Vegetable Chop

Ingredients 

• 2 medium carrots, peeled and roughly chopped
• 1 medium beetroot, peeled and roughly chopped
• 2 large potatoes, boiled, peeled and mashed
• 2 tablespoons oil
• 3 tablespoons raw peanuts, peeled and halved
• 2-3 coconut slices, cut into small pieces
• ½ teaspoon panch phoron
• ½ teaspoon ginger garlic paste
• 2 green chillies, chopped
• Salt to taste
• ½ teaspoon sugar
• 2 tablespoons fresh coriander leaves, chopped
• 1 cup cornflour slurry
• Dried breadcrumbs for coating
• Kasundi mustard to serve
• Onion slices to serve
• Fresh coriander sprigs for garnish

Spice mix

• 1 teaspoon fennel seeds (saunf)
• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• 1 green cardamom

Method

1. Heat a non-stick pan, add fennel seeds, coriander seeds, cumin seeds and green cardamom and roast on low heat till fragrant, take the pan off the heat and cool.
2. Transfer the roasted mixture into a blender jar and grind to a fine powder.
3. Heat 1 tbsp oil in a non-stick wok, add the peanuts and sauté till golden brown. Drain them into a bowl.
4. In the same hot oil, add coconut slices and sauté till they turn golden brown. Drain them into the same bowl.
5. In the same hot oil, add panch phoran and ginger-garlic paste, mix well and saute for 1 minute.
6. Add carrot, beetroot, green chillies, salt and sugar mix well, cover and cook for 10-15 minutes or till the mixture softens.
7. Add the spice powder, peanuts and coconut and mash the mixture well. Take it off the heat and transfer it to a bowl. Add potatoes and mix till well combined. Add coriander leaves and mix well.
8. Heat sufficient oil in a kadai.
9. Grease the palms of the hands with oil and divide the mixture into equal portions. Shape each portion into a cylindrical chop.
10. Dip each chop in cornflour slurry, roll in dried breadcrumbs and repeat one more time.
11. Slide each chop into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
12. Put some kasundi in each serving bowl, top it with some onion slices and keep a chop in each bowl. Garnish with coriander sprigs and serve hot.