Vegetable Chop
SPICE MIX
Mix 1 tsp Coriander seeds
½ tsp Cumin (Jeera) seeds
2 dry Red Chilli
½ tsp Fennel seeds
6-8 nos whole Black Peppercorn
1 inch Cinnamon
1-2 nos Cardamom
The origin story of vegetable chop dates back to the British colonial period in India, where it was introduced as a fusion of British and Indian culinary traditions. This savory snack consists of a mixture of finely chopped vegetables such as potatoes, carrots, and peas, combined with aromatic spices and herbs, coated in a crispy breadcrumb crust, and then deep-fried to perfection. The interplay of flavors and textures in vegetable chop is truly delightful - the crispy exterior gives way to a soft and flavorful interior, bursting with the earthy sweetness of the vegetables and the warmth of the spices.
CHOP MIX
1 Beetroot
1 Carrot
2 Potatoes
2 tsp dry roasted Peanuts
1½ tsp grated Ginger
1 tsp Refined Oil
½ tsp sugar
2 tsp dry roasted Spice Mix
Salt to taste
Ingredients for FOUR persons
Outers shell coating
2 tsp Corn Flour
Salt to taste
1 cup Bread Crumbs
2-3 cups Refined Oil
½ tsp Black Salt
Delicious Vegetable Chop Recipe
COOKING
Wash and rinse the rice and soak for 30 minutes
Dry roast all the whole spices for pulao masala over medium heat
Grind all the spices and keep 2 tsp of it
After 30 Minutes, strain the rice and transfer it to a mixing bowl
Add ginger paste, green chilli paste, turmeric, green cardamom, black cardamom, cinnamon, cloves, bay leaves, pulao masala and ghee
Mix well and rest it for about an hour
After an hour, heat 1 tbsp of ghee in a deep pan over medium heat
Add the cashews and fry them until they are golden brown
Add raisins and fry them too for 5-6 seconds
Add the marinated rice. Fry it for about 5-6 minutes on medium heat until the rice looks like an opaque appearance. Stir frequently
Add about 5 cup of hot water, along with the salt
Cover and cook on lowest possible heat till almost all the water has been absorbed. It will take nearly 10 to 15 minutes
Open the lid, add sugar and lightly stir to break the lump
Again cover the pan and steam on low heat for about 8-10 minutes
Switch off the flame, cover and allow to rest for a further 10-15 minutes
After 10-15 minutes, open and keep aside the lid and let the extra steam to escape. Giving resting time and keeping the lid open give the pulao fluffy texture
The rice must be cooked properly but not soggy at the end. The "Basanti Pulao" is ready to be served.
Cooking time - 2 hours
How did we prepare this dish?
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