Time and servings
Time and servings
Ingredients
for bhaja masala:
- ½ tsp cumin / jeera
- ½ tsp coriander seeds
- ½ tsp fennel / saunf
- 10 pepper
- 1 bay leaf / tej patta
- 2 cloves
- 1 cardamom
- ½ inch cinnamon
- 1 dried red chilli
other ingredients:
- 2 tsp oil
- ½ tsp ginger paste
- 1 chilli (finely chopped)
- ½ tsp sugar
- ¼ tsp salt
- 3 tbsp peanuts (roasted and crushed)
- 2 tbsp coriander (finely chopped)
- oil for deep frying
for coating:
- 3 tbsp maida / plain flour
- 3 tbsp corn flour
- ¼ tsp salt
- ½ cup water
- 1 cup breadcrumbs
Instructions
- firstly steam the vegetables and mash smooth.
- now in a large kadai heat 2 tsp oil and saute ½ tsp ginger paste and 1 chilli.
- further, add mashed vegetables and saute for 5 minutes.
- cook until the mixture loses its moisture and separates pan.
- now add bhaja masala,½ tsp sugar and ¼ tsp salt.
- mix well until spices are cooked well.
- furthermore add 3 tbsp roasted & crushed peanuts, 2 tbsp coriander.
- mix well, prepare cylindrical shape vegetable mixture.
- dip in maida paste coating all over, then roll in breadcrumbs.
- now deep fry in hot oil or bake in preheated oven at 180 degree celcius for 15 minutes.
- finally, enjoy veg chop with tomato sauce.
Bhaja masala recipe
1
firstly, in a tawa dry roast ½ tsp cumin, ½ tsp coriander seeds, ½ tsp fennel, 10 pepper, 1 bay leaf, 2 cloves, 1 cardamom, ½ inch cinnamon and 1 dried red chilli.
2
blend to a fine powder without adding water.
Vegetable chop preparation
1
firstly in a pressure cook take 2 cup water and place a vessel.
2
add 1 potato, 1 carrot, 1 beetroot and ¼ tsp salt.
3
cover and pressure cook for 5 whistles without adding any water to the vessel.
4
drain off the vegetables to remove any water if present.
5
now mash the vegetables with the help of a fork.
6
make a smooth vegetable mix. keep aside.
7
now in a large kadai heat 2 tsp oil and saute ½ tsp ginger paste and 1 chilli.
8
further, add mashed vegetables and saute for 5 minutes.
9
cook until the mixture loses its moisture and separates pan.
10
now add prepared bhaja masala. alternatively, use garam masala.
11
also, add ½ tsp sugar and ¼ tsp salt.
12
mix well until spices are cooked well.
13
transfer the vegetable mixture to a bowl and cool slightly.
14
furthermore add 3 tbsp roasted & crushed peanuts, 2 tbsp coriander.
15
mix well making a non-sticky dough. if the dough is still sticky, add 1 tbsp breadcrumbs and mix well. this helps to absorb moisture.
16
now prepare maida paste by mixing, 3 tbsp maida, 3 tbsp corn flour and ¼ tsp salt.
17
make a smooth lump free batter by adding ½ cup water.
18
further, take a ball sized vegetable mixture, and roll cylindrical shape.
19
dip in maida paste coating all over.
20
then roll in breadcrumbs. make double coating to get a crispy outer layer.
21
now deep fry in hot oil or bake in preheated oven at 180 degree celcius for 15 minutes.
22
stir occasionally, until it turns golden brown and crisp.
23
drain over kitchen paper to remove excess oil.
24
finally, enjoy veg chop with tomato sauce.
Video
Notes
- firstly, if the vegetable mixture breaks in oil, it means there is too much moisture in the mixture. add breadcrumbs to the mixture to absorb moisture.
- also, add vegetables of your choice to make it more nutritious.
- additionally, if you do not have want to prepare bhaja masala use garam masala as a substitute.
- finally, veg chop recipe is a mixed combination of sweet and spice.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/vegetable-chop-recipe-bengali-veg-chop/