove, cool
roll the mixture like a 1"/ 4" rolls
coat the rolls in dry maida, then coat in maida slurry and coat in breadcrumbs, you can repeat by dusting with maids, then in slurry and breadcrumbs so it will be nice and crispy
Fry in medium hot oil, till the chops are brown, serve how with chutney, dip of your choice.
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