Veg Chop Recipe by Shital Muranjan
Cooking Instructions 40 minutes 1 First, boil the potatoes, carrots and beetroot in the cooker. Finely chop onion, coriander, ginger, chillies. Finely chop the boiled beetroot and carrots. Mash the potato. In a bowl, take chopped beetroot, carrots potatoes and add chopped onion, chillies, red chillies, amchur powder, coriander-cumin powder, salt, ginger, coriander and mix it all together. 2 Take 1 teaspoon of cornflower in a bowl and add about half a cup of water to make a slurry. Spread the breadcrumbs on a plate. 3 Take one ball at a time and shape it into a ovel shape. Dip these balls in Cornflour slurry and roll over the breadcrumbs. 4 Keep the prepared veg chop in a wide bowl and set it in the fridge for two hours. Then heat oil in a pan and fry these veg chops one by one on medium flame. 5 Serve hot, spicy veg chop with green chutney, dates chutney. 6 1 First, boil the potatoes, carrots and beetroot in the cooker. Finely chop onion, coriander, ginger, chillies. Finely chop the boiled beetroot and carrots. Mash the potato. In a bowl, take chopped beetroot, carrots potatoes and add chopped onion, chillies, red chillies, amchur powder, coriander-cumin powder, salt, ginger, coriander and mix it all together. 1 First, boil the potatoes, carrots and beetroot in the cooker. Finely chop onion, coriander, ginger, chillies. Finely chop the boiled beetroot and carrots. Mash the potato. In a bowl, take chopped beetroot, carrots potatoes and add chopped onion, chillies, red chillies, amchur powder, coriander-cumin powder, salt, ginger, coriander and mix it all together. 2 Take 1 teaspoon of cornflower in a bowl and add about half a cup of water to make a slurry. Spread the breadcrumbs on a plate. 2 Take 1 teaspoon of cornflower in a bowl and add about half a cup of water to make a slurry. Spread the breadcrumbs on a plate. 3 Take one ball at a time and shape it into a ovel shape. Dip these balls in Cornflour slurry and roll over the breadcrumbs. 3 Take one ball at a time and shape it into a ovel shape. Dip these balls in Cornflour slurry and roll over the breadcrumbs. 4 Keep the prepared veg chop in a wide bowl and set it in the fridge for two hours. Then heat oil in a pan and fry these veg chops one by one on medium flame. 4 Keep the prepared veg chop in a wide bowl and set it in the fridge for two hours. Then heat oil in a pan and fry these veg chops one by one on medium flame. 5 Serve hot, spicy veg chop with green chutney, dates chutney. 5 Serve hot, spicy veg chop with green chutney, dates chutney. 6 6 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lickity-Split Cocoa Cake with Cream Cheese Frosting Lickity-Split Cocoa Cake with Cream Cheese Frosting Sponge Gourd (galka) Sev Sabji Beetroot Rice Egg curry Paneer biryani Jhatpat Pavbhaji in Cooker Vanilla Home Made Cake Beetroot chutney Butter paneer masala Lickity-Split Cocoa Cake with Cream Cheese Frosting 🍫🍓 The Ultimate Reese's and Chocolate Strawberry Dream Cake 🍰🎉 Sponge Gourd (galka) Sev Sabji Beetroot Rice Egg curry Paneer biryani Jhatpat Pavbhaji in Cooker Vanilla Home Made Cake Beetroot chutney Butter paneer masala Lickity-Split Cocoa Cake with Cream Cheese Frosting 🍫🍓 The Ultimate Reese's and Chocolate Strawberry Dream Cake 🍰🎉