Crispy and crunchy veg fritters – the best of street foods from my hometown!
Working from home for quite a long period surely changes our habit and I am no exception! I hate to go to office nowadays after working from home for 4 months. And anyone living in Bangalore (or have ever lived) would agree with me that travelling here is an utter pain. My productivity actually increases when I work from home being totally stress-free.
Anyways, the reason I am blabbering all these is that I have to start going to office again because of the new project! Phheeewwwwwww! With such sadness, I was desiring to munch on some spicy snacks on the evening before the ‘office day’! But I was not in any mood of cooking it up myself (I was so much grief-stricken you see!).
That is when my mom-in-law appeared as a fairy godmother – with a plate full of mouthwatering ‘vegetable chop‘ (or you can say veg pakora for easier understanding to any non-bong)! These are something which we used to buy from the “para’r mor’er chop’er dokan” (street vendor in the neighborhood) in Kolkata but never thought of making them at home and miss them immensely in Bangalore! So here it is – my stress-buster vegetable chop from my ma-in-law’s kitchen!
Vegetable Chop aka Fritters
Serves: 4 servings
- Potatoes – 3, medium to large
- Beetroot – 1, large
- Carrots – 2, medium to large
- Gram flour (besan) – ½ cup
- Breadcrumb – ½ cup
- Green chilli – 2
- Red chilli powder, ¼th tsp
- Amchoor (Dry mango) powder – ¼th tsp
- Oil for deep frying Salt to taste
- Boil the potatoes till is quite soft and can be mashed well.
- Grate the beetroot and carrots. Boil them till they retain a little crunch.
- Mix all the boiled vegetables well so they are well incorporated and make a soft dough.
- Add salt, turmeric powder, amchoor powder, red chili powder and chopped green chilies.
- Make a smooth paste with the gram flour and water, adding little water at a time so that the batter is not too thin. Whisk well so that there are no lumps. Whisking would also ensure that you get a crispy chop after frying.
- Spread the breadcrumb on a plate.
- Now divide the vegetable dough into 10-12 portions making small balls. Flatten the balls to give a patty shape.
- Heat oil in a kadhai for deep frying.
- Take each patty at a time, dip it into the gram flour batter and then coat with breadcrumbs generously.
- When the oil is very hot, tip in the coated patties and fry till golden brown over medium to high heat. It would take approximately 30-45 seconds on each side just to give you an idea.
- Serve hot with tomato ketchup!