Beet Root Chops
By: Tanvi
Published: Wednesday, October 6, 2010 - 9:17pm

Ingredients




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
1 teaspoon black mustard 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

Preparation

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.