Vegetable Chop

Vegetable Chop

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Servings: 4
Calories: 477


  • 12 oz Potatoes
  • 3 1/2 oz Beetroot chukander
  • 3 1/4 oz Green peas hara matar, shelled
  • 3 1/2 oz Sweet potatoes shakarkand
  • 1 3/4 oz Cauliflower phool gobhi
  • 2 1/2 floz Vegetable oil
  • 2 tbsp Onion chopped
  • 1 tbsp Ginger adrak paste
  • 1 tbsp Garlic lasan paste
  • 1 tsp Turmeric haldi powder
  • Red chilli powder to taste optional
  • 1 3/4 oz Raisins kishmishi
  • 1 tbsp Green chillies sliced
  • Salt to taste
  • 1 tbsp Garam masala
  • 2 Eggs beaten
  • 4 oz Breadcrumbs
  • Vegetable oil for deep-frying


  • Boil and mash all the vegetables together. Keep aside.
  • Heat the oil in a wok (kadhai); add the onion and saute till brown. Add the ginger-garlic pastes and cook till the oil conies to the surface. Add the turmeric powder and red chilli powder, if desired, and then the mashed vegetables. Keep stirring for a few minutes.
  • Mix in the raisins, green chillies, salt, and garam masala. Remove and keep aside to cool.
  • When cool enough to handle, divide the mixture equally into lemon-sized balls. Shape each portion either into balls or egg shapes. Dip them in egg, roll in breadcrumbs and keep aside.
  • Heat the oil in a wok; carefully lower the balls and deep-fry until uniformly brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
  • Serve with tomato chutney or tomato sauce.
  • Note: For pure vegetarians, if you do not wish to use egg, then make a batter with 3 tbsp cornflour and some water, and then dip the balls in this batter instead of egg.
Calories: 477 kcal
Carbohydrates: 59 g
Protein: 11 g
Fat: 23g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 82 mg
Sodium: 299 mg
Potassium: 839 mg
Fiber: 8 g
Sugar: 7 g
Vitamin A: 3824 IU
Vitamin C: 36 mg
Calcium: 104 mg
Iron: 4 mg
Cuisine Indian
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