Vegetable Chop

INGREDIENTS

• 2 Medium Potatoes
• 1 Medium Beetroot
• 1 Medium Carrot
• ½ Cup Shredded Cabbage
• ½ Cup Green Peas
• 1 Medium Onion
• Green chilli – as per taste
• 1 Tbspn Coriander Powder
• 1 Tbspn Cumin Powder
• ¾ - 1 Cup Bread Crumbs
• 1 Tbspn Ajwain
• 1 Tbspn Lemon Juice
• Turmeric
• Salt as per taste
• Oil for Deep Frying 

For the batter

• 2- 3 Tbspn Maida
• 1 Tbspn Corn flour
• Salt as per taste

METHOD

• Boil the potatoes. Mash them. Keep aside.
• Finely chop all the vegetables.
• In a pan, add oil. When the oil is hot enough, add cumin seeds.
• As soon as the cumin seeds crackle, add the finely chopped and shredded vegetables and fry till they are cooked.
• After about 5-6 minutes, the vegetables should be done. At this point, add the mashed potatoes.
• Add all the spices and stir well. Let this mixture cook for another 5 minutes.
• Switch off flame and allow it to cool down. Mould into desired shape.
• In a small bowl, mix the batter ingredients with water.
• Dip the pieces into the batter. Shake off any excess and then roll into bread crumbs.
• Deep fry these vegetable chops in hot oil, till they obtain a brownish red colour.
• Alternatively, they can be cooked on a tawa too, flipping each side till they obtain the desired brownish red tinge.
• Remove and drain excess oil on a tissue paper.
• Vegetable chops are ready. Goes very well with tomato ketchup or green chutney.