Bengali Vegetable chop Beetroot cutlet
Bengali Vegetable chop Beetroot cutlet

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, bengali vegetable chop beetroot cutlet. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Bengali Vegetable chop Beetroot cutlet is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Bengali Vegetable chop Beetroot cutlet is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook bengali vegetable chop beetroot cutlet using 20 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Bengali Vegetable chop Beetroot cutlet:
  1. Make ready 1 beetroot
  2. Make ready 1 carrot
  3. Get 2 small potatoes
  4. Make ready to taste Salt
  5. Get 1 cup bread crumbs
  6. Take 1/4 cup bread crumbs(optional)
  7. Get 2 tablespoons corn flour
  8. Prepare to taste Salt
  9. Make ready 1 teaspoon ginger grated
  10. Make ready 1 tablespoon peanuts
  11. Prepare 1 tablespoon chopped coriander leaves
  12. Prepare 1/2 teaspoon cumin seeds
  13. Make ready 1/2 tablespoon amchur powder
  14. Make ready 1 teaspoon cumin powder
  15. Get 1 teaspoon coriander leaves
  16. Prepare 2-3 green chilies chopped
  17. Get 1 teaspoon red chilli powder
  18. Take 1 teaspoon sugar
  19. Make ready 1 tablespoon oil for deep frying
  20. Take 1 tablespoon green peas
Instructions to make Bengali Vegetable chop Beetroot cutlet:
  1. Chop the beetroot and carrot finely. You can also grate them if you want but I prefer chopping them into thin slices.
  2. Cube the potatoes and boil them. Once the potatoes are boiled mash them. Do not overcook the potatoes.
  3. Take a kadai and to it add 1 tablespoon of oil and heat it. Now, fry the peanuts and keep aside. Temper the remaining oil with cumin seeds and green chilies.
  4. Add the chopped beetroot and carrot. Now, add the salt, cumin powder, coriander powder, red chilli powder, amchur powder, chopped green chilies and sauté for 2 minutes.
  5. Now, add water and let the vegetables cook but do not let them become mushy. When the carrots and beetroot are cooked halfway add the green peas and continue cooking.
  6. Once all the vegetables are cooked and there is no water remaining add the mashed and boiled potatoes and keep stirring till the mixture becomes completely dry. To the vegetable mixture, add the fried peanuts and coriander leaves and mix them evenly. In case you feel your mixture is not dry enough add about ¼ cup of breadcrumbs to mixture. This will absorb all the excess moisture.
  7. Make a smooth batter of corn flour. Do not make it too thick.
  8. In another plate keep the bread crumbs ready.
  9. Now, form balls and make the chops according to shape you like. I have shaped them in cylinders.
  10. Now, dip them in the corn flour batter and roll them in the bread crumb.
  11. Repeat this again. This double layer of bread crumb brings an extra crunch to chop.
  12. Now, fry them in oil on low-medium heat. Fry them till the chop turns brown in colour.

So that’s going to wrap this up for this special food bengali vegetable chop beetroot cutlet recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!