HomeProske, Swanson & Mahato
1 Serve

Ingredients

Filling

  • 400 Grams Beetroot
    3 beetroots; peeled and chopped into 3cm matchsticks
  • 200 Grams Carrot
    3? carrots; peeled and chopped into 3cm matchsticks
  • 400 Grams Potatoes
    3 potatoes; steamed or boiled and mashed into mashed potatoes
  • 2 Tsp Amchur Powder
  • 4 Dried Red Chilli
  • 4 Bay Leaf
  • 1 Tsp Cumin Seeds
  • 2½ Tsp Fennel Seeds
  • 20 Black Peppercorns
  • 1 Cinnamon Stick
    small
  • 2 Cardamom Pod
  • 8 Cloves
  • Coriander Leaf
    finely chopped
  • ½ Tsp Panch Phoron
    equal methi seeds, nigella, cumin, fennel, mustard
  • 30 Grams Peanuts
    halved
  • Ghee
  • 3 Green Chili
    chopped
  • 1 Tbsp Ginger Paste
    heaping
  • 1 Tbsp Salt
    plus 1/4tsp salt for breading
  • 2½ Tbsp Sugar
  • Vegetable Oil
    for frying peanut halves

Breading

  • 30 Grams 00 Flour
    for breading
  • 3 Eggs
    for breading
  • 200 Grams Bread Crumbs
    for breading
Veg Chop

Method

Prepare the filling

  • 400 Grams Beetroot
    3 beetroots; peeled and chopped into 3cm matchsticks
  • 200 Grams Carrot
    3? carrots; peeled and chopped into 3cm matchsticks
  • 400 Grams Potatoes
    3 potatoes; steamed or boiled and mashed into mashed potatoes
  • 2 Tsp Amchur Powder
  • 4 Dried Red Chilli
  • 4 Bay Leaf
  • 1 Tsp Cumin Seeds
  • 2½ Tsp Fennel Seeds
  • 20 Black Peppercorns
  • 1 Cinnamon Stick
    small
  • 2 Cardamom Pod
  • 8 Cloves
  • Coriander Leaf
    finely chopped
  • ½ Tsp Panch Phoron
    equal methi seeds, nigella, cumin, fennel, mustard
  • 30 Grams Peanuts
    halved
  • Ghee
  • 3 Green Chili
    chopped
  • 1 Tbsp Ginger Paste
    heaping
  • 1 Tbsp Salt
    plus 1/4tsp salt for breading
  • 2½ Tbsp Sugar
  • Vegetable Oil
    for frying peanut halves
1

Steam or boil 3 potatoes (400g) and mash into mashed potatoes

Peel and chop 3? carrots (200g) and 3 beetroots (400g) into 3cm matchsticks

Finely chop green chillies and coriander leaves. Halve the peanuts.

Grind 2.5 tsp fennel, 1 tsp cumin, 1tsp peppercorns, 2 cardamom pods, 1 small cinnamon stick, 8 cloves, 4 bay leaves, 4 dried red chillies, 2tsp amchur powder

Fry peanut halves in vegetable oil until golden and set aside

Temper 1/2tsp panch phoron until it cracks then fry 3 chopped green chillies, 1 heaping tbsp ginger paste for 2 mins

Add beetroot (a little salt to soften) for 3 minutes until gently limp

Add carrots (add remaining 1 tbsp salt) don't let them turn mushy

Add ground spices

Cover and allow to cook for 2 minutes

Add 2.5tbsp sugar (chop is meant to be quite sweet) and mashed potatoes and mix. The mix should be completely dry.

Turn off head and add ghee, fried panuts, and corriander. Cool completely.

Shape and bread

  • 30 Grams 00 Flour
    for breading
  • 3 Eggs
    for breading
  • 200 Grams Bread Crumbs
    for breading
2

Divide into 50g portions. Compact usign first and roll, falttening sides.

For breading, 30g flour -> 3 eggs + 1/4tsp salt -> 200g breadcrumbs -> back to egg -> back to breadcruyumbs

3

(Freeze in airtight containers for a month! Fry them as needed, no need todefrost.)

Fry on medium until dark brown.