Indian Vegetable Chops

A community recipe by pheeb

Not tested or verified by Nigella.com

Introduction

A yummy Indian starter which makes a change from the bhaji or pakora. even good as a meal on its own with some salad and a blob of yoghurt and mango chutney.

Ingredients

Serves: 4-6

Metric Cups

350 grams potatoes
100 grams peas
100 grams sweet potatoes
5 tablespoons vegetable oil
2 tablespoons onions (chopped)
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon turmeric
red chilli powder (to taste)
1 pinch of salt (to taste)
1 tablespoon garam masala
2 medium eggs (beaten)
250 millilitres breadcrumbs
6 tablespoons vegetable oil (for frying)

12⅜ ounces potatoes
3½ ounces peas
3½ ounces sweet potatoes
5 tablespoons vegetable oil
2 tablespoons onions (chopped)
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon turmeric
red chile powder (to taste)
1 pinch of salt (to taste)
1 tablespoon garam masala
2 medium eggs (beaten)
9 fluid ounces breadcrumbs
6 tablespoons vegetable oil (for frying)

Method

Indian Vegetable Chops is a community recipe submitted by pheeb and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Boil and mash the veg together.

Heat oil in a wok, add onion and saute on a low heat until brown - maybe for 10 mins, making sure they don't burn. Add ginger and garlic and cook until oil rises in the wok. Add turmeric and red chilli powder, then mashed veg. stir for a few minutes. Add salt and garam masala. stir for a minute.

set aside to cool.

When cool enough to handle shape into clementine-sized balls.

Dip in egg, roll in breadcrumbs and set aside.

Heat oil in wok. deep fry the balls, in batches, until brown. Put on kitchen paper to remove some oil and serve!

Boil and mash the veg together.

Heat oil in a wok, add onion and saute on a low heat until brown - maybe for 10 mins, making sure they don't burn. Add ginger and garlic and cook until oil rises in the wok. Add turmeric and red chile powder, then mashed veg. stir for a few minutes. Add salt and garam masala. stir for a minute.

set aside to cool.

When cool enough to handle shape into clementine-sized balls.

Dip in egg, roll in breadcrumbs and set aside.

Heat oil in wok. deep fry the balls, in batches, until brown. Put on kitchen paper to remove some oil and serve!