Vegetable chops

Ingredients

Beetroot  1

Carrot    1

Potatoes  2

Panch phoran  1 tsp

Green chilies  2

Ginger  1 tsp chopped

Sugar  1 tsp

Salt to taste

Garam masala  1 tsp

Salted peanuts  1/2 cup  coarsely crushed

Coriander leaves  1 bunch

Corn flour   3 tbsp for dipping

Bread crumbs for coating  

Oil  3 tbsp

Method

Grate beetroot and carrot. Boil and grate potatoes too.

Take a pan and add a couple of teaspoons of oil. Add panch phoran and let it splutter.

Add in finely chopped green chilies and ginger.

Fry them well. Now add the veggies and season them with salt and sugar.

Add garam masala and mix well. Cover and cook for a couple of minutes. Add in finely chopped coriander leaves and crushed salted peanuts.

Take it off the heat and let it cool. Smear oil in the palms and shape them into cylindrical cutlets.

Make a thick paste of the cornstarch. Dip the cutlets in the slurry and coat them evenly with breadcrumbs.

Shallow fry them in medium heat till crisp on both sides adding little oil

Serve hot with tomato ketchup or chutney of your choice. 

 

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