Beet Root Chops


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


In a small pan, on medium heat,let the oil heat.Once heated, temper the oil with cumin, nigella, mustard ,sesame and coriander seeds.
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.
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.
In a plate, mix the semolina and poppy seeds and keep aside for rolling the chops before frying.
To the grated potatoes, add the salt and cornstarch and knead together to form a soft dough.
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]
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.
Serve warm with cilantro chutney & ketchup alongside a hot cup of tea.


1 servings


Wednesday, October 6, 2010 - 9:17pm


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