Ingredients
Tap to tick offFilling
- 400 Grams Beetroot
3 beetroots; peeled and chopped into 3cm matchsticks - 200 Grams Black beans
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
Method
Prepare the filling
- 400 Grams Beetroot
3 beetroots; peeled and chopped into 3cm matchsticks - 200 Grams Black beans
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
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
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
(Freeze in airtight containers for a month! Fry them as needed, no need todefrost.)
Fry on medium until dark brown.