Niramish Chop Vegetables boiled and mashed mixed with spices, dipped in egg batter and fried in oil till golden brown. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 27 Nov 2015 in Recipes Course New Update Main Ingredients Potatoes, Green Peas Cuisine Bengali Course Snacks and Starters Prep Time 1.30-2 hour Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Ingredients list for Niramish Chop 4 large Potatoes 1 medium Green Peas 2 medium Carrots 1/2 cup Green peas shelled 1/4 small Cauliflower 5-6 French beans to taste Salt 1/4 cup Groundnut roasted 7-8 Raisins 2 Eggs to deep fry Oil 1/2 cup Bread crumbs 1/2 cup Refined flour (maida) Method Wash, boil, peel and mash potatoes and beetroot. Wash, boil and mash carrots, green peas and cauliflower. String, wash, boil and finely chop French beans. Coarsely grind the roasted groundnuts. Mix the mashed vegetables, salt, groundnuts and raisins together, divide into twelve equal portions and roll into croquettes (one inch diametre and four to five inches in length), or flatten into three inches diametre round shaped discs of one centimetre thickness. Dust it with flour and keep in refrigerator for one-hour minimum. Beat the eggs. Heat sufficient oil in a kadhai. Dip each croquette in egg batter and roll in breadcrumbs. Deep fry till golden. Drain onto an absorbent paper and serve hot. Nutrition Info Calories 1879 Carbohydrates 241.8 Protein 57.6 Fat 75.9 #Bread crumbs #Carrots #Cauliflower #Eggs #French beans #Green peas #Groundnut #Oil #Potatoes #Raisins #Refined flour (maida) #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article