Thursday, March 21, 2013




Cumin seeds-1/2 tsp
Fennel Seeds-1/2 tsp
Coriander seeds-1/2 tsp
Peppercorn-1/2 tsp
Dry red chili-2


Beet root-1 cup
Potato-1 cup
Carrot-1 cup
Green peas-1/2 cup
Roasted Peanuts-2 tbsp
Chopped green chili-2
Sugar-1 tsp
Salt to taste


Gram flour-1 cup
Bread crumbs- 1 cup
Oil-1 tbsp
Oil for deep frying
Salt to taste


1-Properly washed the vegetables and peel off the outer part except green peas.
2-Boil all vegetables,green peas,salt and 2 cups of water,after boiling drain water and mash properly.
3-Roast dry red chilies,cumin seeds,fennel seeds,coriander seeds and peppercorns.Remove from heat,cool down and grind to fine powder,keep aside.
4-In a pan heat 1 tbsp oil,then add roasted peanuts,chopped green chilies and mashed vegetables,mix well.
5-Add roasted masala powder,sugar and salt,mix properly and fry for 8-10 mins or excess water dries up.Then remove from heat and let it cool down.
6-Make a thin batter using gram flour,water and salt,the mix should not be too thick or too watery.(thinner than the pakoda batter)
7-Grease your palms with oil and make an oval shape like chop-size dumplings of the vegetable mixture using your palms.
8-Dip each chop into the gram flour batter to form a thin layer and then rollover on the bread crumbs to coat properly,keep aside.
9-Do the same with all the pieces of chop and then place on a buttered paper and refrigerate for 1 hour.
10-In a deep bottom pan heat oil on medium high heat & fry them till golden brown.
11-Remove from heat and keep on paper towel to drain excess oil before serving.
12-Serve hot with ketchup and hot hot tea.

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