Ingredients with Measurements:
- 2 cups mixed vegetables (carrots, peas, potatoes, cauliflower), boiled and mashed
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
- 1/2 cup water
- Oil for frying
Special Equipment Needed:
- Mixing bowl
- Frying pan
Step-by-Step Instructions:
1. In a mixing bowl, combine the boiled and mashed mixed vegetables, chopped onion, green chilies, ginger paste, garlic paste, cumin powder, coriander powder, garam masala powder, red chili powder, turmeric powder, and salt. Mix well.
2. Add breadcrumbs to the mixture and mix well.
3. Take small portions of the mixture and shape them into cutlets.
4. In a separate bowl, mix all-purpose flour and water to make a thick batter.
5. Dip the cutlets in the batter and coat them with breadcrumbs.
6. Heat oil in a frying pan and fry the cutlets until golden brown on both sides.
7. Drain excess oil on a paper towel.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature for frying: 350°F (180°C)
Serving size:
This recipe makes 12-15 vegetable chops.
Nutritional information:
Each vegetable chop contains approximately 150 calories, 5g protein, 20g carbohydrates, 5g fat, and 3g fiber.
Substitutions for ingredients:
- You can use any vegetables of your choice.
- Instead of breadcrumbs, you can use crushed cornflakes or panko breadcrumbs.
- You can use chickpea flour instead of all-purpose flour for the batter.
Variations:
- You can add grated cheese to the mixture for a cheesy flavor.
- You can add chopped nuts or raisins for a sweet and savory flavor.
- You can add chopped spinach or kale for a healthier version.
Tips and Tricks:
- Make sure the mixture is not too wet, or the cutlets will fall apart while frying.
- You can refrigerate the cutlets for 30 minutes before frying to make them firmer.
- You can also bake the cutlets in the oven at 375°F (190°C) for 20-25 minutes instead of frying.
Storage Instructions:
- You can store the vegetable chops in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the vegetable chops for up to 2 months.
Reheating Instructions:
- To reheat the vegetable chops, preheat the oven to 350°F (180°C) and bake for 10-15 minutes until heated through.
- You can also reheat them in the microwave for 1-2 minutes.
Presentation Ideas:
- Serve the vegetable chops with mint chutney or ketchup.
- Garnish with chopped cilantro or parsley.
Pairings:
- Serve with a side of salad or coleslaw.
- Serve with a side of rice or naan bread.
Suggested Side Dishes:
- Cucumber Raita
- Roasted Vegetables
- Garlic Bread
Troubleshooting Advice:
- If the mixture is too wet, add more breadcrumbs.
- If the cutlets are falling apart while frying, add more flour to the batter.
Food Safety Advice:
- Make sure the vegetables are cooked properly before mashing them.
- Use clean hands and utensils while making the cutlets.
- Make sure the oil is hot enough before frying to avoid soggy cutlets.
Food History:
- Vegetable chops are a popular street food in India, especially in Kolkata (formerly known as Calcutta).
- They are believed to have originated during the British colonial era when the British introduced the concept of cutlets to India.
Flavor Profiles:
- The vegetable chops are savory, spicy, and crispy on the outside, and soft and flavorful on the inside.
Serving Suggestions:
- Serve the vegetable chops as an appetizer or snack.
- They can also be served as a main course with a side of rice or bread.
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Region: Indian