In winters there are so many fresh vegetables and I ensure the kids eat maximum of It. But they do not like beetroot or carrots or gooseberry. I juice all the vegetables, mix orages and the children love it. I never wanted to throw the roughages out of veggies. I always thought that there are so much nutrients still still remaining. So, was desperate to not to throw and thought of making snack out of it by adding boiled potatoes for binding. My trick worked and I could make delicious vegetable cutlets/Chops out of it. So 100% usage of the vegetables. The key ingredients of this dish are discarded vegetable roughage and boiled potatoes.
- Roughage of vegetables 1 cup: beetroot, carrot, spinach, cucumber, ginger, tomato, orange, lemon, coriander leaves or any other vegetable of your choice
- Boiled potato 1
- Cumin powder ½ tspn
- Coriander Powder ½ tspn
- Roasted Garam masala powder (Recipe here)
- Chopped dry fruits – Cashew & raisins for filling
- Corn flour 1 tblspn
- Biscuit crumb 1 cup
- Salt ½ tspn to taste
- Chili powder or chopped chili optional.
Grate the boiled potatoes. Add roughages, all ingredients except carn flour and biscuit crumb and dry fruits. Use your fingers to mix everything nicely and make a dough out of it.
Make a ball and press it on your palm. Press the middle and fill it with chopped dry fruits. Now close it and make a ball. Press again and flatten top & bottom portion to shape it like chops or tikkis approx 4-5.
Make a thin batter of corn flour.
Spread the biscuit crumb in a tray. Dip each roundels of chops in the batter and put immediately over the crumb. Coat the chops nicely all over. Repeat this for all the chops.
Refrigerate it for at least ½ hr.
Heat oil in a pan. When the oil is hot enough simmer the flame and put the chops one by one.
Fry it in medium fire for 3-4 mins and flip it. Fry both the side till brown. Take out on a kitchen towel.
Plate it over round slices of onion and tomato. Garnish with coriander leaf. Serve hot with choice of sauce.