Vegetable Chop Recipe – Vegetable chop or vegetable patties is a delicious snack made from boiled vegetables. A vegan recipe.
These crispy and tasty vegan patties can be made as an evening snack and are best served hot with tomato ketchup and green chutney. They are a good snack for tea and can also be made during monsoons.
I often make these vegetable chops. most of the time I have carrots, potatoes, peas and green beans in the fridge. So it’s easy for me to make these chops.
How is the vegetarian chop made
- To prepare these vegetable cutlets, you first need to cook the vegetables. I steam them in my electric stove. However, you can also steam it in a pressure cooker or a steamer. The rest of the steps are easy, once the vegetables are cooked.
- You can use vegetables like carrots, potatoes, green peas, cauliflower, broccoli, green beans, and bell pepper.
- These cutlets are covered with crumbs so that they become crispy. To coat the crumb, a dough is made with all-purpose flour (maida). for a healthier option instead of all-purpose flour, you can use chickpea flour (besan) or corn flour (cornmeal or makki ka attack).
- You can skip the crumbs coating the vegetable chop if you wish.
- I suggest frying the vegetable chop. For frying, the temperature of the oil must be correct. Otherwise, these vegetable patties might absorb too much oil or break in the oil.
For cooking vegetable chop – you can also cook these chops, but the texture will be different. To bake them, preheat the oven for 15 minutes at 180 degrees Celsius. Then cook the chop at the same temperature until the top becomes crisp and golden. You can brush them with oil before cooking them. Place them on a greased baking sheet as well.
You can serve these vegetable cutlets with tamarind chutney or mint chutney or cilantro chutney. You can also sandwich them in a veggie burger or slices of bread. Garnish with sauce and vegetables of your choice and serve.
How to make a vegetable cutlet
1. In a pressure cooker or steamer, boil 1 large potato, 1 medium carrot and ½ cup green peas very well. You can also add 6 to 8 green beans.
2. When the vegetables cool, pass 5-6 slices of bread in a food processor or grinder until thin to form breadcrumbs. You can use any bread – brown bread, white bread, or whole wheat bread.
3. Set the breadcrumbs aside on a plate or tray.
Make a mixture of vegetable chops
4. Peel the carrots and potatoes and chop them. Take them in a bowl with the cooked peas. Make sure the vegetables are well drained before peeling and chopping them.
5. Mash them with a fork or potato masher. Don’t make a smooth, mushy mixture. It should be a slightly thick mixture.
6. Add 1.5 teaspoons of crushed ginger + garlic + green chili paste (2-3 small cloves of garlic + ½ inch of ginger + 1-2 green chili peppers crushed into a paste in a mortar pestle), ¼ teaspoon of red pepper powder, ½ teaspoon of cumin powder, ½ teaspoon of garam masala powder, 3 tablespoons of breadcrumbs and salt as needed. Skip the garlic if you are not using it. If the mixture is wet and sticky, add an additional 1 tablespoon of breadcrumbs.
7. Instead of breadcrumbs, you can also add 2-3 slices of bread soaked in water and then completely squeezed out of the water.
8. Mix everything very well. Check the taste and add more salt or spice powders if necessary.
9. In another small bowl, take 2 tablespoons of maida (all-purpose flour) and 3 tablespoons of water. For a healthier option instead of all-purpose flour, you can use chickpea flour (besan) or corn flour (cornmeal or makki ka attack). Add water as needed then to make a thick and fluid paste.
10. Stir and mix this mixture to obtain a smooth paste without lumps. This step of making all-purpose flour dough is optional and you can skip it. The chop is usually dipped in beaten eggs. Here, the all-purpose flour dough replaces the beaten eggs.
Make a cutlet
11. Now take the chop mixture onto a plate and using a chop pan, shape or make a small to medium round chop by rolling and flattening portions of the mixture in your palms.
12. Prepare or shape all the mixture into a round cutlet or shaped cutlet.
13. Heat 2 to 3 Tbsp. Tablespoons of oil for shallow frying in a pan. Take a chop and gently dip it into the maida dough.
14. Spread the dough evenly all over the chop.
15. Then coat the chop with breadcrumbs. If you don’t have breadcrumbs, you can also use rava (sooji or cream of wheat). Coat the vegetable chop with the rava.
16. Evenly coat chop with breadcrumbs.
Fried vegetable cutlet
17. Sprinkle excess breadcrumbs and place chop in medium hot oil.
18. Dip each veggie cutlet this way in a dough of all-purpose flour, coat with breadcrumbs and keep on the pan for frying.
19. When one side is golden, turn over and fry the other side. Add more oil if necessary.
20. Flip a few more times and fry all the patties until evenly browned and crispy on all sides.
21. Drain them on paper towels to remove excess oil.
22. Serve the vegetable chop hot with mint chutney or cilantro chutney or tamarind chutney.