Beet Root Chops

Name: Beet Root Chops
Ingredients: 3 russet potatoes boiled and grated; 1 tablespoon corn starch; 1 teaspoon salt; oil for shallow frying; 1 tablespoon semolina fine, suji; 2 teaspoons white poppy seeds posto/khus-khus; 2 red beets small, peeled and finely grated; 2 tablespoons carrot chopped; 2 tablespoons green beans chopped; 2 tablespoons green peas [fresh or frozen]; 1 teaspoon cumin seeds; 1 teaspoon black mustard seeds; 1 pinch cinnamon powder; 1/2 teaspoon nigella seeds; 1/2 teaspoon white sesame seeds; 1/2 teaspoon coriander seeds; 1 teaspoon cumin seeds roasted, powder [buna jeera]; 1 1/2 teaspoons red chili powder [adjust to taste]; salt to taste; 1 tablespoon oil

20 ingredients

8 steps

Ingredients

3 russet potatoes boiled and grated
1 tablespoon corn starch
1 teaspoon salt
oil for shallow frying
1 tablespoon semolina fine, suji
2 teaspoons white poppy seeds posto/khus-khus
2 red beets small, peeled and finely grated
2 tablespoons carrot chopped
2 tablespoons green beans chopped
2 tablespoons green peas [fresh or frozen]
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 pinch cinnamon powder
1/2 teaspoon nigella seeds
1/2 teaspoon white sesame seeds
1/2 teaspoon coriander seeds
1 teaspoon cumin seeds roasted, powder [buna jeera]
1 1/2 teaspoons red chili powder [adjust to taste]
salt to taste
1 tablespoon oil

Directions

1

In a small pan, on medium heat,let the oil heat.Once heated, temper the oil with cumin, nigella, mustard ,sesame and coriander seeds.
2

Once the seeds start crackling, add the green beans and carrots to the pan and saute till the beans are slightly tender.About 3-4 minutes.
3

Next, add the grated beets and the peas.To this add the red chilli powder, roasted cumin powder, cinnamon powder, and salt.Cook the mixture for 5 minute till everything comes together.Remove the filling from pan and let it cool.
4

In a plate, mix the semolina and poppy seeds and keep aside for rolling the chops before frying.
5

To the grated potatoes, add the salt and cornstarch and knead together to form a soft dough.
6

To make the chops: Take a fistful of potato dough on your palm and spread it to make room for the filing.Take 1 tbsp of the prepared filling and put it on the potato dough and close to make elongated balls.[In a similar manner, the dough is filled for making stuffed parathas]
7

Heat the required amount of oil for shallow or deep-frying to medium high.Roll the elongated balls in the coating mixture of semolina & poppy seeds and fry on medium high heat till golden brown.
8

Serve warm with cilantro chutney & ketchup alongside a hot cup of tea.